jiffy cornbread dressing
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Southern Jiffy Cornbread Dressing

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 stuffing, simple stuff the turkey with it and voila! 
Course: Side Dish
Cuisine: American, southern
Keyword: cornbread, dressing, sausage, southern food, stuffing

Ingredients

  • 2 boxes jiffy cornbread prepared
  • 2 tbsp olive oil divided
  • 1 tube jimmy dean sausage i like spicy!
  • 2 onions diced
  • 4 celery stalks diced
  • 1 tbsp apple cider vinegar or white wine
  • 10 sage leaves julienned
  • 1 tsp thyme leaves just the leaves
  • 3 garlic cloves minced
  • 2 eggs
  • 1 quart chicken broth 32 ounces - bone broth is best
  • 4 tbsp salted butter thinly sliced

Instructions

  • Preheat oven to 400F. Cube cornbread and place on a baking sheet and drizzle with 1 tbsp 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 tbsp 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.

Notes

Notes: If you’d like to make this vegetarian, simply skip the sausage part!
Instead of using the sausage grease to cook the vegetables, just add 2 tbsp 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!