Lest you think I am totally ignoring Thanksgiving since there has been no mention of it or any Thanksgiving dinner recipes on the blog so far, I am sharing our family’s all time favorite dressing recipe today!
No, I am not ignoring Thanksgiving! In fact I am SO EXCITED for Thanksgiving! We are headed out to Utah to spend the holiday with our three college kids and Jim’s family! Yes, there will be close to 50 Wilkes’ gathered together to celebrate this next week. Many thanks and blessings to my sister in law Tricia who will be hosting this year!
Since we will be in Utah I won’t be doing much of the cooking so I haven’t been focused on a Thanksgiving menu. But I couldn’t let the holiday go by without sharing Aunt Dawn’s Sausage Cornbread Dressing recipe. I actually posted this recipe two years ago but with no pictures. It is so good it deserves to be posted again with pictures!
We have been making this dressing for Thanksgiving since the first time we enjoyed it over 20 years ago when we spent Thanksgiving with Aunt Dawn and Uncle Glenn up in Washington!
If you have been reading this blog for any length of time it will come as no surprise to you that I prefer my dressing dry – no mushy, runny, gooey dressing for me! Dry, dry, dry! The advantage to dry dressing is each person can personalize the mushiness to their personal tastes with the amount of gravy they add!
I love the combination of cornbread stuffing, sausage and brown rice in this recipe. The brown rice adds a nice texture and a nutty flavor.
I’d love for you to try it and maybe it will become your family’s favorite too!
I am so missing my daylight. It gets dark way too early these days so please excuse my not so great photos!! We are just going have to start eating dinner earlier in the day!
PS – if you are looking for a quick and easy decoration for your Thanksgiving table be sure and check out what I posted over at Your Homebased Parties today.
- 2 1/2 C water
- 1 C brown rice
- 1 box cornbread dressing will have two pouches inside, use both
- 1 package Jimmie Dean Sausage I use regular
- 1 1/2 C celery chopped
- 1 C onion chopped
- 1/2 C butter
- 2 1/2 C chicken broth
- Boil rice in water until water is absorbed (remember brown rice takes a lot longer than white rice to cook)
- Brown sausage
- Saute celery and onions in butter
- Mix rice, cornbread dressing, susage, onions and celery together and stir in chicken broth
- Place in a 9 x 13 pan and bake covered for 30 minutes at 350 degrees
- Remove cover and bake for 15 additional minutes allowing top to brown and crisp up
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Best stuffing ever! This comes from someone who has eaten their fair share of stuffing in my day. I even took second place once in a stuffing eating contest. If you know what’s good for you will make this stuffing this Thanksgiving, I’ve eaten it every Thanksgiving for the last 23 years and it never gets old! (Oh I’m the one on the far right of the picture under favorite things)
I knew we were soulmates since I like my stuffing dry, too. I’ll definitely have to try this. Oh, and your son’s comment cracked me up. Stuffing eating contest? Who ever heard of such a thing? This must be some good stuffing!
Leigh Anne – this looks amazing….I’m on my way to the grocery store!! Isn’t there an easy way to print this recipe from your website?! Thanks!!!
WOW. YUMMY!! Hey there–I’m visiting from MMB. This post made me hungry. I think I’m drooling….
Thanks for sharing your recipes!!
OMG!!! Leigh Anne – this was the most delicious stuffing I’ve ever had & my family agrees! I added some sauteed mushrooms & next time might add some chopped pecans & maybe craisins or raisins. Thanks for the wonderful recipes you share! I’ve already told several friends about it & posted a link to your website so they could make it.
My family and friends LOVED this stuffing. Thanks so much for sharing it!
Don’t know if you were in Provo or not, but we were there for Kay family Thanksgiving and I HAD to run to Wal-Mart to pick up the caramel chips you claimed were only in the Provo Wal-Mart. LOL. I am sure I will get around to making your recommended dessert, but the thrill of having something no one else in my city has is even sweeter.
I just got back from picking up all the ingredients, but ran into a snag when looking for cornbread dressing – nothing out here (in Ohio) comes in a box with two pouches! What brand do you use, and how many ounces of dressing are in the box?? Thanks for your help!
you could just use any cornbread stuffing and I would think a box of it would work whether it has one or two bags in it? I have used the Mrs. Cubbison’s brand I think it is called .
Leigh Ann or anyone that can answer this question. In this dressing receipe it says use 1 box corn bread dressing. Do you mean buy cornbread mix and make it like you would for regular dressing? Sorry, this may be a silly question, but I rarely cook.
Not a silly question. You use the cornbread dressing mix that comes with the dried cubes of cornbread. Does this make sense?
I usually make an all meat stuffing, but I tried this stuffing with the corn bread and Jimmy Dean sausage for an early Thanksgiving dinner last month and my family “gobbled” it up.
They raved about it!