My mom passed this recipe down to me before she passed away. I have had this dressing since I was a child, and to me it is the best I have ever tasted. This recipe is not a quick side dish, it needs time and work for prep and cooking, but is very worth it.

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Recipe Summary

prep:
1 hr
cook:
1 hr 15 mins
total:
2 hrs 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.

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  • Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.

  • Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.

  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.

  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.

  • Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.

  • Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.

Cook's Note:

This is the basic recipe and will give you a great-tasting, moderately spicy dressing. Omit the hot peppers and replace with bell or other mild peppers, if you prefer a more mild-tasting dressing.

Editor's Note:

The directions for making the cornbread are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts

474 calories; protein 26.1g; carbohydrates 26.8g; fat 28.6g; cholesterol 197.9mg; sodium 1461.9mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
12/19/2019
It was worth the work. I used two Italian sausage and one hot zesty sausage 1# packages. 1 tsp cayenne pepper. Two medium sized jalapenos de-seeded and and finely chopped. A hit. Really I could have just served this for Thanksgiving.;) Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/24/2019
Super easy!! My family loved it!! They kept telling me how good it was. They requested I bring it to Thanksgiving again this year?? Read More
(1)
Rating: 5 stars
11/27/2020
I made it using gf bread crumbs and Bob Red Mill gf cornbread mix. Used 1/2 mild Italian sausage w 1/2 hot Italian sausage. Dressing was a huge hit at Thanksgiving. Love this recipe! It’s a definite keeper! Read More
Rating: 4 stars
12/05/2018
It was very good Read More
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Rating: 5 stars
12/19/2019
It was worth the work. I used two Italian sausage and one hot zesty sausage 1# packages. 1 tsp cayenne pepper. Two medium sized jalapenos de-seeded and and finely chopped. A hit. Really I could have just served this for Thanksgiving.;) Read More
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