Southern Cornbread Dressing with sausage and chicken thighs — rich, hearty, and full of flavor!! I used Better Than Bouillon Roasted Vegetable Base to make my stock, and it is such a game changer. Just a spoonful gives you that slow simmered, homemade taste without having to cook it all day! What You’ll Need: • ~6 cups prepared day old cornbread, broken into pieces (or two 8.5 boxed cornbread mixes) • 1 lb mild pork sausage • 4 tbsp butter • 1 onion, diced • 1 green bell pepper, diced • 3 stalks

8.8K views · 71 reactions | This Creole Cornbread Dressing is the perfect recipe to add a huge kick of flavor to your Thanksgiving menu! Onions, peppers, andouille sausage, and Tony Chachere's Creole Seasoning are what take regular ol' dressing to the next level! https://southernbite.com/creole-cornbread-dressing/ | Southern Bite | Facebook