This Jiffy Cornbread Dressing recipe is warm and cozy with tender cornbread, savory sausage, apples, cranberries, and herbs. It bakes up soft and moist with a crisp golden top. Delicious old-fashioned holiday dressing to serve alongside Sweet Potato Casserole and Green Bean Casserole for your Thanksgiving or Christmas dinner.
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I grew up with Wild Rice Dressing on our holiday table, but this delicious cornbread stuffing recipe is a new favorite. It turns handy Jiffy mix, dry stuffing mix, a few simple ingredients, and dried herbs into a cozy, savory Christmas or Thanksgiving side dish that pairs perfectly with turkey, ham, or Sunday chicken dinner.
If you're short on time, try this fast and easy Stove Top Cornbread Stuffing recipe!
❤️You're Going to Love This
- Classic old-fashioned cornbread dressing flavor with easy Jiffy cornbread mix
- Sweet and savory flavors of sausage, apples, and cranberries
- Easy to prep ahead for Thanksgiving or Christmas
- Perfect side dish for your Christmas or Thanksgiving table or Sunday dinner
🍋Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Jiffy Corn Muffin Mix. Two boxes of Jiffy cornbread mix make the perfect amount of cornbread. Bake and cool fully before cubing. You can also make homemade cornbread.
- Dry stuffing mix. One 6 oz. box of stuffing mix adds texture. I used Stove Top Savory Herbs.
- Sausage. Pork sausage adds rich, savory flavor. You can also use hot or mild sausage, Italian sausage,or turkey sausage.
- Apples. I use one Grannysmith and one Honeycrisp apple. Gala or Fuji apples are also good choices.
- Broth. Use chicken or turkey broth. You can also use chicken stock or turkey stock.
- Four eggs. You'll need 2 eggs for the cornbread and 2 for the dressing.
- Herbs. Parsley, sage, and thyme give that classic old-fashioned flavor. Poultry seasoning or fresh herbs can be substituted.
- Cranberries and pecans. Sweetness, crunch, and cozy holiday flavor. wap pecans for walnuts, or skip nuts. Try golden raisins instead of dried cranberries.
🌿Variations or Substitutions
- Add-ins (or not). Swap out the pecans for walnuts or skip the nuts. Try golden raisins instead of cranberries, or leave them out.
- Meatless or vegetarian. Use vegetarian Jiffy Corn Muffin Mix, a vegetarian stuffing mix, and vegetable broth. Replace the sausage with sautéed mushrooms and add a little extra butter or seasoning to keep the dressing rich and flavorful.
🥣How to Make Jiffy Cornbread Dressing
Step 1. Stir Jiffy mix, eggs, and milk in a bowl. Pour into a greased 9 x 13 pan and bake at 400 degrees for 16 to 20 minutes. Cool and cut into 1-inch cubes.
Step 2. Turn oven temperature to 375 degrees. Spread the cornbread cubes on one or two sheet pans. Toast until dry and golden.
Step 3. In a deep, large skillet, pot, or Dutch oven, melt butter, then cook onion and celery for 4 minutes. Add sausage and apples, and cook until sausage is browned. Stir in sage, thyme, parsley, salt, pepper, cranberries, and pecans.
Step 4. Whisk eggs and broth in a very large bowl. Add the toasted cornbread, stuffing mix, and sausage mixture. Combine gently, spoon into a greased 9 x 13 baking dish, and bake 30 to 40 minutes, covering halfway through.
👉Helpful Hint: Add more broth if the mixture looks too dry.
✅Top Tips
- Bake and cube the cornbread a day ahead to save time.
- Toasting the cornbread prevents it from becoming mushy.
- For a crispier top, uncover the dressing for the last half of the baking time.
- Use a very large mixing bowl so you have plenty of room to stir everything together.
🎁Storage & Reheating
Store leftover Jiffy Cornbread Dressing in an airtight container in the refrigerator for 3 to 4 days. Reheat covered with aluminum foil in the oven or warm individual portions in the microwave.
🧊Freezing
Freeze fully baked and cooled dressing in a freezer-safe container for up to 3 months. Thaw in the refrigerator and warm in the oven, covered, until heated through.
🗓️Make Ahead
Prepare the dressing up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Bring to room temperature, then bake as directed. If it looks a little dry before baking, stir in a splash of broth.
❓FAQ
Yes. Assemble it, cover tightly, and refrigerate up to 24 hours. Add a splash of broth before baking if it looks dry.
Toast the cornbread cubes until they are golden and dry. This helps them hold up when mixed with broth and eggs.
Yes. Bake it first, cool completely, then freeze up to 3 months. Thaw in the fridge and warm covered in the oven.
Yes. Use extra apples or add sautéed mushrooms or roasted sweet potatoes for extra flavor.
The center should be set and the top golden. If the middle jiggles, bake a few more minutes. The internal temperature should reach at least 165 degrees.
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📖 Recipe
Jiffy Cornbread Dressing Recipe
Ingredients
Jiffy Cornbread
- 2 boxes Jiffy corn muffin mix
- 2 large eggs
- ⅔ cup milk
Sausage, Apple, and Cranberry Stuffing
- 2 tablespoons butter
- 1 cup diced onion
- 1 cup diced celery
- 1 lb pork sausage
- 2 apples, chopped (can leave skin on) I use one Grannysmith and one Honeycrisp apple
- 1 teaspoon dried sage or one tablespoon fresh
- 1 teaspoon dried thyme or one tablespoon fresh
- 1 tablespoon dried parsley or three tablespoons fresh
- salt and pepper, to taste
- ½ cup dried cranberries
- ½ cup chopped pecans
- 2 large eggs
- 3 ½ cups chicken broth
- 6 ounce box stuffing mix I use Stovetop Savory Herbs
Instructions
- Preheat the oven to 400 degrees. Stir the Jiffy mix, eggs, and milk together in a large bowl. Pour mixture into a greased or parchment-lined 9 x 13 pan. Bake for 16-20 minutes. When cool, cut the cornbread into 1-inch cubes.
- Turn the oven down to 375. Spread the cornbread cubes onto one very large sheet pan or two smaller sheet pans. Toast the cornbread cubes until golden brown.
- In a large, deep skillet, pot, or Dutch oven, melt the butter over medium heat. Add the onion and celery and saute until softened, about 4 minutes. Add the sausage and apple to the skillet. Cook and stir until the sausage is done. Stir in the sage, thyme, parsley, salt, and pepper, cranberries, and pecans.
- Whisk the eggs and broth together in a very large mixing bowl. Add the cornbread cubes, stuffing mix, and sausage and apple mixture. Gently stir until combined.
- Spoon the stuffing into a greased 9 x 13 casserole dish and bake for 30-40 minutes. Cover for the first half of the baking time to keep it moist, then uncover to crisp up the top.
Notes
- Bake and cube the cornbread a day ahead to save time.
- Add more broth if the mixture looks too dry.
- Make ahead: Prepare up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Bring to room temperature, then bake as directed.
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