Cornbread + Sausage Dressing
Mary Elizabeth Joeris Roberts
June 11, 1932 - April 30, 2016
Groves, Texas
Mary Elizabeth Joeris Roberts was born in San Antonio, Texas on June 11, 1932, the daughter of a successful construction owner. In a time when few women pursued higher education, she graduated from Our Lady of the Lake College in 1954 with a science degree in Dietetics, a rare and admirable achievement for her generation.
Family rumor says that one day, a patient began complaining about the food and demanded to see “whoever was in charge of this horrible, tasteless food.” When Mary walked in, his demeanor changed. He eventually realized the hospital food might not have been great, but her home cooking was something else entirely; balanced, delicious, and made with love. That man, Harry Roberts, became her husband. Together, they built a life raising four children.
After her children were grown, she enjoyed life with her three grandchildren and seven great grandchildren. She spent her days working on the family’s genealogy, puzzles, and sewing.
A Love Letter
Some of my favorite memories in life are with my mamaw in her kitchen. Thanksgiving, Christmas… the second you opened her front door, you could smell the yeast from the rolls rising. Even now, every time I make bread, I think of her. She always kept a Ziploc bag of Jolly Ranchers tucked in a drawer as a sweet treat for us grandkids.
As a little girl, I would stand on my tiptoes, trying to see what she was making. She’d always pull up a chair for me so I could help, never rushing me, never making me feel in the way. Holidays meant standing in the kitchen with my mom, aunt, and grandma, working on last minute preparations before sitting down to a meal that left us full and happy. Afterwards, we’d gather around a puzzle, with pie and coffee for dessert, the perfect ending to a perfect day spent with family.
The recipe I’m sharing here is the very first one I ever made with her. It’s my favorite, not just because of how it tastes, but because of what it means.
Even though she’s gone, I still make it every holiday. It keeps her close in my heart and reminds me of the woman who could rule a kitchen, love her family, and keep my grandpa in line with just one look.
— Elizabeth Guidry Wilding, Granddaughter
Cornbread & Sausage Gravy
This Cornbread Sausage Dressing is more than just a holiday side dish, it’s a family heirloom from Mary Roberts, passed down with love and a pinch of tradition. Made with freshly baked cornbread, seasoned French bread, savory sage sausage, and tender vegetables, it’s the kind of recipe that doesn’t rely on strict measurements, but on taste, texture, and the cook’s intuition. Perfect for Thanksgiving, Christmas, or any gathering where you want a cozy, Southern inspired dressing that brings everyone to the table.
Ingredients
Instructions
Notes
You want it not too dry and not too wet! Somewhere in the middle.
