Lucy Greer with Greer's Markets shares a way to "dress up" your dressing with sausage this holiday season!


  • 4 cups cornbread, cubed 
  • 12 oz bag Pepperidge Farm herb seasoned classic stuffing 
  • 16 oz breakfast or Italian sausage 
  • 1 green bell pepper, chopped small
  • 2 ribs celery, chopped small
  • 1 small onion, chopped small 
  • 4 cups chicken broth 
  • 1/2 cup water 
  • 2 eggs
  • 1/2 tsp. kosher salt
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried sage 
  • 1/4 tsp. black pepper


Spread cubed cornbread out on a baking sheet. Bake at 350 for 15-20 minutes until lightly browned and firm to the touch. Set aside.

Heat a skillet over medium high heat. Add sausage, bell pepper, celery and onion. Cook for 12-15 minutes until sausage is cooked through and vegetables are soft. Cool slightly.

In a large bowl combine toasted cornbread, stuffing mix, sausage and vegetable mixture, chicken broth, water, eggs, kosher salt, dried thyme, dried sage, and black pepper. 

Pour into a 9x9 baking dish that has been sprayed with non stick spray. 

Bake at 350 for 45 minutes.


  • Greer's Markets and Catering (multiple locations)

  • Catering inquiries: 251.380.7781
  • Email:
  • *Greer's now offers online ordering with free store pickup at several of its markets!
  • *Greer's also offers grocery delivery online through Instacart!

All content © 2021, WALA; Mobile, AL. (A Meredith Corporation Station). All Rights Reserved. 



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