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Countdown to Thanksgiving: Make Ahead Baked Cornbread & Sausage Dressing

Baked Cornbread & Sausage Dressing

Baked Cornbread & Sausage Dressing

One last recipe to get you through the feast.


Make this a day ahead and reheat in microwave or oven. Or assemble it a day ahead, put in frig, covered, and then bake. It will take a little longer but will be yummy.


1to 1-1/4#  pounds regular or sage sausage (I used 1-1/4#)

1-3/4 cups chopped celery

1 good cup finely chopped onion, not sweet, just regular yellow or white

4 cups cornbread, cut into smallish pieces, toasted (I like Southern style cornbread, it’s not as sweet as Northern style – Jiffy cornbread mix is a sweet, Northern style. There are other box cornbread mixes that are not sweet. Check the labels and they will tell you what kind it is).

Palmful chopped fresh parsley

3/4 teaspoon poultry seasoning or more to taste

1 cup chicken broth

Salt and pepper to taste

1 egg, lightly beaten

3/4 cup chopped pecans (opt)


Preheat oven to 350.

Cook sausage, celery and onion over medium heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently. Place in large bowl.

Add cornbread, parsley and seasoning; mix lightly.

Add broth and egg; mix just until blended. Stir in pecans.

Spoon into sprayed 9×13 casserole and cover.

Bake 35-45 minutes or until thoroughly heated, uncovering after 35 minutes.


  • 1 box of Jiffy cornbread makes 4 cups.
  • To toast cornbread: Bake in single layer on sprayed cookie sheet about 10 minutes.

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