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Cornbread Dressing

  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Servings: 12
  • Course: Side Dish

This dish is great for holidays and everyday.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Bake in a Reynolds Kitchens® Bakeware Pan for non-stick serving.


  • 1/2 Buttermilk Cornbread Recipe or 1/2 sheet pan of cooked cornbread. 
  • 1 pound of lose mild Italian Sausage
  • 1/2 small diced sweet onion
  • 1/2 seeded and small diced red bell pepper
  • 2 small-diced stalks of celery
  • 2 peeled and small diced carrots
  • 1/2 cup of sliced green onions
  • 1 cup of chicken stock
  • 4 eggs
  • salt and pepper to taste
  • 1 Reynolds Kitchens® Bakeware Pasta & Casserole Pan


Step 1

PREHEAT the oven to 375°

Step 2

CUT the cornbread into 1” inch chunks and add them to a large bowl.

Step 3

COOK the Italian sausage in a large sauté pan on medium-high heat until golden brown and cooked through.

Step 4

REMOVE the cooked Italian sausage and set aside, and add to the hot sauté pan the onions, peppers, celery and carrots and cook for 4 to 6 minutes on high heat while continuing to stir.

Step 5

PLACE the cooked vegetables in the large bowl with corn bread chunks and cooked Italian sausage.

Step 6

WHISK together the stock and eggs in a separate bowl and add it to the large bowl of vegetables, cornbread and Italian sausage and fold together until combined, and season with salt and pepper.

Step 7

PLACE the cornbread into a Reynolds Kitchens® Bakeware Pasta & Casserole Pan and bake in the oven on 375° for 30 minutes or until the cornbread on top is lightly browned.

Step 8

SERVE hot.

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