This recipe was given to me by my friend Gloria 15 years ago. I have used it ever since then. No other dressing will serve the purpose, according to my adult son.

Recipe Summary

prep:
20 mins
cook:
2 hrs
additional:
25 mins
total:
2 hrs 45 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare corn bread as directed on package. Cool, and crumble.

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  • Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.

  • Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.

  • Bake at 325 degrees F (165 degrees C) for 1 hour.

Nutrition Facts

316 calories; protein 8.4g; carbohydrates 24.5g; fat 20.6g; cholesterol 71.6mg; sodium 1127.6mg. Full Nutrition
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Reviews (259)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/09/2005
Very good recipe. Thanks for sharing. The only change I made was to use an 8" skillet of cornbread (in the South we don't use cornbread mix lol) I think it needs just a slight bit of tweaking to be perfect. #1--is mushy, so I think the cooking temp should be brought up to at least 350­° & possibly reduce the broth by 1/2 - 1 cup; #2--needs a bit more sage flavor, next time I will either increase sage by 1 tsp or use sage flavored sausage. (p.s..for those leaving out the green bell pepper, you are missing out on some great flavor, just chop it really fine & you will not know it is there) Update: I remade this recipe; I decreased the chicken broth to 3 cups, upped the sage to 1 tablespoon, used sage sausage, & upped the cooking temp to 350. IMHO those changes have made the dressing perfect (& now 5 star rated). Read More
(266)

Most helpful critical review

Rating: 1 stars
10/09/2003
this was not good at all it tasted too much like stovetop stuffing which none of us like. i don't know what y'all call good but this wasn't it. sorry but i will most definately keep searching... Read More
(6)
312 Ratings
  • 5 star values: 246
  • 4 star values: 44
  • 3 star values: 16
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
11/09/2005
Very good recipe. Thanks for sharing. The only change I made was to use an 8" skillet of cornbread (in the South we don't use cornbread mix lol) I think it needs just a slight bit of tweaking to be perfect. #1--is mushy, so I think the cooking temp should be brought up to at least 350­° & possibly reduce the broth by 1/2 - 1 cup; #2--needs a bit more sage flavor, next time I will either increase sage by 1 tsp or use sage flavored sausage. (p.s..for those leaving out the green bell pepper, you are missing out on some great flavor, just chop it really fine & you will not know it is there) Update: I remade this recipe; I decreased the chicken broth to 3 cups, upped the sage to 1 tablespoon, used sage sausage, & upped the cooking temp to 350. IMHO those changes have made the dressing perfect (& now 5 star rated). Read More
(266)
Rating: 5 stars
11/21/2011
Well, THIS is Gloria!! I cannot believe my recipe it in here but I'm proud it is! I do believe you need to cook the cornbread in a skillet first! That would be better! Thanks. Louise and I have been friends since the 8th grade! Read More
(149)
Rating: 5 stars
11/12/2003
I made this recipe using Mrs. Cubbison's seasoned bread crumbs one pkg. cornbread and one pkg. regular and chopping up a left over loaf of day old french bread. I also used mushrooms and no green bell pepper(I didn't have one). I left in all the seasonings the recipe called for even though the bread crumbs were seasoned(the only thing I reduced was the salt). Needless to say everyone raved and had seconds and thirds. There were six of us and there wasn't much left afterwards. This is just a good old fashioned can't go wrong please everybody kind of a recipe. I will be making this every year. Read More
(64)
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Rating: 5 stars
11/16/2002
This turned out great! I did use a little less broth; about a 1/2 cup less. The flavor was wonderful. A keeper! Read More
(34)
Rating: 5 stars
11/13/2003
This is wonderful! It is super moist and very easy. It does take some prep time, but well worth it. I have made this twice this season already and everyone wants the recipe. They ate every bite at my company holiday party! Hint: I used 2 boxes of Jiffy cornbread and the second time I made it, I reduced the white bread to about 10 slices. This will feed 15 people easily. Read More
(27)
Rating: 5 stars
11/12/2003
This was enjoyed by all on Thanksgiving!! The only thing I would leave out next time would be the green pepper. I like green peppers but I never used it in dressing before and I thought it did not taste well with the other ingredients. I added 1-lb of mushrooms and used italian sausage. Very good! Read More
(21)
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Rating: 4 stars
11/25/2013
Good basic recipe but make your own cornbread and skip the mix. The preservatives in the mix give the "stove top" "right from the box" taste that some have complained about. Buy good quality, stone-ground corn meal, (Bob's Red Mill, etc) follow the simple recipe on the bag, and you will be so pleased with the flavor of your cornbread that you will never buy a mix again. Make a large enough batch that some of the cornbread can be the cook's breakfast while the rest goes into the stuffing. Warm buttered cornbread makes getting up in the wee hours to prepare the holiday feast much more enjoyable. (if you are a baker, make your own baguettes or whole wheat bread for the white bread portion of the recipe. I freeze a leftover baguettes and bread "heels." Double wrapped, they keep frozen for 3 months. You then eliminate all the bread preservatives and your stuffing will really taste like "Grandmother used to make.") Read More
(19)
Rating: 5 stars
12/10/2011
Thanks for the other reviews. I doubled this recipe for a dinner with 20 adults, 11 kids. I cut back the chicken stock as suggested, left out the bell pepper, cubed the white bread instead of using the processor (used a full loaf for double the recipe. Cut it into cubes and then let it sit out over night) and added extra sage. It was delicious and the crowd was very pleased. Texture was moist (not dry or too wet) and hearty enough to chew. I did drain the sausage. Read More
(19)
Rating: 4 stars
10/09/2003
Nothing fancy or unusual about this it's just good old fashioned tasting stuffing. Brought back memories just by the smell! We followed the directions except using veggie sausage. My husband stated 'tasted MUCH better than the kind out of the box!' Read More
(14)
Rating: 1 stars
10/09/2003
this was not good at all it tasted too much like stovetop stuffing which none of us like. i don't know what y'all call good but this wasn't it. sorry but i will most definately keep searching... Read More
(6)
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