Vangie’s Cornbread and Sausage Dressing (Make the Night Before)

The aroma of sage, sausage, and sweet cornbread baking in the oven… it’s a scent permanently etched in my memory, a direct line to Christmases spent crowded around my grandmother’s table. While my own holiday traditions have evolved over the years, the core of the celebration always comes back to the food. And of all the dishes, it’s this savory, comforting cornbread dressing that truly embodies the warmth and generosity of the season. The fact that it’s even better made ahead of time? A holiday miracle!

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes (plus overnight chilling)
• Servings: 16-20
• Yield: One 5-quart baking dish
• Dietary Type: Not specified (contains meat, dairy, and gluten)

Ingredients

• 2 (8 1/2 ounce) packages Jiffy cornbread mix (or use your own cornbread recipe to make a 9×13 pan of cornbread)
• 2 eggs
• 2/3 cup milk
• 16 ounces Pepperidge Farm Herb Stuffing
• 1 lb lean ground beef
• 1 lb pork sausage (I sometimes use the hot to give this added zing!)
• 2 celery stalks, diced
• 1 large onion, diced
• 1 bell pepper, diced
• 1/2 cup margarine
• 2 (14 ounce) cans chicken broth
• 2 (10 3/4 ounce) cans cream of chicken soup
• 1 1/4 teaspoons poultry seasoning
• Salt, to taste
• Pepper, to taste

Equipment Needed

• 9×13 inch baking pan
• Large skillet
• HUGE mixing bowl (at least 8-quart)
• 5-quart baking dish

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Prepare the cornbread according to the directions on the Jiffy mix packages, using the eggs and milk. If you are using your own recipe, prepare it as usual.
3. Bake the cornbread in the 9×13 inch pan for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cornbread cool completely. This is crucial, as warm cornbread will make the dressing soggy.
5. While the cornbread is baking and cooling, prepare the meat and vegetables. In a large skillet over medium-high heat, cook the ground beef, sausage, celery, onion, and bell pepper. Break up the meat with a spoon as it cooks.
6. Continue to cook until the meat is just about done. It’s okay if it’s not completely browned at this stage.
7. Add the margarine, poultry seasoning, salt, and pepper to the skillet. Stir well to combine and melt the margarine.
8. Now comes the fun part! Grab that HUGE mixing bowl. Finely crumble the cooled cornbread into the bowl. You want small, even crumbs, not large chunks.
9. Mix in the Pepperidge Farm Herb Stuffing with the crumbled cornbread.
10. Add the meat mixture from the skillet to the cornbread and stuffing mixture. Make sure to scrape up any browned bits from the bottom of the skillet – they add tons of flavor.
11. Add 1 can of the cream of chicken soup and 1 can of the chicken broth to the bowl. Mix everything together thoroughly. Don’t be afraid to get your hands in there to ensure everything is well combined.
12. Transfer the dressing mixture to a 5-quart baking dish.
13. If making the dressing the night before, cover the baking dish tightly with plastic wrap and store it in the refrigerator overnight. If baking immediately, proceed to the next step.
14. Preheat oven to 350 degrees F (175 degrees C).
15. If the dressing has been refrigerated overnight, poke holes in the top of the dressing with a fork. This will help the broth penetrate the dressing and prevent it from drying out.
16. Pour the reserved 1 can of chicken broth over the top of the dressing. If the dressing appears dry, add more broth as needed.
17. Bake in the preheated oven for 1 hour, or until the dressing is heated through and the top is golden brown. The internal temperature should reach 165 degrees F (74 degrees C).
18. Let the dressing cool slightly before serving.

Expert Tips & Tricks

• Don’t overmix the cornbread batter. Overmixing develops the gluten in the flour, resulting in a tough cornbread. Mix just until the ingredients are combined.
• Spice it up! If you like a little heat, use hot pork sausage or add a pinch of cayenne pepper to the meat mixture.
• Adjust the moisture. The amount of broth needed may vary depending on the dryness of the cornbread and stuffing. Start with the recommended amount and add more if needed to achieve a moist but not soggy consistency.
• Prevent burning: If the top of the dressing starts to brown too quickly, cover it loosely with aluminum foil during the last 15-20 minutes of baking.
• Customize the veggies: Feel free to add other vegetables to the meat mixture, such as mushrooms, carrots, or green beans.

Serving & Storage Suggestions

Serve Vangie’s Cornbread and Sausage Dressing warm as part of a holiday meal or as a side dish to any main course. It pairs perfectly with roasted turkey, ham, or chicken. Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions or bake the entire dish in a preheated oven at 350 degrees F (175 degrees C) until heated through.

You can also freeze leftover dressing for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Please note that nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	487.3 kcal	N/A
Calories from Fat	217 g	45%
Total Fat	24.2 g	37%
Saturated Fat	7.2 g	35%
Cholesterol	67.5 mg	22%
Sodium	1449.2 mg	60%
Total Carbohydrate	47.6 g	15%
Dietary Fiber	3.2 g	13%
Sugars	3.4 g	N/A
Protein	18.6 g	37%

Variations & Substitutions

• Vegetarian Version: Replace the ground beef and sausage with plant-based crumbles or cooked lentils. Use vegetable broth instead of chicken broth.
• Gluten-Free Version: Use gluten-free cornbread mix and gluten-free stuffing.
• Dairy-Free Version: Use dairy-free margarine and dairy-free cream of chicken soup (some brands make versions using plant-based milks).
• Different Stuffing: Experiment with other types of stuffing, such as sourdough or cranberry stuffing.
• Add dried fruit: Stir in dried cranberries or raisins for a touch of sweetness.

FAQs (Frequently Asked Questions)

Q: Can I make this dressing further in advance than the night before?

A: While making it the night before is ideal, you could assemble it up to 2 days in advance. Just ensure it’s tightly covered and stored in the refrigerator.

Q: Can I use a different kind of meat?

A: Absolutely! Ground turkey or even diced ham would work well in this recipe. Adjust the seasoning accordingly.

Q: My dressing is too dry. What should I do?

A: Add more chicken broth, a little at a time, until the dressing reaches the desired consistency. You can also add a knob of butter or margarine for extra moisture.

Q: Can I add eggs to the dressing?

A: While this recipe doesn’t call for eggs, some people add them as a binder. If you’d like, whisk 2-3 eggs and mix them into the dressing before baking.

Q: How do I know when the dressing is done?

A: The dressing is done when it is heated through and the top is golden brown. The internal temperature should reach 165 degrees F (74 degrees C).

Final Thoughts

I hope you’ll give Vangie’s Cornbread and Sausage Dressing a try this holiday season (or any time you’re craving a comforting, savory dish!). It’s a recipe that’s been passed down through generations, and I’m so happy to share it with you. Don’t be afraid to make it your own, add your own personal touches, and create memories that will last a lifetime. And if you do try it, please let me know what you think! I’d love to hear about your experience. This dressing pairs perfectly with a crisp cranberry sauce and a glass of your favorite red wine. Happy cooking!