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


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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

How to Make Corn Bread Dressing


  • 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.

Printable Recipe Card

About Corn Bread Dressing

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

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