Ingredients
- 3 cups crumbled seasoned cornbread day-old, homemade or boxed—avoid overly sweet mixes like Jiffy
- 1/3 cup salted butter
- 3 ribs celery chopped
- 1/2 small onion chopped
- 1 bell pepper chopped
- 16 oz ground sausage cooked (optional)
- 12 oz herb-seasoned stuffing mix (I love Pepperidge Farm)
- 3 1/2 cups chicken broth plus more if needed for moisture
- 1 cup evaporated milk
- 4 large eggs
- 1 tsp poultry seasoning
- 1 tsp sage
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Prep the Cornbread: Make your cornbread the day before so it has time to dry out. Day-old cornbread soaks up the broth without turning mushy.
- Cook the Sausage & Vegetables: Brown the sausage in a skillet, then set aside. In the same pan, melt butter and sauté celery, onion, and bell pepper until softened.
- Mix the Base: In a large bowl, combine cornbread crumbles, sausage, sautéed veggies, and stuffing mix.
- Whisk the Wet Mixture: Whisk together chicken broth, evaporated milk, and eggs in a separate bowl.
- Season Generously: Stir in poultry seasoning, sage, salt, pepper, garlic powder, and onion powder. Taste and adjust before baking.
- Combine & Bake: Pour the wet mixture over the cornbread mixture. Stir until evenly coated (it should be moist but not soupy, add more broth if needed). Transfer to a greased 9x13 dish and bake at 350°F for 45–55 minutes, until golden brown and set.
- Serve & Enjoy: Let rest for 10 minutes before serving to firm up for slicing or scooping.
Video
@cookingwithdestiny_ Cornbread Stuffing Dressing Recipe Ingredients: • Cornbread (cooked as directed on package) • 1 Bell pepper (diced) • 3 stalks celery (diced) • 1 small onion (diced) • 1 cup stuffing mix (any brand) • 12 fl oz evaporated milk • 3 1/2 cups chicken broth • 2 large eggs • Bell’s seasoning (or poultry seasoning) • Salt (to taste) Instructions: 1. Prepare the Cornbread: • Cook the cornbread according to the package instructions. Once done, crumble the cornbread into a large mixing bowl. 2. Sauté the Vegetables: • In a large skillet, heat a tablespoon of oil or butter over medium heat. Add the diced bell pepper, celery, and onion. Sauté for about 5-7 minutes, until the vegetables are softened and fragrant. 3. Combine the Ingredients: • Add the sautéed vegetables to the crumbled cornbread. Stir in the stuffing mix, milk, chicken broth, eggs and Bell’s seasoning. Add salt to taste. 6. Bake: • Preheat your oven to 375* and Transfer the mixture to a greased baking dish (9x13 works well). Bake for about 30-35 minutes, or until top is golden brown. 7. Serve: • Once done, let it cool for a few minutes before serving. This cornbread dressing pairs wonderfully with turkey, chicken, or any holiday meal. Enjoy your delicious homemade dressing!
♬ original sound - Destiny Symone