Save on Pinterest

Make-Ahead Cornbread Dressing

Total Time

Prep: 1-1/2 hours + chilling Bake: 55 min.


14 servings (3/4 cup each)

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 Thanksgiving option and the flavors mesh more that way. —Patricia Broussard, Lafayette, Louisiana
Make-Ahead Cornbread Dressing Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 1 medium spaghetti squash (about 4 pounds)
  • 1 package (8-1/2 ounces) cornbread/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


  1. 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.
  2. Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Cool to room temperature; crumble bread. Place in an ungreased 13x9-in. baking pan. Bake at 350° for 8-13 minutes or until lightly browned, stirring twice.
  3. 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.
  4. When squash is cool enough to handle, use a fork to separate strands. In a large bowl, combine the sausage mixture, cornbread, squash and walnuts. Stir in broth.
  5. Transfer to a greased 13x9-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.

Nutrition Facts

3/4 cup: 269 calories, 19g fat (7g saturated fat), 42mg cholesterol, 528mg sodium, 21g carbohydrate (6g sugars, 3g fiber), 6g protein.

Recommended Video