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home for thanksgiving fried cornbread dressing

★★★★★ 3
a recipe by
MiMi Marshall
Richardson, TX

This recipe has grown a few strapping boys and delighted even the pickiest gal in the bunch. Our home is always full to overflowing on Thanksgiving and Christmas. This is the one recipe that is a "must" even if we don't do turkey. This has evolved over the years to try to hit everyone's preferences. It evolved from my mother's own recipe. This tastes good as is or will serve well with southern creamed gravy or turkey gravy.

Blue Ribbon Recipe

This cornbread dressing is everything dressing should be - moist and full of flavor. Between the pork sausage, fresh veggies, and sage, it's packed with flavors. Oven-frying the cornbread gives it a buttery sweet flavor which is a great base for the dressing. This recipe serves a crowd but can easily be cut in half. We highly suggest giving this unique dressing a try at your next holiday meal.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 24 to 30
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For home for thanksgiving fried cornbread dressing

  • 1 to 2 lb
    mild ground sausage
  • 2
    diced onions
  • 2 c
    sliced celery
  • 1 lb
    sliced fresh mushrooms
  • 4 to 6 can
    Swanson's chicken broth
  • 2 to 3 tsp
  • salt and pepper, to taste
  • 5 pkg
    cornbread mix (each packet enough for 6 servings of cornbread)
  • 1 to 2 c
    butter or margarine (2 cups is better!)

How To Make home for thanksgiving fried cornbread dressing

Test Kitchen Tips
When testing 4 cans of chicken broth were plenty for our liking. We also used 2 lbs of sausage and 3 tsp of sage.
  • 1
    Preheat oven to 425 for cornbread.
  • A stick of butter in a baking dish.
    Place stick of butter in bottom of roasting pan and place in oven to melt it. (This will allow the cornbread to"fry" while it's baking.)
  • Preparing cornbread mixture.
    Mix up cornbread mix according to package instructions and bake. (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.)
  • Cornbread mixture poured into a baking dish.
    Cornbread can be baked ahead, which I usually do the night before.
  • Baked cornbread.
    When done, use a knife and score through the cornbread to make very small cubes.
  • Browning sausage in a Dutch oven.
    Brown sausage in Dutch oven.
  • Onions, celery, mushrooms, and butter added to pot.
    Add onions, celery and mushrooms and the other half stick of butter if you need more oil. Saute until sausage is done and onion is translucent.
  • Adding a bit of cornbread to sausage mixture.
    Add about 3 cups of cornbread and the sage and let brown a bit. Add rest of cornbread and stir well.
  • Adding chicken stock to the mixture.
    Turn dressing from Dutch oven into the roaster pan. Drizzle with chicken broth til nice and moist. (This is a personal taste thing.)
  • Baking mixture in the oven.
    Bake at 350 for about an hour or until golden brown.
  • 11
    Freezes well. I don't salt during cooking. Just place salt and pepper shakers on the table for those who want more than what's already there.