Jiffy Cornbread Dressing Recipe
In about an hour you can have a savory cornbread and sausage dressing recipe that will be irresistible on your next holiday table
Servings: 10
Calories: 443kcal
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.