Vangie's Cornbread and Sausage Dressing (Make the Night Before)

“Almost 20 years ago, a good friend gave me her family recipe for this dressing. It has been a Christmas tradition in my house ever since. (My brother does Thanksgiving dinner and makes his own awesome dressing!) My ex husband loves it so much that to this day I still send a container full of it to him when the kids go to visit over the holidays. He says he reheats it and uses it for a meal by itself!”
1hr 45mins

Ingredients Nutrition


  1. Use the two eggs and milk to prepare the cornbread as directed on the box. Bake in a 9X13 pan at 400 degrees 20 - 25 minutes. Allow to cool.
  2. In a large skillet cook beef, sausage, celery, onion and bell pepper.
  3. When meat is just about done, add the margarine, poultry seasoning, salt and pepper.
  4. For the next part you will need a HUGE mixing bowl, but don’t worry, when you add the wet ingredients the mixture will shrink down.
  5. Finely crumble the cornbread into the mixing bowl.
  6. Mix in the Pepperidge Farm Dressing.
  7. Add meat mixture, 2 cans of soup and 2 cans of broth (If making the night before save one of the cans of broth to pour over just before baking).
  8. Place in a 5 quart baking dish.
  9. Bake in 350 degree oven for 1 hour.
  10. If making the night before, store in the refrigerator. The next day, poke holes in the dressing and pour the saved can of broth over the top. Bake as directed above.(If it appears dry, add more broth).
  11. Note: Can also be heated in a crock pot on high for approximately 3 hours to save oven space.
  12. Note: If this makes too much for your family then before baking remove half of the dressing and freeze for later use. Just thaw, then pour chicken broth over the top and bake accordingly.

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