A classic recipe for Southern Cornbread Dressing. Made with cornbread, breadcrumbs, celery, onion and seasoned with sage. This is a quintessential Thanksgiving side dish.
Cornbread Dressing is a staple on holiday tables across Texas and the South. Every family seems to have their own version of Southern Cornbread Dressing, yet no one ever seems to remember exactly how their grandmother or mom made it. My family was no exception. This year my mom and I set out to finally write down our Texas-style cornbread dressing recipe. We tested and tested until we perfected a recipe full of that classic flavor that will be easy to follow at home.
Why you'll love this recipe
This Southern cornbread dressing is made with day-old cornbread, Pepperidge Farms herbed breadcrumbs, plenty of sauteed celery and onion, sage, and just enough broth to hold it all together. I like to bake it uncovered so it gets those browned bits on top. This recipe can also easily be doubled to serve a big crowd.
I'll include plenty of notes on how to make the best cornbread dressing and simple ways you can adapt it so you can recreate this beloved Southern Thanksgiving classic in your own kitchen.
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Ingredients for Cornbread Dressing
- Butter - Used to sauté the celery and onion before baking.
- Celery - I like there to be plenty of celery in the dressing, so this recipe uses about one full stalk of celery. You can use the leaves too. I finely chop most of the celery but leave a few coarsely chopped pieces for texture.
- White Onion - This recipe uses one large white onion which adds to the savory flavor.
- Day Old Cornbread - Make a batch of cornbread the day before you plan to make your dressing. You'll need the amount from one full pan. I use this easy buttermilk cornbread recipe.
- Herbed Breadcrumbs - I use Pepperidge Farms Herb Seasoned Stuffing Mix (the blue bag). This adds extra flavor and texture to the dressing. I recommend buying this when you see it at the grocery store because it always seems to sell out.
- Rubbed Sage - Sage is the classic seasoning in Southern Cornbread Dressing, and this recipe is generously seasoned with sage. Be sure to get rubbed sage and not ground sage for the best flavor.
- Black pepper
- Chicken Broth or Turkey Stock - I use a regular carton of chicken broth. Homemade or store-bought will work. On Thanksgiving we typically try to use drippings and stock from the turkey. If you don't want to time that perfectly, it will still turn out delicious using chicken broth.
- Eggs - A couple of beaten eggs help hold the dressing together.
What about boiled eggs?
While my mom grew up eating boiled eggs in her dressing, which was very common in Texas, we have left those out over the years due to personal preference. However, if you would like that, for this amount of dressing I would recommend adding 4 chopped hard-boiled eggs.
How to make
Combine dry ingredients and sautéed vegetables.
In a very large bowl combine crumbled cornbread, bread crumbs, spices, and sautéed celery and onion.
Add the wet ingredients.
Gradually add chicken broth and beaten eggs. Transfer to lightly greased casserole dish and spread evenly.
Bake until golden brown.
Bake casserole uncovered for 45-55 minutes or until top is lightly brown.
Recipe Tips
Here are a few easy tips to help your cornbread dressing turn out just right.
- Use day-old cornbread. Make a basic cornbread recipe the day before you prepare the dressing. Avoid sweet cornbread for the dressing. If you prefer a shortcut, Jiffy mix is fine too.
- Sauté the vegetables in butter. Cook the celery and onions until they are soft but still have a little bit of texture.
- Crumble cornbread. It works best to crumble the cornbread using your hands.
- Add broth gradually. Don't add all the chicken broth at once. Add about one cup at a time, allowing some time for the bread mixture to absorb the liquid. The mixture should be moist but not soupy.
- Adjust seasonings to taste. Different chicken broths have different sodium contents. Add salt if needed. Adjust pepper and sage to liking. Some people also like to add poultry seasoning.
If you don't have day old cornbread?
Dry cornbread absorbs the broth better. If you have fresh cornbread, you can cube it and toast it in the oven for 10-15 minutes. This will help it dry out and absorb the broth better.
Variations
- Add one pound of browned breakfast sausage.
- Mix-in some pecans.
Serving, Storage & Reheating
To serve: Serve warm from the casserole dish. Often served with Turkey Gravy at Thanksgiving. Traditional side dish for a turkey or ham at Thanksgiving and Christmas. More popular Holiday side dishes include Sweet Potato Casserole, Cheesy Mashed Potato Casserole, Jalapeño Cheese Grits and Holiday Fruit Salad.
To refrigerate: Store leftover dressing covered or in an airtight container in the fridge for up to 4 days.
To freeze: Cornbread dressing freezes well. After it is completely cooled, place in freezer-safe container or wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: For a large amount of dressing, warm dressing in an oven preheated to 350F for 20-30 minutes. Cover with foil to prevent too much browning. Small servings can be easily reheated in the microwave.
📖 Recipe
Southern Cornbread Dressing
Ingredients
- ½ cup unsalted butter
- 2 ½ cups celery, diced
- 2 cups white onion, diced
- 8 cups day-old cornbread, crumbled
- 4 cups Pepperidge Farms herb-seasoned stuffing mix
- 2 Tablespoons rubbed sage
- ½ teaspoon black pepper
- 4 cups chicken broth
- 2 large eggs, lightly beaten
Instructions
- Melt butter in large skillet over medium heat. Add celery and onion, cook for 10-12 minutes, or until tender.
- In a very large bowl, combine crumbled cornbread, stuffing mix, sage, black pepper and cooked celery and onion mixture. Carefully stir.
- To mixture, add 2 cups of the chicken broth followed by the lightly beaten eggs. Mix until eggs are incorporated. Slowly add remaining 2 cups of chicken broth, gently stirring. Transfer mixture to large baking dish. Let dressing sit for 10 minutes to allow breadcrumbs to absorb the broth.
- Bake in preheated oven at 375°F for 45 to 55 minutes or until top is lightly browned and internal temperature of 165°F is reached.
Notes
Nutrition
Cornbread Dressing is one of my absolute favorite Thanksgiving side dishes. Whether you make this recipe exactly as written or adjust it to your own families preferences, I hope this recipe helps you create those classic Southern flavors we look forward to every year. May you have a blessed holiday season and thank you for supporting My Texas Kitchen!
Warmly,
Alaine
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Alaine says
Thanksgiving must have side dish! I like to top mine with gravy.