Ingredients

The following ingredients have 12 Servings
  • 2 boxes Jiffy cornbread mix
  • 2 cups finely chopped celery
  • 1 cup finely chopped onion
  • 1 1/2 cups plain Panko bread crumbs
  • 1/2 cup melted unsalted butter
  • 2 large eggs (lightly beaten)
  • 2-3 teaspoons dried rosemary
  • 1 1/2 cups dried cranberries or craisins
  • 1 (1 pound) roll maple sausage (fully cooked and drained)
  • 4 cups chicken broth (more or less depending on how moist you like your dressing)
  • salt and pepper (to taste)
  • optional for garnish: chopped fresh parsley and/or fresh rosemary

Instruction

  • Prepare the cornbread according to instructions on the box. Before transferring to pan, stir in the celery and onion to the cornbread batter. Bake as directed.
  • Cool the cornbread for a couple of hours and then crumble into medium size pieces.
  • Preheat oven to 375 degrees F. Coat a 9"x13" pan with cooking spray. Set aside.
  • Place the cornbread crumbles in a VERY large bowl with Panko bread crumbs and melted butter and toss to combine. Add the eggs, salt + pepper to taste, rosemary, cranberries and sausage. Stir to combine.
  • Mix in broth a little at a time, until it is the consistency you like.
  • Transfer the stuffing mixture to the prepared pan. Bake for about 30 minutes, checking often. Add more broth, if you feel like the dressing looks too dry for your preference.
  • Sprinkle with parsley and garnish with fresh rosemary, if desired. Serve warm.