Corn Bread Dressing

Corn Bread Dressing Recipe

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Terri Rountree


This traditional cornbread dressing is a must have at all of my family's Thanksgiving tables. This has been passed down from my grandmother and hasn't change much through the years. Tried and true southern dish.

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30 Min
1 Hr


3 pkg
cornbread mix (jiffy or martha white is best)
1 pkg
croutons, garlic herb
1 lb
spicy sausage
1 c
1 c
diced celery
1 1/2 c
finely diced shallots
1 stick
butter, room temperature
2 box
chicken broth
3 can(s)
evaporated milk
eggs, hard boiled
1 Tbsp
poultry seasoning
1 tsp
sage, dried
salt and pepper


1Bake cornbread according to instructions on the package in a 9x13 pan the day before and let sit out, covered.
2Saute vegetables in butter until translucent. Set to side. This can be done the day before, too.
3Boil eggs. Peel and slice.
4Brown and crumble the sausage. Add vegetable mixture to the sausage.
5Crumble cornbread, add croutons, eggs and sausage mixture and blend.
6Slowly add equal parts of chicken broth and evaporated milk until the mixture is very moist. About the consistency of a very thick soup. Add seasonings to taste.
7Bake at 375 degrees until semi-firm in the center and crisp around the edges. About 45 minutes to an hour.

About Corn Bread Dressing

Course/Dish: Side Casseroles
Main Ingredient: Bread
Regional Style: Southern
Other Tag: Heirloom