I love experimenting with stuffing for Thanksgiving and this Jiffy Cornbread Dressing Recipe is the result. I'll never forget the year my husband asked me to add sausage to the stuffing, it turned out so great I knew I wanted to perfect it. The cornbread pairs perfectly with the sausage making a savory dressing your guests won't soon forget.
Recipe Ingredients Notes
- Cornbread - This southern dressing casserole recipe starts with a base of Jiffy skillet cornbread. It's moist, fluffy, and just a tad tangy. However, you can use store-bought alternatives, or even dairy free cornbread.
- Poultry Seasoning - This convenient premade seasoning is a combination of sage, thyme, onion powder, rosemary, marjoram, nutmeg, and sometimes garlic powder. If you have all of these seasonings separately, just mix them together for an easy substitute!
- Sausage - The savory, rich taste of breakfast sausage is preferred for a Southern dressing recipe. Although, any sage flavored sausage is a good substitute.
Ways to Enjoy Every Bite
Sometimes the side dishes steal the show and this Jiffy cornbread dressing recipe is no exception! Pair it with sweet potato casserole for a comforting holiday spread or serve it with a slice of roast turkey and cranberry sauce for the ultimate Thanksgiving meal.
And don't forget dessert! A warm serving of pumpkin pie or pecan pie is the perfect sweet finish after a plateful of this Southern staple. For a different twist, you could also serve a scoop of apple cobbler with cake mix on the side, or pass around a platter of chocolate chip cookies made without brown sugar for a satisfying, crispy treat.
How to Make Jiffy Cornbread Stuffing Recipes
Step 1: Preheat oven to 350°F. Spray a baking sheet with non-stick spray. Crumble the cornbread into an even layer and bake for 5 minutes to dry it out slightly. Remove from oven and increase heat to 400°F. Grease a 9×13-inch baking dish and set aside.
Step 2: In a medium skillet, melt butter over medium heat. Add chopped celery and onion; sauté for about 7 minutes until softened and translucent. Remove from heat.
Step 3: In a large mixing bowl, whisk together the eggs, chicken broth, poultry seasoning, and pepper. Stir in the cooked sausage and sautéed veggies. Gently fold in the toasted cornbread crumbs until combined.
Step 4: Spread the mixture evenly into the prepared baking dish. Cover with foil and bake at 400°F for 25-30 minutes. Remove foil and bake for an additional 10 minutes until the top is golden brown. Let cool slightly and serve warm.
How Do I Fix Dry Jiffy Corn Bread Mix Recipes?
If your holiday stuffing comes out a little drier than you'd hoped, you can rehydrate with a bit more broth. Pour it over the stuffing, with a bit of melted butter if desired, cover, and stick it back in the oven for just a bit.
Recipe Tips from Mrs. G
- Dry the cornbread well. Lightly baking the crumbled cornbread helps prevent soggy dressing. Don't skip this step, it's key for the right texture.
- Use day-old cornbread if possible. Slightly stale or day-old cornbread dries faster and soaks up broth without turning mushy.
- Go easy when mixing. Gently fold the cornbread into the egg and broth mixture to avoid breaking it down too much. You want a rustic, chunky texture.
- Make ahead tip: You can assemble the dressing the night before, cover, and refrigerate. Bake it fresh the next day, adding 5-10 extra minutes to the cook time.
Storing Leftovers
Jiffy cornbread dressing is best eaten within 3 to 4 days. Keep it refrigerated in an airtight container storage and reheat in the oven to restore the texture.
Jiffy Cornbread Dressing Recipe
Equipment
- Baking Sheet
- non-stick cooking spray
- 9x13 Baking dish
- medium sized skillet
- large mixing bowl
- wooden or silicone mixing spoon
- Aluminum foil
Ingredients
- 4 cups cornbread crumbled , *see Notes
- ¼ cup butter
- ¾ cup celery chopped
- ¾ cup onion chopped
- 2 eggs beaten
- 8 ounces chicken broth
- 2 teaspoons poultry seasoning
- 1 teaspoon black pepper
- 8 ounces breakfast sausage ground, cooked and drained
Instructions
- Preheat the oven to 350°F. Prepare a baking sheet by spraying with non-stick cooking spray. Crumble cornbread cubes into an even layer on the prepared baking sheet. Bake for 5 minutes, until dry.
- Increase oven heat to 400°F. Prepare a 9x13-inch baking dish by greasing with non-stick cooking spray. Set aside.
- Melt butter in a medium-sized skillet over medium heat. Add celery and onion to melted butter and sauté for about 7 minutes, until the celery is softened and the onion is translucent.
- In a large mixing bowl, combine eggs, broth, poultry seasoning, and pepper. Blend well. Stir in cooked sausage and sautéed vegetables.
- Using a wooden or silicone mixing spoon, gently fold in crumbled cornbread. Spread cornbread dressing in prepared baking dish.
- Cover pan with foil and bake at 400ºF for 25 - 30 minutes, then remove aluminum foil and bake for an additional 10 minutes until golden brown.
- Serve while warm.
Notes
- If using homemade cornbread, bake 1 batch of Jiffy cornbread recipe. Either an 8-inch pan of prepared cornbread or homemade cornbread from 1 box Jiffy muffin mix equals 4 cups of cornbread crumbs.
- Cut the bread into 2-inch cubes first, so it's easier to crumble.
- If the casserole has dried out, add a bit more stock/broth before you reheat it. Adding just a little moisture will bring it back to life.
- Make it heartier: Add cooked sausage, bacon, or diced ham for extra protein and smoky flavor.
- Vegetarian: Skip the meat and mix in sautéed mushrooms, bell peppers, or chopped pecans for texture.
- Spicy kick: Add chopped jalapeños or a dash of cayenne pepper for a bold twist.
- Jiffy cornbread dressing is best eaten within 3 to 4 days. Keep it refrigerated in an airtight container and reheat in the oven to restore the texture.
Leave a Reply