Charles E. Walton IV
Prep Time
20 Mins
Cook Time
50 Mins
Makes 8 to 10 servings (12 cups)

As all-American as Thanksgiving, cornbread dressing is a must for any holiday table--with or without the bird. Use fresh chorizo: a highly seasoned, coarsely ground pork sausage. Store-bought corn muffin mixes tend to be sweet, so substitute your own recipe if you prefer.  (Make sure it yields 10 cups.)

How to Make It

Step 1

Bake muffin mix according to package directions in 2 (8-inch square) baking dishes. Cool and cut into 1-inch cubes. Preheat oven to 400°. Spread cornbread cubes in a single layer onto 2 (15- x 10- x 1-inch) jellyroll pans; bake 10 minutes or until lightly browned.

Step 2

Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove from skillet with a slotted spoon. If less than 3 tablespoons of sausage drippings remains in skillet, add enough butter to make 3 tablespoons of liquid.

Step 3

Add onion, celery, and carrot to skillet, and cook, stirring occasionally, 8 minutes or until softened. Stir in apple, and cook 5 minutes or until beginning to soften. Stir in broth, salt, and pepper. Transfer mixture to a large bowl; stir in sausage, cornbread cubes, eggs, and parsley. Transfer to a 9- x 13-inch greased baking dish. Bake, covered, at 350° for 25 minutes; uncover and bake 5 more minutes.

Chef's Notes

Prepare dressing up to a day in advance, and store, covered, in refrigerator. To reheat, bake, covered, in a preheated 350° oven for 25 minutes; uncover and bake 10 more minutes.

Ratings & Reviews

Chesson2011's Review

Monica U.
November 21, 2014
Excellent dressing! Loved the flavors. Took it to my work Thanksgiving luncheon, and there were no leftovers. :)

Monica U.'s Review

July 09, 2010
A nice change from traditional stuffing, but I would only make for a special occasion or holiday.

Heather90's Review

December 29, 2008
I really enjoyed this recipe. I've never made stuffing from scratch, and I usually like a very moist stuffing, and while this was moist it had a very nice crunch from the dried cornbread. I cooked the cornbread (Jiffy) in a 9x13 pan instead of two square ones, and I accedently left the cornbread in the over too long, so it got a little dry, but that was OK because that was the point. Also I used hot turkey sausage, and added some craisins to give it some more sweetness. Very savory, very good, very easy. I'll make it agian. Also, the leftover are great.