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Roger's Cornbread Dressing


Italian sausage cooked in bacon fat is the perfect way to spice up your typical cornbread stuffing. This rich cornbread dressing is a rich way to round out your holiday table this season.

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Rate this recipe 4.7/5 (3 Votes)


  • 2 (8.5-ounce) packages Jiffy cornbread mix
  • 2 tablespoon bacon grease or oil
  • 1-pound Italian ground sausage
  • 2 onions, chopped
  • 2 apples, chopped
  • 1 bell pepper, chopped
  • 4 stalks celery, diced
  • 1 1/2 cup chicken broth
  • 1/4 cup milk
  • 1/4 cup butter
  • 2 teaspoons rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley
  • 10 slices white bread
  • 1 rotisserie chicken


Servings 12
Preparation time 30mins
Cooking time 75mins


Step 1

Bake cornbread according to directions. Cool and crumble. Preheat oven to 350°F. Heat grease or oil in skillet over medium high heat. Cook sausage until brown and crumbly, then remove the sausage from pan and leave grease. Add onions, celery, bell pepper, and apples; cook stirring occasionally until tender, for about 5 minutes.
Toss the cooked mixture, sausage, chopped chicken, parsley, and bread into the bowl with the cornbread. Stir in butter, milk, and broth. Season with all spices and blend well. Press into large pan and cook for 45 minutes.

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