Make this easy homemade Jiffy Cornbread Dressing for your Thanksgiving or Christmas table. This classic Southern side is prepared with sausage, celery, and onion for a savory, comforting dish the whole family will enjoy.
Why You’ll Love Jiffy Cornbread Dressing
This may be one of my all-time favorite recipes. If you ask my family what I’m known for, they’ll list a few favorites and often mention this comforting Jiffy Cornbread Dressing. It’s a simple, reliable dish that combines sweet cornbread with savory sausage and classic holiday seasonings.
The dressing blends vegetables, crumbled breads, and a creamy base so every bite is moist, flavorful, and full of Southern tradition. The Jiffy cornbread adds a hint of sweetness that pairs beautifully with sage and browned sausage.
Bake Time: 45–50 minutes
Serves: 16 — perfect for a crowd
Freezer-Friendly: Up to 3 months
I can’t wait to hear how this holiday favorite turns out for you!
Ingredient Notes
(See the recipe card below for exact ingredient amounts.)
- Jiffy Corn Muffin Mix: Prepare the cornbread following the package directions, cool completely, and crumble. Chilling the cornbread overnight helps it crumble and absorb broth better.
- White bread: Use plain white sandwich bread and dry it in a low oven (about 250°F) until crisp. Cool and tear into pieces before adding it to the mix.
- Saltines: Crushed Saltine crackers soak up extra liquid and prevent the dressing from becoming soggy. Crushing them inside the sleeve is an easy trick.
- Breakfast sausage: Hot sausage works well to balance the cornbread’s sweetness; swap in mild sausage if you prefer less heat.
- Butter: Adds richness and helps sauté the sausage and vegetables.
- Celery and onion: Dice them finely so they soften fully when cooked. Yellow or sweet onions both work nicely.
- Chicken broth: Add gradually — the exact amount depends on how dry your breads are. Homemade or store-bought broth is fine.
- Condensed soups: Cream of chicken and cream of mushroom soup provide creaminess and seasoning. Cream of celery is an acceptable alternative for the mushroom soup.
- Sage, black pepper, and eggs: Sage gives a traditional holiday aroma, pepper adds warmth, and the eggs help the dressing set as it bakes.
Additions & Variations
- Chicken option: Replace the sausage with cooked shredded chicken (rotisserie chicken is convenient). Sauté the vegetables in butter, taste, then add eggs and proceed.
- Vegetarian variation: Omit the sausage and sauté the celery and onion in butter. Increase seasonings to taste.
- Different condensed soups: Swap cream of mushroom for cream of celery, or use two cans of cream of chicken for a uniform flavor.
- Homemade cornbread: Use about the same volume (around 8 cups crumbled) of fully baked and cooled homemade cornbread. Homemade tends to be less sweet and more savory than Jiffy.
How to Make Jiffy Cornbread Dressing
- Prepare the cornbread. Bake Jiffy cornbread according to the package. Cool fully and crumble into a very large bowl. This can be done a day or two ahead.
- Dry the white bread. Place white bread in a 250°F oven until fully dry and crisp, about 20–30 minutes. Let cool, then tear or crumble and add to the cornbread along with crushed Saltines.
- Cook sausage and vegetables. Melt butter in a large skillet over medium heat. Brown the sausage, breaking it into small pieces. When the sausage is nearly done, add the diced celery and onion and cook until softened and translucent.
- Mix the dressing. Combine the sausage and vegetable mixture with the crumbled breads. Stir in the cream of chicken and cream of mushroom soups, sage, black pepper, and the beaten eggs until evenly distributed.
- Add the broth gradually. Pour in chicken broth about 1 cup at a time, stirring after each addition. Stop when the mixture is very moist and easy to stir but not watery — you may not need all the broth.
- Transfer to a baking dish. Spoon the mixture into a greased deep 9×13″ baking dish (or divide between two dishes). Spread evenly and leave room at the top; the dressing will puff slightly as it bakes.
- Bake until set. Bake uncovered at 350°F for 45–50 minutes. The top should be golden and the center should no longer appear wet or jiggle; an internal temperature of 165°F indicates it’s done. Let rest for 10 minutes before serving.
Step-by-Step Recipe Video
A short step-by-step video can be helpful for visual learners — follow the written instructions above and refer to the photos for guidance.
How Wet Should Cornbread Dressing Be Before Baking?
The mixture should be moist and loose enough to stir easily, like a thick stew, but not soupy. Scoop a spoonful and let it fall back into the bowl: it should spread slowly and not hold a firm shape, and you shouldn’t see broth pooling around it.
It’s better to err on the slightly wetter side because the breads and eggs will absorb more liquid while baking and the casserole will firm up.
Make-Ahead Instructions
You can bake the cornbread and dry the white bread one or two days ahead. Cook the sausage and vegetables in advance and refrigerate in a covered container until you assemble the dressing. For easy holiday prep, assemble the full casserole the night before, cover tightly, and refrigerate. Bring to room temperature while the oven preheats; a cold casserole may need a few extra minutes to bake through.
Storage, Reheating, and Freezing
Storage: Keep leftovers in an airtight container in the refrigerator for 3–4 days.
Reheating: Reheat single servings in the microwave, adding a splash of broth if they seem dry. For larger portions, place in an oven-safe dish, add a little broth, cover with foil, and bake at 350°F until heated through.
Freezing: Once baked and cooled, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also prepare the casserole fully, wrap, and freeze it unbaked; thaw in the fridge overnight before baking.
What to Serve with Jiffy Cornbread Dressing
This dressing is a holiday staple and pairs well with turkey, roast chicken, ham, or pork. Complement it with classic sides such as:
- Gravy
- Bacon ranch green beans
- Sweet potato casserole
- Cranberry sauce
- Mashed potatoes
- Slow cooker corn casserole
- No-peek French onion rice
For dessert, consider a light pumpkin dip or seasonal cake pops to finish the meal.
Leslie’s Testing Notes
- Prepare the bread ahead: Cooled, slightly dry cornbread soaks up broth better than warm cornbread.
- Use a very large bowl: This recipe makes a lot of dressing — you need room to mix without crushing the bread pieces too much.
- Add broth slowly: You can always add more; you can’t remove it once the mixture becomes too soupy.
- Taste before adding eggs: Many ingredients already contain salt; adjust seasoning before adding the raw eggs.
- Cook vegetables until soft: Celery and onion will not soften further once mixed in and baked.
- Don’t overbake: Remove the dressing when the center is set and reaches 165°F to avoid drying it out.
- To crisp the top: Briefly broil for 2–4 minutes at the end of baking, watching carefully so it doesn’t burn.
FAQs & Troubleshooting
Can I halve this Jiffy cornbread dressing recipe?
Yes. Halve every ingredient, including both condensed soups, and bake in an 8×8″ or 9×9″ dish. Start checking for doneness earlier, as a smaller batch may bake faster. It’s done when the center is set and reaches 165°F.
Can I use turkey broth or drippings instead of chicken broth?
Absolutely. Turkey broth works well in the same amount. If you use pan drippings, mix them with low-sodium broth and add gradually, since drippings can be salty and fatty. This adds deeper flavor.
Why are eggs added to cornbread dressing?
Eggs help bind the crumbled breads and set the dressing as it bakes. Omitting eggs would require recipe adjustments to keep the casserole from falling apart.
Should cornbread dressing be covered while baking?
Bake the dressing uncovered so the top can brown and develop a slight crust. If it browns too quickly before the center is set, loosely tent with foil for the remainder of the bake time.
Can I make this dressing without condensed soup?
I don’t recommend removing the condensed soups for this recipe; they add moisture and flavor. If you want a soup-free dressing, consider following a recipe specifically developed for that approach.
How do I fix dressing that is too wet before baking?
Let the mixture sit for a few minutes so the breads can absorb liquid. If it remains too wet, stir in a little dried cornbread, torn white bread, or crushed Saltines a bit at a time until it reaches the right consistency.
How do I keep the dressing from being too salty?
Use unsalted butter and low-sodium chicken broth, and avoid automatically adding extra salt. Taste the mixture before adding the eggs and adjust seasoning as needed.
Thanks for stopping by! I’d love to hear how this recipe turns out — leave a comment or rating in the recipe card below and share your tweaks.
Jiffy Cornbread Dressing with Sausage
Ingredients
- 2 boxes Jiffy Corn Muffin Mix (plus milk and eggs to prepare)
- 7 slices oven-dried white bread
- 1 sleeve saltines (crushed in their sleeve)
- 16 oz hot breakfast sausage
- 1 stick butter
- 2 cups celery, diced
- 1 onion, diced
- 5 cups chicken broth (add gradually)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 tsp black pepper
- 1 tsp ground sage
- 5 eggs, beaten
Instructions
- Prepare the breads. Bake Jiffy cornbread and cool completely. Crumble into a very large bowl. Dry white bread at 250°F until crisp, cool, and crumble. Add crushed Saltines.
- Cook the sausage and veggies. Melt butter in a large skillet over medium heat. Brown the sausage, breaking it into small pieces. Add celery and onion and cook until softened.
- Mix the dressing. Combine the sausage mixture with the crumbled breads. Stir in the soups, sage, pepper, and beaten eggs.
- Add the broth gradually. Pour in chicken broth about 1 cup at a time, stirring after each addition, until the mixture is moist and stirrable but not watery.
- Transfer and bake. Spread the mixture into a greased deep 9×13″ baking dish. Bake uncovered at 350°F for 45–50 minutes until golden and set (165°F internal).
- Rest and serve. Let rest 10 minutes before serving.
Notes
- Prep the Jiffy cornbread 1–2 days ahead so it cools and crumbles easily.
- Dry the white bread completely to help avoid a mushy dressing.
- Add broth slowly; you may not need all 5 cups depending on bread dryness.
- Use a deep 9×13″ dish or divide between two smaller pans.
- Bake uncovered until golden, set in the center, and reaching 165°F internally.
- Leftovers refrigerate 3–4 days or freeze up to 3 months.
Nutrition Facts
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