Jiffy Cornbread Dressing Recipe

jiffy cornbread stuffing in a white baking dish.

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Jiffy Cornbread Dressing is a classic old fashioned holiday side made with tender cornbread, sausage, apples, cranberries, and herbs. This savory, sweet cornbread dressing bakes soft and cozy with a crisp golden top and is perfect for Thanksgiving or Christmas dinner.

Prep Time30

Total Time1 30

Course: Main Course, Side Dish

Cuisine: American

Servings:

Calories: 216kcal

Author: Cara Lanz

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.

Nutrition