Jiffy Cornbread Dressing

baked cornbread stuffing in a glass baking dish scooped with a spoon.

5 from 12 votes

This quick, easy Jiffy cornbread dressing is baked in a casserole dish and flavored with sausage, celery, onions and sage. It's the BEST Thanksgiving side dish ever!

Prep Time25 mins

Cook Time20 mins

Total Time45 mins

Course: Side Dish

Cuisine: Soul Food/Southern

Servings: people

Calories: 699kcal

Author: Crystal DaCruz

Equipment

2 8-inch cake pans (round or square)
9x13 glass baking dish (3-quart capacity)
silicone spatula

Ingredients

Cornbread ingredients

17 ounces jiffy corn muffin mix 2 boxes, 8.5 ounces each
2 eggs large
⅔ cup whole milk

Dressing ingredients

6 ounces italian sausage or 2 large links
6 tablespoon butter unsalted
1 small yellow onion diced
2 stalks celery chopped
10 sage leaves chopped, stems removed
1 egg large
1 cup chicken broth
1 tsp poultry seasoning
1 teaspoon kosher salt
½ teaspoon black pepper

Instructions

Preheat your oven to 400°F. Whisk together the Jiffy mix, 2 eggs and milk in a mixing bowl to form a wet batter. Divide between two 8-inch baking pans and bake for 15-17 minutes. Let cool.
While the cornbread is in the oven, place the sausages in a pan and fill the pan with enough water to cover them. Boil the sausages for 10-15 minutes. Skip this step if you're using ground sausage or sausage patties.
Drain the sausages and chop them into small pieces. In a large skillet, melt the butter and add the onions, celery and sage. Cook until the sausage is browned and the onions become fragrant.
Cut the cornbread into cubes and place them in a bowl with the sausage mixture. Then add the remaining egg, chicken broth and seasonings. Bring everything together using a silicone spatula, be careful not to over-mix. The mixture should be moist and lumpy.
Transfer the mixture to a 9x13 glass baking dish and gently spread the dressing out in an even layer. Be careful not to pack it down.
Adjust the oven temperature to 375°F. Leave the baking dish uncovered and bake the stuffing for 20 minutes. The stuffing will be golden brown and slightly toasted on top, with a creamy but set texture throughout.
Cut the cornbread dressing into squares or serve it by the spoonful.

Notes

You don't need to pack the dressing firmly into the baking dish - just spread it gently.
Pre-boiling larger sausages cuts down on time, but small links or patties can be prepared in the oven or in a skillet and then cut up into pieces.
If you're doubling the recipe, you can use the same sized pan (the dressing will be thicker) or divide the dressing between 2 baking dishes.

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