Yield
12 servings

How to Make It

Step 1

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, reserving 1 tablespoon drippings in skillet. Drain sausage on paper towels.

Step 2

Sauté onion and celery in hot drippings over medium-high heat until tender. Remove vegetables with a slotted spoon.

Step 3

Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.

Step 4

Bake, covered, at 350° for 30 minutes or until thoroughly heated.

Ratings & Reviews

Chessiemama's Review

Chessiemama
April 02, 2010
This has become a family favorite for every Christmas and Thanksgiving. I've made it nearly every year since it was published in 1999. My daughters are now making it, too. I add 1/2 to 1 cup more broth than it calls for. And I always use the the basic cornbread receipe that's recommended and cook it in an iron skillet. I usually serve the dressing with turkey, but my family will eat it with any main dish. Make the cornbread the night before to save you time the next day.