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Cornbread dressing with sausage 2018

Date: 24.10.2018, 06:30 / View: 72163

Rated as 4.7 out of 5 Starscornbread dressing with sausage 2018 src="https://images.media-allrecipes.com/ar-images/icons/rating-stars/full-star-2015.svg" alt=""> 1

Recipe by: Louise

"This recipe was given to me by my friend Gloria 15 years ago. I have used it ever since then. No other dressing will serve the purpose, according to my adult son."


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2 h 45 m

Original recipe yields 16 servings

  • US
  • Metric

Note: Recipe directions are for original size.

  • 1 (7.5 ounce) package dry cornbread mix
  • 1 cup butter
  • 2 onions, chopped
  • 1 green bell pepper, chopped
  • 6 stalks celery, chopped
  • 1 pound pork sausage
  • 16 slices white bread
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup chopped fresh parsley
  • 2 eggs
  • 4 cups chicken stock
  • Add all ingredients to list
  • Add all ingredients to list


  1. Prepare corn bread as directed on package. Cool, and crumble.
  2. Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.
  3. Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.
  4. Bake at 325 degrees F (165 degrees C) for 1 hour.

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Per Serving: 316 calories; 20.6 g fat; 24.5 g carbohydrates; 8.4 g protein; 72 mg cholesterol; 1128 mg sodium.

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Most helpful positive review


Very good recipe. Thanks for sharing. The only change I made was to use an 8" skillet of cornbread (in the South we don't use cornbread mix lol) I think it needs just a slight bit of tweaking...

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Most helpful critical review


this was not good at all, it tasted too much like stovetop stuffing, which none of us like. i don't know what y'all call good, but this wasn't it. sorry, but i will most definately keep search...

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Very good recipe. Thanks for sharing. The only change I made was to use an 8" skillet of cornbread (in the South we don't use cornbread mix lol) I think it needs just a slight bit of tweaking...


Well, THIS is Gloria!! I cannot believe my recipe it in here but I'm proud it is! I do believe you need to cook the cornbread in a skillet first! That would be better! Thanks. Louise and I h...


I made this recipe using Mrs. Cubbison's seasoned bread crumbs, one pkg. cornbread and one pkg. regular, and chopping up a left over loaf of day old french bread. I also used mushrooms and no gr...


This turned out great! I did use a little less broth; about a 1/2 cup less. The flavor was wonderful. A keeper!


This is wonderful! It is super moist and very easy. It does take some prep time, but well worth it. I have made this twice this season already and everyone wants the recipe. They ate every bi...


This was enjoyed by all on Thanksgiving!! The only thing I would leave out next time would be the green pepper. I like green peppers but I never used it in dressing before and I thought it did...


Thanks for the other reviews. I doubled this recipe for a dinner with 20 adults, 11 kids. I cut back the chicken stock as suggested, left out the bell pepper, cubed the white bread instead of...


Good basic recipe but make your own cornbread and skip the mix. The preservatives in the mix give the "stove top" "right from the box" taste that some have complained about. Buy good quality,...


Nothing fancy or unusual about this, it's just good, old fashioned tasting stuffing. Brought back memories just by the smell! We followed the directions except using veggie sausage. My husban...

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