Holiday Dressing Recipe -
Holiday Dressing Recipe
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Holiday Dressing
This savory dressing stars pork sausage and corn bread. See more
  • READY IN hrs

Holiday Dressing

Recipe by  

"This recipe was given to me by my friend Gloria 15 years ago. I have used it ever since then. No other dressing will serve the purpose, according to my adult son."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs

    2 hrs 45 mins


  1. Prepare corn bread as directed on package. Cool, and crumble.
  2. Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.
  3. Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.
  4. Bake at 325 degrees F (165 degrees C) for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2005

Very good recipe. Thanks for sharing. The only change I made was to use an 8" skillet of cornbread (in the South we don't use cornbread mix lol) I think it needs just a slight bit of tweaking to be perfect. #1--is mushy, so I think the cooking temp should be brought up to at least 350­° & possibly reduce the broth by 1/2 - 1 cup; #2--needs a bit more sage flavor, next time I will either increase sage by 1 tsp or use sage flavored sausage. (p.s..for those leaving out the green bell pepper, you are missing out on some great flavor, just chop it really fine & you will not know it is there) Update: I remade this recipe; I decreased the chicken broth to 3 cups, upped the sage to 1 tablespoon, used sage sausage, & upped the cooking temp to 350. IMHO those changes have made the dressing perfect (& now 5 star rated).

Most Helpful Critical Review
Oct 09, 2003

this was not good at all, it tasted too much like stovetop stuffing, which none of us like. i don't know what y'all call good, but this wasn't it. sorry, but i will most definately keep searching...

Nov 12, 2003

I made this recipe using Mrs. Cubbison's seasoned bread crumbs, one pkg. cornbread and one pkg. regular, and chopping up a left over loaf of day old french bread. I also used mushrooms and no green bell pepper(I didn't have one). I left in all the seasonings the recipe called for,even though the bread crumbs were seasoned(the only thing I reduced was the salt). Needless to say, everyone raved and had seconds and thirds. There were six of us and there wasn't much left afterwards. This is just a good old fashioned, can't go wrong, please everybody, kind of a recipe. I will be making this every year.

Nov 21, 2011

Well, THIS is Gloria!! I cannot believe my recipe it in here but I'm proud it is! I do believe you need to cook the cornbread in a skillet first! That would be better! Thanks. Louise and I have been friends since the 8th grade!

Nov 16, 2002

This turned out great! I did use a little less broth; about a 1/2 cup less. The flavor was wonderful. A keeper!

Nov 13, 2003

This is wonderful! It is super moist and very easy. It does take some prep time, but well worth it. I have made this twice this season already and everyone wants the recipe. They ate every bite at my company holiday party! Hint: I used 2 boxes of Jiffy cornbread and the second time I made it, I reduced the white bread to about 10 slices. This will feed 15 people easily.

Nov 12, 2003

This was enjoyed by all on Thanksgiving!! The only thing I would leave out next time would be the green pepper. I like green peppers but I never used it in dressing before and I thought it did not taste well with the other ingredients. I added 1-lb of mushrooms and used italian sausage. Very good!

Dec 28, 2011

This was my first time making a real "holiday" dressing. It was wonderful.I changed some of the spice proportions because a needed to make enough for 20 servings. I added spices to the cornbread to cut down on the sweetness, and also added more spices to the dressing itself. This is a real keeper. Will use this as my "go to" dressing recipe from now on.


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  • Calories
  • 316 kcal
  • 16%
  • Carbohydrates
  • 24.5 g
  • 8%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 1128 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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