Southern Style Cornbread Dressing | Old School Cornbread Dressing| Stuffing Recipe

cornbread

🥗Healthier: whole grain cornbread

💰Cheaper: store-bought cornbread

Whole grain cornbread is more nutritious, while store-bought can save time.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning is budget-friendly.

In a hot skillet, add 2 tablespoons of olive oil.

Add chopped celery, chopped yellow bell pepper, and chopped yellow onion to the skillet and cook until tender.

Remove the cooked vegetables from the skillet and set aside.

In the same skillet, add andouille sausage, breaking it apart with a wooden spoon while cooking.

Mix the cooked vegetables back into the skillet with the sausage.

Season the mixture with sage, garlic powder, dry thyme, Italian seasoning, and onion powder; add creole seasoning and mix well.

Taste the mixture and adjust seasoning if necessary.

In a large bowl, pour in the cooked sausage mixture.

Cut cornbread into bite-sized pieces and add to the bowl.

Cut French bread into small pieces, toast them, and add to the bowl.

Pour in chicken broth gradually, mixing until combined; adjust the amount based on desired consistency.

Crack 2 eggs into the mixture and mix well.

Transfer the mixture to a greased 9x9 baking dish.

Bake at 375°F for 40 minutes, checking periodically to avoid burning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens