Here is your step-by-step guide to creating the MOST DELICIOUS Corn Bread Dressing this holiday season. This recipe is our family favorite, southern staple. My mom cooks this every year for both Thanksgiving and Christmas, and it is what I look forward to most.
SOUTHERN CORN BREAD DRESSING
- 1 bag Pepperidge Farm Herb Seasoned Classic Stuffing
- 1/2 bag Pepperidge Farm Herb Seasoned Cubed Stuffing
- 8 x 8 pan of cornbread, crumbled
- 1 onion, chopped
- 3-4 stalks celery, chopped
- 1 bell pepper, chopped
- 1 Jimmy Dean Regular Pork Sausage Roll
- 1Jimmy Dean Hot Pork Sausage Roll
- 1 tbsp poultry seasoning
- 4 eggs, slightly beaten
- 6 cups chicken stock
Preheat your oven to 350 degrees F (180 C).
Chop all vegetables (onion, celery, bell pepper).
Brown the sausage on the stove in a fry pan.
Add vegetable mixture to sausage, and cook until soft.
Combine both packages of Pepperidge Farm Stuffing and the crumbled corn bread in a LARGE bowl. Add poultry seasoning.
Lightly beat eggs, add to the stuffing combination, and then pour in chicken broth.
Add in sausage and veggies from the pan and mix with your hands. (Make sure sausage is cool enough to touch with your hands).
Pour into a buttered casserole dish (9×13), lightly sprinkle with paprika, and bake at 350 degrees for about an hour and a half.
Once cooking is complete, let cool and serve!