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Make-Ahead Corn Bread Dressing

 Make-Ahead Corn Bread Dressing
Being from California, my family has always been big veggie eaters. I wanted to share a little taste of home with my in-laws so I created this dish for Thanksgiving. You don't have to let it sit overnight, but it's a nice make-ahead option and the flavors mesh more that way. —Patricia Broussard, Lafayette, Louisiana
14 ServingsPrep: 1-1/2 hours + chilling Bake: 55 min.

Ingredients

  • 1 medium spaghetti squash (about 4 pounds)
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 medium onion, finely chopped
  • 2 celery ribs, thinly sliced
  • 1/2 cup butter, cubed
  • 2 garlic cloves, minced
  • 1/2 pound bulk pork sausage, cooked and drained
  • 1 cup frozen corn
  • 2 tablespoons poultry seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup chopped walnuts, toasted
  • 1 cup chicken broth
  • 1/4 cup grated Parmesan cheese

Directions

  • Cut squash lengthwise in half; remove and discard seeds. Place squash
  • in a roasting pan, cut side down; add 1/2 in. of hot water. Bake,
  • uncovered, at 375° for 45 minutes. Drain water from pan; turn
  • squash cut side up. Bake 5 minutes longer or until squash is tender.
  • Prepare and bake corn bread mix according to package directions,
  • using an 8-in. square baking dish. Cool to room temperature; crumble
  • bread. Place in an ungreased 13-in. x 9-in. baking pan. Bake at
  • 350° for 8-13 minutes or until lightly browned, stirring twice.

2 of 2

Make-Ahead Corn Bread Dressing (continued)

Directions (continued)

  • In a large skillet, cook onion and celery in butter over medium heat
  • for 4 minutes. Add garlic; cook 2 minutes longer. Stir in the
  • sausage, corn, poultry seasoning, salt and pepper; heat through.
  • When squash is cool enough to handle, use a fork to separate strands.
  • In a large bowl, combine the sausage mixture, corn bread, squash and
  • walnuts. Stir in broth.
  • Transfer to a greased 13-in. x 9-in. baking dish. Cover and
  • refrigerate for 8 hours or overnight. Remove from the refrigerator
  • 30 minutes before baking. Cover and bake at 350° for 45 minutes.
  • Uncover; sprinkle with cheese; bake 10-15 minutes longer or until
  • heated through.
  • Yield: 14 servings (3/4 cup each).