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Jiffy Cornbread Dressing with Sausage, Apple, and Cranberries Recipe

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4.2 from 52 reviews

This Jiffy Cornbread Dressing combines classic southern flavors with a delightful blend of sausage, apples, and cranberries for a sweet and savory holiday side dish. The recipe involves baking the cornbread, toasting the cubes for added texture, and then mixing everything together before baking the dressing to perfection with a crisp top and moist interior.

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Ingredients

Jiffy Cornbread

  • 2 boxes Jiffy corn muffin mix
  • 2 large eggs
  • ⅔ cup milk

Sausage, Apple, and Cranberry Stuffing

  • 2 tablespoons butter
  • 1 cup diced onion
  • 1 cup diced celery
  • 2 apples, chopped (one Granny Smith and one Honeycrisp, skin on)
  • 1 teaspoon dried sage or 1 tablespoon fresh sage
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 tablespoon dried parsley or 3 tablespoons fresh parsley
  • Salt and pepper, to taste
  • ½ cup dried cranberries
  • ½ cup chopped pecans
  • 2 large eggs
  • 3 ½ cups chicken broth
  • 6 ounce box stuffing mix (Stovetop Savory Herbs recommended)

Instructions

  1. Prepare Cornbread: Preheat your oven to 400°F (204°C). In a large bowl, stir together the Jiffy corn muffin mix, 2 eggs, and ⅔ cup milk until just combined. Pour the batter into a greased or parchment-lined 9 x 13-inch pan. Bake for 16-20 minutes until set and lightly golden. Allow to cool, then cut the cornbread into 1-inch cubes.
  2. Toast Cornbread Cubes: Reduce oven temperature to 375°F (190°C). Spread the cornbread cubes in a single layer on one large sheet pan or two smaller pans. Toast the cubes until golden brown and slightly crisp, which brings added texture and flavor to the dressing.
  3. Sauté Vegetables and Cook Sausage: In a large skillet, pot, or Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 cup diced onion and 1 cup diced celery and sauté for about 4 minutes until softened. Add the chopped apples (both Granny Smith and Honeycrisp) and cook, stirring, until slightly tender. Introduce sausage (amount not specified, but traditionally about 1 lb) to the skillet and cook thoroughly until browned. Stir in sage, thyme, parsley, salt, pepper, dried cranberries, and chopped pecans.
  4. Mix Dressing: In a very large mixing bowl, whisk together 2 eggs and 3 ½ cups chicken broth. Add the toasted cornbread cubes, 6-ounce box stuffing mix, and the sausage-apple mixture. Gently stir until everything is thoroughly combined without breaking the cornbread pieces.
  5. Bake the Dressing: Transfer the mixture into a greased 9 x 13-inch casserole dish. Bake the dressing in a preheated oven at 375°F (190°C) for 30-40 minutes. Cover the dish for the first half of the bake time to maintain moisture, then uncover for the remaining time to crisp up the top nicely.

Notes

  • Using a mix of Granny Smith and Honeycrisp apples balances tartness and sweetness in the dressing.
  • To toast cornbread cubes, spread them out evenly to ensure they crisp up rather than steam.
  • If you prefer a vegetarian version, omit the sausage and use vegetable broth.
  • Covering the dish during the first half of baking prevents drying out and ensures the interior stays moist.
  • Adjust salt and pepper according to your taste preferences and sodium in the broth used.
  • Author: Adeline
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Southern American

Find it online: https://flavorhug.com/jiffy-cornbread-dressing-with-sausage-apple-and-cranberries-recipe/