A great Southern-style dressing starts with cornbread that's baked in a skillet for a crisp, golden crust. Our simple recipe can be made up to a month ahead if stored in the freezer. For best results, prepare the cornbread up to two days in advance so it can dry out completely.

Pam Lolley
This Story Originally Appeared On southernliving.com


Credit: Victor Protasio

Recipe Summary test

40 mins
3 hrs
Serves 15




Instructions Checklist
  • Bake, uncovered, in preheated oven until lightly browned and cooked through, 1 hour to 1 hour and 15 minutes.

  • Make it ahead: Let the cooked dressing cool to room temperature, and then store, covered, in the refrigerator. Reheat before serving.

  • Bake in preheated oven until Cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble Cornbread. Freeze in a large heavy-duty ziplock plastic bag up to 1 month, if desired. Thaw in refrigerator.

  • Prepare the Dressing: Preheat oven to 350°F. Cook sausage in a large skillet until cooked through; transfer to a paper towel to drain; wipe skillet clean. Melt butter in skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes, adding apple during the last 5 minutes. Add sage and thyme, and cook, stirring often, 1 minute.

  • Stir together eggs in a very large bowl; stir in crumbled Cornbread, cooked sausage, onion mixture, stuffing mix, chicken broth, black pepper, and kosher salt until blended.

  • Spoon mixture into 2 lightly greased 13- x 9-inch (3-quart) baking dishes. Cover and freeze up to 3 months, if desired; thaw in refrigerator 24 hours. (Uncover and let stand at room temperature 30 minutes before baking.)