Holiday Dressing

Holiday Dressing

182
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."

Ingredients

2 h 45 m {{adjustedServings}} servings 316 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

182
  1. 208 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 ...

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...

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...