Ingredients:

  • 1 pan (13″ x 9″ x 2″) cooked cornbread – do not use a sweet cornbread
  • 1 lb sausage
  • 1 onion – diced
  • 3 celery stalks – diced
  • 1/2 C (1 stick) butter 
  • 2 C chicken (or turkey) broth
  • 1 can cream of chicken soup
  • 1/2 tsp salt
  • 1/2 tsp poultry seasoning – or more to taste

Directions:

  1. Preheat oven to 350 degrees
  2. Spray a 2 qt baking dish with nonstick cooking spray – set aside 
  3. In a large mixing bowl, crumble corn bread into small pieces – set aside
  4. Cook and crumble sausage until cooked through and nicely browned
  5. Drain fat then add sausage to the bowl of cornbread – do not stir
  6. Sauté onion and celery in butter for 4 – 5 minutes or until onion is semi-translucent
  7. Add veggies and butter to the bowl of cornbread – do not stir
  8. In another mixing bowl, combine chicken broth, cream of chicken soup, salt and poultry seasoning – whisk until smooth
  9. Pour broth mixture into bowl with cornbread mixture and gently stir and fold until well combined – being careful not to break up the cornbread too much (*see Notes below)
  10. Spoon cornbread mixture into dish
  11. Bake uncovered for 25 – 35 minutes or until lightly browned and heated through

Notes:

  1. If you prefer your dressing to be more dense and loaf-like, stir the ingredients really well before spooning into the baking dish
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