This is my Grandma’s Southern Cornbread dressing recipe, made with all-natural ingredients and it is absolutely a show stopper every Thanksgiving! Ready in about 40-minutes and easy to make in advance.
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This classic Southern cornbread dressing has no canned soups, no condensed soups and no shredded chicken; it contains a pound of sausage and if you’re a Louisiana fan, you can substitute the sausage with andouille sausage.
However you make your cornbread dressing I can tell you this classic recipe beats Cracker Barrel’s cornbread dressing and StoveTop Dressing mix any day of the week!
Why this easy Southern cornbread dresssing works
- Foolproof- works every time! Never gummy or dry, the ingredient ratios ensure a delicious cornbread dressing side dish with loads of flavor and texture
- Simple ingrdients – all natural, no canned chicken soup, no condensed soup, no sugar
- Ready in about 40-minutes. Make ahead if that’s easier for you!
- Crowd-pleaser – I double the recipe if making cornbread dressing for more than 8 people because everyone goes back for seconds with a scoop of turkey gravy.
We serve this with the usual suspects: turkey, turkey gravy, spiced cranberry sauce, collard greens, green bean casserole, candied sweet potatoes, maple pecan carrot casserole and pecan pie!
This recipe is similar to Patti LaBell’s Cornbread Dressing recipe, except she uses oregano in hers. My Grandma’s cornbread dressing recipe uses a hint of poultry seasoning and a little ground sage to get that savory flavor.
Prefer to watch a video?
You can jump to the short video in the recipe card below or watch me make it step-by-step on YouTube.
What you’ll need
- 8 cups of day-old cornbread; crumbled
- Pepperidge Farm Classic Herb Seasoned Stuffing
- Celery
- Onion
- Butter
- Eggs
- Sausage; plain or Sage seasoned
- Chicken broth or chicken stock
- Poultry seasoning
- Ground sage (optional)
- Salt and pepper to taste
To start with, you’ll need two pans of prepared cornbread (made a day or two in advance). We call it “stale cornbread”, but it’s really not stale, just a little dried out. If you don’t have time to make cornbread, use a packaged cornbread mix.
You can make homemade cornbread or use 2 boxed mixes. If you make homemade cornbread, double the recipe.
You’ll need a total of 8 cups of day-old cornbread– 1 package of Jiffy™ cornbread = 4 cups of crumbled cornbread, so you’ll need two packages of cornbread mix or make two large cornbread loaves
A Note about using Jiffy Cornbread Mix: it contains a little sugar, which I don’t care for. To minimize sweetness, substitute the milk for buttermilk in the Jiffy™ cornbread recipe. Use 1/3 cup PLUS 3 tablespoons of buttermilk instead of milk per package. This will get rid of any sweetness.
This family recipe calls for pork sausage with Sage, however, you can omit it if you’re not a fan of sausage. (It does give it a great flavor!)
The other ingredients are: Herb Seasoned Pepperidge Farms Classic Stuffing Mix, pork sausage with sage, celery, onions, a stick of butter, eggs, chicken broth or chicken stock, poultry seasoning, salt, ground black pepper and ground sage (see recipe notes below in the recipe card).
Note: this recipe has only 1/2 teaspoon of salt because I use salted butter, normal broth (not low sodium) and sausage. These ingredients provide plenty of salt!
If you use unsalted butter in your Southern cornbread dressing, use low sodium broth – you might want to add a little more salt to the recipe.
How to make Southern cornbread dressing
Before you get started, know ahead of time that the best way to mix all the ingredients together is to use your clean hands. I’ve tred using a spoonula, spatula and a big spoon and it’s just easier using your hands.
First, bake the cornbread in a well-seasoned cast iron skillet, then, once it’s cool, crumble it up real find and pour it into a flat shallow baking dish or a baking pan and let it sit out (covered) for 1-2 days.
If you want to make your Southern cornbread dressing with sausage, then brown the sausage in a large skillet – there’s not much grease from the cooked sausage but you can drain it if you want. In a separate saucepan, saute onion and celery in butter.
Butter the inside of a large casserole dish and set aside.
In a large mixing bowl, add crumbled cornbread, herb stuffing mix, sauteed vegetables and melted butter and cooked crumbled sausage; Mix all this together then add in lightly beaten large eggs and combine well with your hands.
Add the chicken broth, poultry seasoning, black pepper and salt. Add a pinch of ground sage if you’re not using sage seasoned sausage.
Transfer the cornbread dressing mixture into the prepared baking dish (most Southern cooks use big aluminum baking pans)
Bake, uncovered, on the middle rack @ 350°F for about 25 minutes. Then the cornbread dressing is slightly firm and golden brown, it’s done.
The image below shows you what the dressing will look like before it’s baked. At this point, take a tiny bite and taste for salt; add a smidgen if it needs it, then bake.
Expert tips
- Use cornbread that is two days old; crumble it and let it sit out for two days before you make the dressing
- Make sure your poultry seasoning is fresh
- Poultry seasoning contains sage; if you’re using sage-seasoned sausage, go easy on adding the ground sage
- Cooked sausage doesn’t yield much fat so it’s not necessary to drain it unless you want to
- The best way to mix a big batch of cornbread dressing is with your hands
Yield and Servings
People always double-up on turkey, homemade cornbread dressing and gravy, so be sure to make plenty! This recipe makes about 12 cups of dressing, which yields about 16 3/4cup servings.
If you’re hosting a big group for Thanksgiving, you might want to double up o the recipe and make it in advance in a giant baking pan and freeze it for up to 3 months.
Cornbread dressing for large groups
If you’re making cornbread dressing for a big group of 20 or more, make two batches and cook them in two 9 x 13 aluminum or Pyrex baking pans. By using two pans, the cooking time won’t take quite as long as if you were making two batches in one big pan.
Tips for making cornbread dressing for large groups
This recipe yields a full 9 x 13 baking dish of dressing, which equates to about 12 cups. Most big serving spoons are about 3/4 cup, which yields about 16 servings; keep this in mind when planning your Thanksgiving or Christmas menu.
If you’re like most of us, you’ll have plenty of other side dishes and in this case, this recipe easily serves up to 16, but with no leftovers! If you want to send folks home with leftovers, double the recipe
Best way to mix the dressing ingredients and seasonings together
If you’re making a big batch of dressing, it can be hard to combine all the ingredients with a spoon. For best results, the best way is to get everything mixed together is by using your own clean hands.
Yep, make sure your hands and nails are clean or wear food prep gloves and gently fold everything together. Don’t overwork it or it will be mushy.
Add the dry seasonings in two increments: after you’ve added the chicken broth and eggs, then add half of the poultry seasoning and sage; mix that together, then add the remaining half of the dry seasonings. This ensures the dry seasonings are incorporated evenly throughout the big pan of dressing.
Poultry seasoning and sage
For the best flavor, make sure your poultry seasoning and ground sage are fresh. Also, poultry seasoning already has a little sage in it, so if you’re using sausage with sage, go easy on the sage. If you add too much ground sage your cornbread dressing will turn green, which is not very appetizing.
How to avoid gummy or mushy dressing
Start with two pans of dried cornbread and gradually add the chicken stock. Do not overwork or overmix the cornbread mixture or it will be gummy.
Is Southern cornbread dressing gluten-free?
Generally speaking, no. Most cornbread mixes contain all – purpose wheat flour, however, you can make a gluten-free versioh by using a certified gluten-free cornbread mix and seasoned gluten-free bread crumbs.
Want to add boiled eggs?
Some folks add diced boiled eggs to their cornbread dressing. If you like eggs in your dressing, boil and dice 3 large eggs and fold them in at the end of the recipe.
Recipe FAQ
How long does cornbread dressing take to make?
Generally speaking, Southern cornbread dressing cooks in about 25-40 minutes at 350ºF. If you’re doubling or tripling the recipe, it may take a bit longer.
How do I know when cornbread dressing is done?
The finished product will be a little brown on top and solid in the middle; not hard or firm, but semi-soft. If you find your cornbread is still mushy in the center, bake it a little longer, but keep an eye on it!-you don’t want the outer edges to get too crispy!
If the top is nice and brown, but the middle is still mushy, cover the pan with foil and bake it a little longer, checking the center with a toothpick in 15-minute increments.
Actual baking times will vary depending upon the amount you make and your oven. Every kitchen is different, right?
Keep an eye on it! When it no longer “jiggles” in the center and the top turns light brown, it’s done!
Why is my cornbread dressing mushy?
To avoid “mushy” or “gummy” cornbread dressing, start with two pans of stale or dried cornbread – by “stale” I mean 1-2 days old.
The dried cornbread absorbs the chicken broth and reduces the risk of gummy cornbread dressing.
Another possible reason for mushy dressing is due to over mixing the dressing and/or adding too much liquid (chicken broth).
Do I cook cornbread dressing covered or uncovered?
Cook cornbread dressing uncovered. If you’re reheating the dressing, cover with foil. See Freezing and Reheating Instructions below.
How long can cornbread dressing sit out at room temperature?
Because this dressing contains eggs, you don’t want to let it sit out more than two hours.
Make ahead
Make this holiday classic side dish from scratch a day or two before Thanksgiving or Christmas! Simply assemble all the ingredients, cover and refrigerate the cooked (or uncooked) dressing for up to three days in an airtight container in the refrigerator.
When ready to serve, remove the dressing from the fridge, uncover and allow to come to room temperature prior to baking (it takes about 30 minutes for the cornbread dressing to get to room temperature.)
Preheat oven to 350°F. Cover cooked dressing with foil and reheat in oven; bake uncooked dressing uncovered.
For best results, reheat on stovetop (you might have to add a little water) or iin the microwave in a microwave-safe container.
How to make Turkey Gravy
Southern cornbread dressing is typically drowned in turkey gravy; that’ what makes it so yummy. Here’s how to make a quick turkey gravy:
- 4 tablespoons of turkey pan drippings or butter (salted or unsalted)
- 1/4 cup flour, all-purpose
- 1/2 teaspoon poultry seasoning
- 2 cups turkey stock
- salt & pepper to taste
Melt butter in pan on medium heat; whisk in flour and poultry seasoning; stir in broth; bring to boil; taste for salt & pepper; serve immediately
Freezing and reheating instructions
You can freeze cooked or uncooked Southern cornbread dressing for up to 3 months. Make sure it’s packaged and sealed well in an airtight container to minimize freezer burn.
When you’re ready to cook or reheat the dressing, bring it to room temperature first, then bake or reheat the cornbread dressing at 350°F until the center is slightly firm and its golden brown.
Place a piece of aluminum foil over cooked dressing if you’re reheating it in the oven so the top won’t get too crunchy or crispy.
Do not cover uncooked dressing with foil.
FAQ
Why do I need to use stale cornbread?
Stale, or day-old cornbread is the secret ingredient and essential to a fluffy Southern cornbread dressing because it absorbs the excess chicken broth and provides texture. It prevents the dressing from being too gummy or mushy.
How to dry out cornbread fast?
If you don’t have time to make cornbread a few days in advance, you can dry it out in the oven.
Preheat oven to 250ºF
Crumble cornbread and place it on a large baking sheet
Bake cornbread until it begins to dry out (about 20 minutes)
Once you make this easy and delicious Southern cornbread dressisng, I promise you’ll be making it all the time! It pairs beautifully with roasted or baked chicken, pan fried pork chops, and more!
What’s the difference between Southern cornbread dressing and cornbread stuffing?
These terms are not used interchangeably in the South.
Southern cornbread “dressing” is made with day-old, dried cornbread and herb seasoned bread crumbs, and is cooked in a big pan in the oven– some people refer to this as “pan dressing.” It is not cooked or stuffed into the turkey cavity, but baked in a separate pan.
Stuffing, on the other hand, is generally a combination of seasoned day-old or stale bread (white bread or wheat bread), with seasonings and perhaps celery and apples. It is cooked in the turkey cavity.
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If you make this recipe, scroll down and leave a comment and rating! I love to hear from you! Thank you!
Southern Cornbread Dressing
Delicious, flavorful savory Southern Cornbread Dressing with a hint of sage! Perfect for Thanksgiving or Christmas!
5 from 32 votes
Print Rate
Course: Side Dish
Cuisine: Southern
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Yield: 12 cups (estimate)
Author: Anecia Hero
Equipment
Big mixing bowl
9 x 13 or larger baking dish; (a big aluminum pan if you double the recipe)
Ingredients
- 2 pans cornbread crumbled and dried-out; can be homemade or packaged; this is about 8 cups of crumbled, dried cornbread
- 2 cups Herb Seasoned Pepperidge Farm Classic Stuffing Mix
- 1 lb. Pork sausage with sage ,cooked and crumbled into small pieces
- 4 stalks celery ,finely chopped (about 1 ¼ cup)
- 2 medium yellow onions ,finely chopped (about 1½-2 cups)
- 1 stick butter ,salted, (3/4 stick for onion/celery; remainder for buttering baking dish)
- 2 large eggs , lightly beaten
- 6 cups chicken broth (see notes if using low-sodium)
- 1 tablespoon Poultry Seasoning make sure it's fresh
- ½ teaspoon salt (see notes about salt)
- ½ tablespoon ground black pepper
- 1 tablespoon ground sage (see notes if not using sausage with sage)
Instructions
Make the Cornbread
Use 2 packages of cornbread mix and follow package instructions or, make a double batch of my homemade cornbread; whichever you use, you'll need 8 cups of crumbled cornbread
2 pans cornbread
Once cornbread is cool, crumble into a large bowl, cover and allow to sit at room temperature for a day or two
Cook the Sausage, Celery and Onions
Place the sage seasoned sausage in a skillet and cook it until it is browned; use a wooden spoon to break the sausage up into tiny pieces; when sausage is thoroughly browned; set aside; drain it if it's super oily;
1 lb. Pork sausage with sage
In a big saucepan on medium heat, melt ¾ stick of salted butter; add chopped celery and onions; cook 10 minutes, or until onions are transluscent; turn off heat and set aside
4 stalks celery, 2 medium yellow onions, 1 stick butter
Cornbread Dressing Assembly
Preheat oven to 350ºF
Butter the inside of a 9 x 13 baking dish; go all the way up on the sides of the dish because the dressing completely fill this size of pan
1 stick butter
Beat two eggs in a bowl; set aside
2 large eggs
Add the crumbled cornbread and Pepperidge Farm herb stuffing mix to the buttered baking dish (See Notes)
2 cups Herb Seasoned Pepperidge Farm Classic Stuffing Mix
Add the cooked sausage, onions, celery and the melted butter to the bread mixture; combine well
Add eggs; combine well; (the best way to do this is to use your hands)
2 large eggs
Add 3 cups of chicken broth to mixture; mix together then add the other 3 cups of broth and combine it well.
6 cups chicken broth
Add 1/2 of the poultry seasoning and 1/2 of the pepper to the mixture; combine well, then add the remaining halves of poultry seasoning and pepper; add salt and combine again
NOTE: if you're not using sausage with sage, add the sage now in 1/2 tablespoon increments)
NOTE: taste now for salt
1 tablespoon Poultry Seasoning, ½ teaspoon salt, ½ tablespoon ground black pepper, 1 tablespoon ground sage
Place mixture in buttered baking dish; bake on the middle rack, uncovered for 25 minutes then check the center of the dish with a fork to see if it's almost done; if the center is still a bit jiggly, cook the dressing another 10 minutes; recheck center for doneness
Dressing is done when the center is no longer jiggly and the top is brown
Notes
- A Note about using Jiffy Cornbread Mix: it contains a little sugar, which I don’t care for. You can substitute the milk for buttermilk in the cornbread recipe. Use 1/3 cup PLUS 3 tablespoons of buttermilk instead of milk per package of cornbread.This will get rid of any sweetness.
- If you are not using sausage with sage, add 1 tablespoon of ground sage to this recipe. The poultry seasoning, black pepper and sage (optional) are added in increments because the mixture is so big. Add 1/2 the amount of sage, combine, then add the other 1/2. This ensures the seasonings are mixed well throughout .
- Poultry seasoning already contains sage, so it’s not necessary to add more sage unless you love it! Be aware that too much ground sage turns the dressing a little bit green…
- This recipe uses salted butter, normal (not low-sodium) chicken broth and sausage-all of which are pretty salty. If you use unsalted butter or low-sodium broth, you may want to add a little more salt.
- Two cups of herb seasoned Pepperidge Farm stuffing mix means; pour the stuffing mix into a two-cup measuring cup, then add it to the cornbread
Make in advance:
- Make this traditional side dish from scratch a day or two before Thanksgiving or Christmas! Simply assemble all the ingredients, cover and refrigerate the uncooked (or cooked) for up to two days.
- When ready to serve, remove the turkey dressing from the fridge, uncover and allow to come to room temperature prior to baking (it takes about 30 minutes for it to get to room temperature.)
- Preheat oven to 375ºF. Cover cooked dressing with foil and reheat; bake uncooked dressing with no cover.
Freeze it:
- You can freeze cooked and uncooked dressing for up to 3 months. Make sure it’s packaged and sealed well to minimize freezer burn.
- When you’re ready to cook or reheat, allow it to get to room temperature first, then bake or reheat.
- Cover cooked dressing with foil and reheat; bake uncooked dressing with no cover.
Use your hands:
The best way to combine a big batch of dressing is to just use your hands.
Nutrition Estimate
Serving: 1cupCalories: 276kcalCarbohydrates: 15gProtein: 10gFat: 20gSaturated Fat: 9gCholesterol: 79mgSodium: 1080mgPotassium: 302mgFiber: 2gSugar: 2gVitamin A: 419IUVitamin C: 11mgCalcium: 64mgIron: 2mg
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