Cornbread Dressing (Stuffing) Recipe

Name: Cornbread Dressing (Stuffing)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 28 ounces cornbread, crumbled; 16 ounces sausage, Sage or 16 ounces italian if you cannot find sage; 4 cups yellow onions, finely chopped with the food processor; 1 cup celery, finely chopped in the food processor; 2 (13 ounce) canswhole cranberry sauce; 2 apples, red cored and coarsely chopped with the skin; 2 apples, green cored and coarsely chopped with the skin; 2 cups pecans, coarsely chopped; 2 cups raisins; 2 cups boullion chicken; 1 tablespoon marjoram; 2 tablespoons sage; 1 tablespoon thyme; 1 tablespoon basil; 2 tablespoons parsley; 1 tablespoon paprika; 2 teaspoons salt; 1 tablespoon pepper

Servings: persons

28 ounces cornbread, crumbled
16 ounces sausage, Sage or 16 ounces italian if you cannot find sage
4 cups yellow onions, finely chopped with the food processor
1 cup celery, finely chopped in the food processor
2 (13 ounce) canswhole cranberry sauce
2 apples, red cored and coarsely chopped with the skin
2 apples, green cored and coarsely chopped with the skin
2 cups pecans, coarsely chopped
2 cups raisins
2 cups boullion chicken
1 tablespoon marjoram
2 tablespoons sage
1 tablespoon thyme
1 tablespoon basil
2 tablespoons parsley
1 tablespoon paprika
2 teaspoons salt
1 tablespoon pepper

1
Preheat oven to 350.
2
Place the crumbled cornbread in a big bowl.
3
In a large fry pan, brown and cook the turkey sausage.
4
Add the onions and celery.
5
Saute until limp.
6
Place in the bowl and mix.
7
Put can of whole cranberries in bowl and mix.
8
Put the raisins (can be black, golden or mixed) and the pecans in the bowl and mix.
9
Add the apple and mix thoroughly.
10
See what the texture of the dressing is ... if it needs a bit of liquid make more chicken bullion and add until right.
11
You do not want the dressing to be too soggy just moist.
12
Place stuffing in a casserole dish and cook 30 45 minutes.
13
Fill small (8 oz) & large (32 oz) containers according to the orders and refrigerate or freeze depending how long until the delivery date.

922

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 28 ounces cornbread, crumbled, 16 ounces sausage, Sage or 16 ounces italian if you cannot find sage, 4 cups yellow onions, finely chopped with the food processor, 1 cup celery, finely chopped in the food processor, and more.

Yes, Cornbread Dressing (Stuffing) falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cornbread Dressing (Stuffing)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions