This cornbread dressing recipe is the epitome of Southern comfort food. It combines moist, savory cornbread with aromatic herbs and hearty broth to create a rich side dish that’s perfect for any holiday gathering. The texture of the dressing is perfectly balanced—crispy on the outside and moist on the inside, with each bite full of flavor. This dish is versatile enough to pair with your favorite Southern mains like roast chicken or turkey and can be made ahead for easy entertaining.
You’ll Love This Cornbread Dressing Recipe
You’ll love this cornbread dressing recipe because it delivers classic Southern flavors in an easy-to-make dish. It’s made with homemade cornbread and is packed with the comforting taste of sage and thyme. Whether you’re looking for the perfect southern cornbread dressing recipe for Thanksgiving or a Sunday dinner side dish, this is the best cornbread dressing recipe that everyone will rave about. Plus, it’s customizable—add sausage, oysters, or your favorite vegetables to make it your own!
Ingredients You’ll Need
- 6 cups cornbread, crumbled
- 4 cups cubed white bread (day-old or toasted)
- 1 ½ cups chicken broth
- 1 cup celery, chopped
- 1 medium onion, chopped
- 2 large eggs, lightly beaten
- ¼ cup butter, melted
- 2 tsp poultry seasoning
- 1 tsp dried sage
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the cornbread: If you haven’t already, bake a batch of cornbread. Allow it to cool and crumble it into pieces. You can also toast your white bread cubes in the oven for a few minutes to dry them out.
- Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the chopped celery and onion. Sauté until soft and fragrant, about 5 minutes.
- Mix the dressing: In a large mixing bowl, combine the crumbled cornbread, cubed white bread, sautéed vegetables, poultry seasoning, sage, thyme, salt, and pepper. Stir in the chicken broth and beaten eggs. Mix everything until fully combined, but be careful not to overmix. The mixture should be moist but not soupy.
- Transfer to the baking dish: Pour the dressing mixture into the prepared baking dish, spreading it evenly.
- Bake the dressing: Bake for 30-40 minutes or until the top is golden brown and crispy, and the center is set. For a crispier top, broil for the last 2-3 minutes, but watch closely to prevent burning.
- Cool and serve: Allow the southern cornbread dressing to cool for a few minutes before serving.
Serving Suggestions
Serve this cornbread dressing recipe as a side dish with roasted turkey, chicken, or ham. You can also mix in sausage, oysters, or even dried cranberries for a twist on this traditional southern dressing recipe. Top it with gravy for extra richness, or pair it with cranberry sauce for a sweet and savory combination.
How to Store Cornbread Dressing Recipe
To store leftover cornbread dressing, let it cool completely before placing it in an airtight container. It can be refrigerated for up to 4 days or frozen for up to 2 months. To reheat, simply place the dressing in a 350°F oven until warmed through, adding a little broth if it seems too dry.
Along with cornbread dressing we love to have Mexican Chicken and Rice Casserole and Walking Taco Casserole for Thanksgiving dinner.
Additional Tips: Cornbread Dressing Recipe
- Cornbread: Homemade cornbread works best for this recipe. Make it a day ahead and let it dry out for the best texture in your cornbread dressing homemade.
- Moisture: If your dressing seems too dry, add more chicken broth a little at a time until the desired consistency is reached.
- Sausage Option: You can add crumbled sausage for a meatier version of this southern cornbread stuffing recipe. Simply cook the sausage and mix it in with the bread mixture before baking.
- How long to cook dressing: Typically, cornbread dressing takes 30-40 minutes to cook at 350°F, but be sure to keep an eye on it toward the end to avoid overcooking.
Cornbread Dressing Recipe
Ingredients
- 6 cups cornbread crumbled
- 4 cups cubed white bread
- 1 ½ cups chicken broth
- 1 cup celery chopped
- 1 medium onion chopped
- 2 eggs beaten
- ¼ cup butter melted
- 2 tsp poultry seasoning
- 1 tsp dried sage
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F and grease a baking dish.
- Prepare cornbread, crumble it, and cube white bread.
- Sauté celery and onion in butter.
- Mix cornbread, white bread, vegetables, broth, eggs, and seasonings.
- Spread mixture in the baking dish.
- Bake for 30-40 minutes until crispy on top and set in the middle.
I made this for the third time and it’s great. I do use turkey wings broth towards the end for extra flavor. Great recipe