Holiday Dressing Recipe - Allrecipes.com

Directions

Prepare corn bread as directed on package. Cool, and crumble.
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.
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.
Bake at 325 degrees F (165 degrees C) for 1 hour.

Reviews (156)

105

BAMATT

Nov. 9, 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 ..." See moreperfect. #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)."

OHIE

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 be..." See morell 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."