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

136K views · 1K reactions | The cornbread and French bread combo in The Pioneer Woman - Ree Drummond's Thanksgiving dressing is the BEST of both worlds!  Watch the full episode of Home Sweet Home: Thanksgiving 101 in the #HolidayCentral hub on discovery+: https://links.discoveryplus.com/acBn3jL1Kkb. | Food Network | Facebook