Ultimate Cornbread Dressing for Thanksgiving

🍽️ MASTER CORNBREAD SAUSAGE STUFFING FOR THE PERFECT THANKSGIVING!

Full Printable Recipe Here – https://mrmakeithappen.com/cornbread-and-sausage-stuffing/

This soul food inspired cornbread dressing is the ultimate Thanksgiving side dish that’ll make you the star of dinner! Learn my no-fail technique for creating fluffy, flavorful stuffing with golden cornbread and savory sausage. Perfect for your Thanksgiving dinner table!

👆 What You’ll Learn:
✅ How to make homemade cornbread dressing that actually WORKS
✅ The secret ingredient that makes this stuffing irresistible
✅ Step-by-step technique for perfect texture every time
✅ Pro tips for serving up to 12 people flawlessly

This easy Thanksgiving recipe will become your family’s new tradition! Whether you’re hosting or bringing a dish, this soul food cornbread stuffing delivers restaurant-quality results at home.

🍽️ Recipe Details & Ingredients Listed in Video!

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COMMENTS: Tell me in the comments – what’s your favorite Thanksgiving side dish?

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#Thanksgiving #CornbreadDressing #SoulFood #HolidayRecipes #EasyRecipes #ThanksgivingRecipes #Stuffing #HomemadeCooking #ThanksgivingCooking #HolidayBaking #ComfortFood #MrMakeItHappen

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The holiday season is in full swing, and if this year you want to ditch that dry, boring, and bland dressing, I have just the recipe for you. Today, I’m going to show you my infamous cornbread and sausage dressing. Meet me in the kitchen. Let’s make it happen. All right, people. We’re getting the party started with a nice batch of cornbread for our cornbread and sausage stuffing. Today, we’re using Jiffy. Keeping it real simple. Again, we’re going to throw this in the stuffing. It’s getting mixed with a ton of other ingredients. So, while we’re going to make a delicious cornbread, we’re not going all out. So, box jiffy gets the job done. If you’re an overachiever, want to make from scratch, do your thing. But for me, two boxes of Jiffy. We’re going in with two beaten eggs, a/2 cup of milk, a little bit of sugar, a pinch of salt, some honey. Going to get that in the oven. I’m going to bake it a little bit longer than I normally would because I want it to be a little bit drier than normal because we’re going to add it to the stuffing. Now, let me know in the comments how you guys feel about stuffing or dressing. Here in uh Virginia, we call everything stuffing, even if it’s dressing. So feel free to argue about that in the comments. But one of the things that I’ve learned or you know amongst friends of mine or even eating at other people’s houses is all stuff is not created equal. A lot of times it’s the least desirable thing on the Thanksgiving table and people only eat it around the holidays. But if you try this recipe, I assure you that it might transform into the star of the show. People will be at Thanksgiving asking who made the stuffing. You can say it was you and then you’re going to have to mix stuff in every year. So be careful with that. Little sugar, little honey, pinch of salt. Going in the oven at 400° until it is nice and crispy on the outside. All right, guys. The beauty of this is the prep is fairly simple, especially for like Thanksgiving, the holiday season. You want to get all of your prep done and out of the way. You’re going to dice a ton of onions, a ton of celery. Have it all prepped, measured, and ready. Large cork containers or, you know, whatever you got like a Tupperware or something like that. Get it prepped. Have it ready for whatever recipe you’re making. Today, we need onion, celery, and a little parsley. It’s going to give a nice dice to the onions and the celery. Dice up that parsley as well. That’s really all the veggies we need for this particular recipe. Cornbread’s already in the oven. All right, guys. Next up, we have the herbs. The kind you cook with, not the kind that cook you. We have rosemary, thyme, and sage. Sage is a very unique herb because you can, you know, cleanse your house of the evil spirits or you can throw it in stuffing. Today, we’re choosing to throw it in stuffing. We’re going to go ahead and dice up this rosemary and thyme as well. All of that herbaceious flavor is going to enhance the flavor profile of this stuffing tremendously. Ovens up to temperature. All of those flavors are going to enhance the flavor profile of this stuffing tremendously, pairing beautifully with the little hint of sweetness from the cornbread, the savoriness from the sausage, all the herbs. Going to be delicious. I promise. Now, remember guys, I told you that this is going to be super delicious. I did not say it’s going to add any years to your life. That being said, we’re adding 2 lbs of pork sausage to one stick of butter. Is it really the holidays if it doesn’t have a stick of butter in the recipe? We’re going to go ahead and press this down, making sure it’s making good surface area contact with the skillet to develop a little bit of crust. Now, when it comes to these holiday recipes and any recipe really, I have everything you need at mrmake.com. You can find all of my recipes on this channel, on Instagram, wherever you see my recipes. They’re housed at mriten.com. Speaking of that, make sure you hit the subscribe button so you don’t miss any holiday content. Be posting pretty much everything you need to get through Thanksgiving and Christmas. We’re going to go ahead and give this sausage a mix. Make sure it’s cooking uh evenly. Make sure you get, you know, some good crust on there. Then we’re going to start to add in our veggies, our herbs, and then finally, we’ll add in our bread products along with the stock. Mix everything together. And then that goes in the oven. Next up, my friends, we’re going in with about 2 tablespoon of garlic. I’m going to go in with just a tablespoon of Italian herb paste, too, just to continue enhancing that herb flavor. That’s a huge part of the stuffing flavor profile in my opinion. You get the savory, you get a hint of sweet, you get the herbaceiousness, you get the garlic. It’s really one of the most well-rounded dishes I can think of. That bread soaks up all the flavor beautifully. Really can’t go wrong. Couple modifications here, guys. If you don’t want to use the eggs, you don’t have to, but the eggs just enhance the consistency. Give it like that casserole consistency. If you’re not, you know, worried about that too much, you can leave the eggs out. It’ll be a little looser. Um, but still good. We’re going to start to season this up with my allpurpose seasoning. A hefty dose of that. Uh, it’s basically comprised of salt, pepper, garlic, onion powder, things like that. And then one of my newer flavors, we got buttery garlic pepper. got plenty of butter flavor in there, but we’re going to continue to enhance that a bit as well. And then chicken buon powder, little MSG to really knock their socks off at the Thanksgiving table. That’s really all you need. My AP seasoning and buttery garlic pepper season are both low sodium. The chicken bullion powder is not low sodium. So, pretty good balance there to have adequate seasoning. All right, guys. So, I’m using some of this Pepperage Farms uh cube stuffing along with the cornbread. We’re doing a 50/50 blend. Basically, I just like the way that turns out. I’ve been making this for a long time, like 10 years. This is my favorite way to do it. If you want to go all cornbread, you’re more than welcome to. I think it comes out a little too sweet for me, and I just like this blend. So, if you trust me, follow along. Going in with one of these Peppers Farms. Everybody’s like, “Why don’t you just use uh real breadcrumbs?” If you read the uh ingredients on the back of here, that’s what this is with a little couple different added, you know, seasonings and things like that. But, I mean, this is essentially dried bread that they cubed up. Save you a little bit of work. And then we’re going in with this cornbread. Going to break it up for the most part with my uh spoon or spatula. And then once you get your bread products in there, it’s time to start adding in the stock. Cornbread looks absolutely beautiful. Doesn’t get prettier than that. I’m going to save me a little bit of that for my son cuz he’ll play about that cornbread. So, little bit goes to Junior. The rest goes to the stuffing. Four cups of stock in total. I like to add it in small quantities. So about a a third or so of that at first. Give it a mix. Allow the bread to start to absorb it. Then add a little bit more. So another quick pro tip before throwing it in the oven is I like to create some ridges in the actual stuffing in the casserole dish. That’s going to create some high points where they can get nice and crispy. Those crispy bits really add texture that you need. The stuffing sometimes you can get it and it’s super soft and mushy. So you have that beautiful crunch and texture that’s really going to take things to the next level. Real simple. Just make like a little zigzag design or like a checkered board basically. Then pop it in the oven and let that do its work. All right people, there you have it. The best damn stuffing dressing, whatever you want to call it you’ve ever had in your life. Just in time for the holiday season. If you want more recipes like this one, make sure you hit that subscribe button and visit mrmaking.com for all of the recipes that you see on this channel. It’s time to dig in for the taste test. Let’s see what we got. Looks moist, crispy on top, which is very important for a good stuffing. Plenty of sausage, lots of herbs, smells amazing. I’m telling you, got to try this recipe. So good. It’s good for like a week, too. It’s like one of those leftovers. Some Not all holiday leftovers are good like two or three days later. This right here, money day three just as good. Y got to try this. Might be the best holiday side. Y’all can argue about that in the comments if you want to, but this is good. See what you can do? You can freeze this till next Thanksgiving. You know what I’m saying? I don’t advise it, but you could. Mhm. Yeah.