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Sausage Cornbread Dressing Recipe – Just in Time for Thanksgiving

I mentioned our first hosted Thanksgiving dinner last year and shared the recipe to Aunt Barbara’s Sausage Cornbread dressing. It can also be sausage cornbread stuffing if you decide to put it in your bird. We’re going to be using this plus what’s left over from our keto meal delivery to save money.  I figured I would post this again – before Thanksgiving this time…

Aunt Barbara’s Sausage Cornbread Dressing

  • ½ Loaf of day old Bread, torn into pieces (50 cents)
  • 4 boxes of Jiffy Cornbread Mix ($2.00 on sale)
  • 3 Eggs (50 cents)
  • 1 Onion (25 cents)
  • 2 Cups Celery, diced ($1.00)
  • 2 Sticks Butter ($1.50)
  • 5 Cans Cream of Celery Soup ($6.00)
  • 1-2 Pounds Jimmy Dean Sausage (we went with 2 for $8.00)
  • 8 Ounces White Mushrooms, diced ($3.50)
  • 48 Ounces Chicken Broth ($2.00)
  • 2 teaspoons Sage (25 cents)
  • 1 Tablespoon Poultry Seasoning (25 cents)
  • ½ teaspoon Salt ($negligible)
  • 1 teaspoon Pepper ($negligible)
  • Total Cost – $21.75-$25.75 for two 9″x13″ pans

1. Preheat Oven to 350° F and TAKE OFF RINGS and WATCHES – trust me.

2. Cook Cornbread per directions on box. Let Cool.

Jiffy Cornbread

3. Brown Sausage, drain, let cool.

Drained Sausage

4. Crumble Bread and Cornbread into a large mixing bowl. Mix together well with the dry seasonings.

Bread, Cornbread, and Seasonings

5. Saute Onion, Celery, and Mushrooms in Butter until Onions are translucent.

Sauteed Onion Mixture

6. Mix Chicken Broth, Eggs, and the Onion mixture above together in a different large bowl.

Broth, Eggs, and Onion Mixture

7. Combine Breads, Liquids, and Sausage together and stir until evenly mixed. You will need to use the biggest pot you have, lol.

Everything Combined

8. Pour into two 9×13 aluminum pans.

One Poured Pan

9. Bake in oven for 60 – 90 min until the edges are browing and it isn’t sloppy anymore. We actually left it in for about 10 minutes too long as you can see from the pic below, but it was still very yummy.

Done and Yummy

10. Let cool for 10 min before serving.

Each pan contains at least 12 healthy servings!

Hope you all like it as much as I do!

13 thoughts on “Sausage Cornbread Dressing Recipe – Just in Time for Thanksgiving”

  1. Michelle

    Looks yummy!

  2. Budget & the Beach

    Stuffing has to be my favorite part of Thanksgiving, followed by pumpkin pie. Yum!

  3. Mike Collins

    That looks delicious! My wife used corn bread in her stuffing last year and I loved it!

  4. Jenna, Adaptu Community Manager

    Yummy!

  5. Mandy @MoneyMasterMom

    Happy Thanksgiving to Crystal – although you’re six weeks late in this Canucks calendar. That looks delicious. I’ve never been brave enough to try my own. I’m guilty of using the boxed stuff.

  6. Ivy Lane

    *drools*

  7. Cassi

    That is something new and different! Nice.

  8. Crystal @ BFS

    @Everybody, thanks! I am making myself hungry looking at that last picture this late at night…

    @Mandy, oops! Oh well, look at it like Christmas dressing. 🙂

    @Ivy, we’ll hopefully have time to make this next week…we’ll see. 🙂

    @Kim, we are hosting a Thanksgiving with our closest friends on Wednesday night. It’s like a trial run without family drama, lol. 🙂

  9. Marie at Family Money Values

    Looks good, but I like wheat bread stuffing….are you doing Turkey day hosting in your new house this year?

  10. David Hunter

    Mmmmmmmmmmm………

  11. Funny about Money

    Ohhhhh i love cornbread stuffing! Sooo good.

    That’s an interesting kind of casserole-like affair. Sometimes we do that, too, if there’s more than the turkey can hold.

    My mother used to substitute cornbread for part of the regular bread in her stuffing. She DID make an incredible stuffing, by gosh.

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