Southern Dressing

My southern dressing is tender, moist and most importantly flavorful! I usually make stuffing but dressing is a great side dish for everyone to enjoy.

Thanksgiving is officially around the corner and for those of you reading this blog post, I can take a guess that you might be looking for a great southern dressing recipe to use on the big day.

Well, I’m happy that you’re here and I’m telling you right now that you’re dressing is about to steal the show. For those of you wondering, stuffing goes inside the turkey or chicken and dressing is served on the side as its own separate dish.

I loved incorporating the Hatfield recipe essentials Italian sausage in the dressing because it’s one ingredient that is so versatile allowing for endless opportunities–the flavor was next level.

Do you make stuffing or dressing during Thanksgiving? Let me know in the comments below.

Yield: 6-8 servings

Southern Dressing

Southern Dressing
Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 15 minutes
Total Time 1 hour 15 minutes


  • 1 lb. of Hatfield ground Italian sausage
  • 1 cup of diced celery and onion
  • 3-4 fresh leaves of sage, roughly chopped
  • Handful of parsley, finely chopped
  • 2 sprigs of fresh thyme, stem removed
  • 16 oz of cornbread stuffing mix with white bread mix (I used half of each)
  • 2 tbsp of butter
  • 1 tsp better than bouillon chicken flavor
  • 1 can of Campbell's cream of chicken
  • 1 can of Campbells cream of celery
  • 2 cups of chicken stock
  • Season to taste with poultry seasoning, onion powder and garlic powder (about a tsp each)


  1. Heat oven 350 degrees
  2. Saute Hatfield Italian sausage with diced onions and celery on medium heat with a little butter until meat is slightly brown and vegetables soft and fragrant, about 10 minutes
  3. In a large mixing bowl, add browed meat with celery and onions along with cornbread and white bread stuffing mix, sage, parsley, thyme better than bouillon, cream of chicken, cream of celery and seasoning
  4. Add chicken stock a little at a time and mix well until optimal texture is achieved. For dryer stuffing use less chicken stock, for moister stuffing, add the full 2 cups of chicken stock
  5. Mix well and pour the dressing into a well seasoned cast iron skillet
  6. Bake at 350 degrees for 45 minutes or until the stuffing no longer jiggles
  7. Allow stuffing to cool and set for about 15 minutes prior to serving


I highly recommend tasting the dressing for salt prior to baking it--Be careful with the salt and only add as needed.

It's important to know the texture of dressing you're going for in the end because you can add more breading or less depending on your ideal preference. For this dressing, I didn't want it too wet and I didn't want it dry, so if you follow this recipe you will land right in the middle, which was perfect for my family.

Oh, this dressing warms up like a DREAM the next day. Perfect for leftovers. Get creative and throw an egg on it! So yummy 🙂

Lastly, if you don't have the cream of chicken or cream of celery you can omit it and use 2 eggs as your binder. Don't taste the batter for salt if you use eggs.

Let me know in the comments if you found this recipe helpful. There are ton’s of holiday essential recipes on the blog so be sure to take a quick browse before you go.

P.S. You can check out my last blog post here.

Thank you Hatfield for sponsoring this post, all opinions are my own.


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