Howard L. Puckett
Makes 10 servings

No holiday meal is complete without homemade cornbread dressing. To save time, make the cornbread one day ahead.

How to Make It

Step 1

Combine first 5 ingredients in a large bowl. Stir in milk, eggs, and oil. Pour batter into a lightly greased 13- x 9-inch pan and bake at 425° for 20 to 25 minutes or until golden. Let cool in pan; finely crumble into a very large bowl.

Step 2

Brown sausage in a large skillet, in batches if necessary, stirring until it crumbles and is no longer pink; drain, reserving 3 tablespoons drippings. Return reserved drippings and sausage to skillet, and stir in onion and next 2 ingredients. Cook over medium heat 7 minutes or until tender, stirring often. Add sausage and vegetables to cornbread in bowl, and stir well. Pour chicken broth over cornbread mixture; stir well. (Mixture will be wet.)

Step 3

Spoon dressing into a lightly greased roasting pan. Bake, uncovered, at 350° for 1 hour or until set and browned.

Chef's Notes

If you like your dressing a little more firm, reduce the amount of broth by 1/2 cup.

Ratings & Reviews

skdills's Review

December 23, 2013
I took this to our family Thanksgiving potluck this year. I was told to not come back for future Thanksgivings without this dressing! Many, many compliments on this and I'm making it again for Christmas!

Reddingpatti911's Review

November 15, 2012
Question: seems like a LOT of sausage for the # of servings & amount of cornbread.