This classic jiffy cornbread dressing recipe is a Southern staple. Sweet and fluffy jiffy cornbread is combined with zesty sausage, caramelized veggies, and fragrant herbs. Then it gets baked up into the most flavorful dressing ever. And if you'd like to turn it into cornbread stuffing, simple stuff it in the turkey and bake!
What is Jiffy Cornbread Dressing
Jiffy cornbread mix is a staple in the South. This easy to make cornbread mix is good for a variety of dishes beyond cornbread, too.
I use it in everything from hush puppies, to corn casserole, to johnny cakes. It's super versatile and always delicious.
And for me, Thanksgiving is all about the sides. So you know Jiffy is going to make an appearance!
This jiffy cornbread dressing is out of control delicious. It's loaded with crispy cornbread crumbles, caramelized veggies, fresh herbs and zesty sausage!
Although you can totally stuff your turkey with, I recommend serving it as dressing in baking dish. Because in my family, there's never enough when it's just stuffed in turkey!
How to make Cornbread Dressing & Stuffing
To make cornbread stuffing, you first need to prepare your cornbread.
Simply bake the jiffy according to the directions and let it sit for one day.
If you're making this day-of, no sweat! Simply prepare it according the directions and let it cool.
Then preheat the oven to 400F degrees.
Slice the cornbread into cubes and place it on a baking sheet. Drizzle it with a little bit of olive oil and toast it in the oven for 10 minutes. When it's golden brown and crunchy, remove it from the heat and let it cool.
Now that the cornbread is ready, place it in a very large mixing bowl and set aside.
Heat a cast iron or heavy bottomed skillet over medium heat. Add 1 tube of spicy Jimmy Dean Sausage and break it up. Brown the sausage until it's cooked through then add it to the cornbread bowl.
Be sure to leave that excess grease though!
Now add chopped sweet onion, celery and a pinch of salt.
Then add a splash of vinegar or white wine to help deglaze the pan. Once the liquid is bubbling, scrape up all the bits and pieces and continue to stir until the vegetables begin to caramelize.
Now add the chopped herbs, minced garlic and another pinch of salt and cook for 2 minutes or until fragrant.
Pour the veggie mix in the cornbread and sausage bowl and carefully mix. Try not to break up the cornbread chunks too much, as it'll turn to mush!
Drop the oven down to 375F degrees.
In a separate bowl, whisk together eggs and chicken broth.
Grease a baking dish and add the cornbread bread mixture. Now pour the egg-broth mixture on top and use the back of a fork to kind of help the mixtures fuse together.
Add the thinly sliced butter to the top and place the baking dish in the oven.
Bake for 30 minutes or until golden brown then serve!
How to make Cornbread Stuffing without Sausage
If you'd like to make this without meat, simply skip the sausage part!
Instead of using the sausage grease to cook the vegetables, just add 2 tablespoon of olive oil.
Since you won't need to deglaze the veggies, you can skip the vinegar or white wine part, too!
Once the veggies are caramelized, continue cooking the recipe as written except when you get to the chicken broth mixture.
Rather than using the entire quart of chicken broth. Simply use 3 cups instead of 4!
And if you'd like to save this recipe for later, pin it below!
RECIPE: Jiffy Cornbread Dressing
Southern Jiffy Cornbread Dressing
- 2 boxes jiffy cornbread prepared
- 2 tablespoon olive oil divided
- 1 tube jimmy dean sausage i like spicy!
- 2 onions diced
- 4 celery stalks diced
- 1 tablespoon apple cider vinegar or white wine
- 10 sage leaves julienned
- 1 teaspoon thyme leaves just the leaves
- 3 garlic cloves minced
- 2 eggs
- 1 quart chicken broth 32 ounces - bone broth is best
- 4 tablespoon salted butter thinly sliced
- Preheat oven to 400F. Cube cornbread and place on a baking sheet and drizzle with 1 tablespoon of olive oil. Toast for 10 minutes or until golden brown. Remove from oven and let cool for 10 minutes then place in a large mixing bowl
- In a heavy bottomed skillet over medium heat, add 1 tube of jimmy dean sausage. Break up the sausage into crumbles and cook until browned. Place hot sausage in the cornbread bowl but leave the remaining grease in the pan
- Add another tablespoon of olive oil to the pan, then add the onions, celery and two pinches of salt. Stir everything together then add the apple cider vinegar or white wine to deglaze the pan. Use a spatula to scrape up all the little stuck-on bits then cook mixture until slightly caramelized.
- Add the sage, thyme and garlic and cook for another 2 minutes or until fragrant. Season with more salt and pepper if needed.
- Add the vegetable mixture to the cornbread bowl and gently toss everything together. Do not over-mix or it will all turn to mush
- Drop the oven down to 375F.
- In another bowl, whisk together 2 eggs and 1 quart of chicken brown.
- Now grease a baking dish and then pour the cornbread mixture in.
- Pour the chicken broth mixture all over the top of the cornbread mixture, making sure to fill any dry nooks and crannies. Use a fork if you need to gently stir things around a bit.
- Add the butter on top of the stuffing and bake for 30 minutes or until golden brown.