Christmas Dressing

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Head Chef
Sep 18, 2004
New York
Dressing Stuffing Recipe

This recipe has been passed down from my grandmother and we cook it each Thanksgiving and Christmas. There isn't any sage in it, but it could easily be added.

I have made the dressing the night before and put in the refrigerator overnight. You will need to add additional broth if you do this.

Christmas Dressing

3 boxes Stove Top Cornbread Dressing
1 cup celery, chopped
1 cup green pepper, chopped
1 cup onion, chopped
3 T. butter melted
3/4 cup butter, cubed
1 pound ground sausage (I prefer Jimmy Dean regular)
1 can chicken broth (may need to use a little more)

Saute celery, green pepper, and onions in 3 T. butter. Cook until tender. Brown 1 lb. sausage and drain on paper towels. Place 3/4 cup cubed butter, saute vegetables, and seasoning packages from cornbread dressing in 9x13 inch baking dish.

Add 4-1/4 cups HOT water. Stir just to blend and partially melt the butter. Add crumb packages and sausage. Stir to moisten.

Pour a chicken broth over top to moisten.

Bake uncovered at 400 degrees for 30-45 minutes. May take longer. Look for dressing to appear set and browned on top.

Hope you like it.
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