Holiday Dressing

Holiday Dressing

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Louise 0

"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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2 h 45 m servings 316 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1128 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 215 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 search...

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Most positive
Least positive

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 ...

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 h...

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 gr...

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

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 bi...

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...

Nothing fancy or unusual about this, it's just good, old fashioned tasting stuffing. Brought back memories just by the smell! We followed the directions except using veggie sausage. My husban...

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...

Thanks for the other reviews. I doubled this recipe for a dinner with 20 adults, 11 kids. I cut back the chicken stock as suggested, left out the bell pepper, cubed the white bread instead of ...

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