Keife Cornbread Dressing PDF Print E-mail
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Written by John Keife   
Thursday, 23 June 2011 15:58

Big time hit at Thanksgiving and Christmas gatherings!

Created by:  Missy K.


  • 4 boxes Jiffy or Martha White Sweet Yellow cornbread dressing
  • 2 sticks butter
  • 1 TBS olive oil
  • 1 ½ large onions, finely chopped
  • 1 large bell pepper, finely chopped
  • 4 stalk celery, finely chopped
  • 1 pound Jimmy Dean Sausage (sage flavor is optional)
  • 4 cans chicken broth
  • 3 raw eggs, lightly beaten
  • 6 hard boiled eggs, grated
  • 1 cup roasted pecans, coarsely chopped
  • 1 ½ tsp poultry seasoning
  • 1 tsp celery salt
  • ½ tsp each of basil, thyme, rosemary, salt and black pepper


  1. The day before, prepare cornbread according to package instructions; you want the top to be very brown; remove from oven, cool, crumble, and place into refrigerator covered overnight
  2. Into a Dutch oven, sauté onions, bell pepper, and celery in butter and olive oil over medium high heat, until onion is wilted, 15-20 minutes
  3. Empty sautéed vegetables into crumbled cornbread mixture
  4. In same Dutch oven, brown sausage and add to cornbread mixture
  5. In a large bowl combine cornbread, chicken broth, and next 5 ingredients, add seasonings
  6. Note: Mixture should be very soupy to result in a moist dressing
  7. Pour entire dressing ingredients into 1 large or 2 medium greased casseroles
  8. Bake at 350° until browned, will take 60-75 minutes

Serves 10-12


Last Updated on Monday, 21 November 2011 16:18