Cornbread Dressing
Savory Southern cornbread dressing with sage, celery, onion, and chicken stock.
About This Recipe
Cornbread dressing is the Southern Thanksgiving staple, a savory, custardy bake made from crumbled cornbread, sautéed onion and celery, plenty of sage, and rich chicken stock. Unlike bread stuffing cooked inside the bird, this dressing bakes in a casserole dish, developing a golden top over a moist, tender interior. The slightly sweet, crumbly cornbread soaks up the herbed broth and egg, creating a dish that's comforting and deeply seasoned. Often it's made with day-old cornbread and a bit of biscuit or white bread for structure. No Southern holiday table is complete without it, ladled with gravy and served alongside turkey.
Ingredients
Serves 10
- 6 cupscrumbled cornbread, day-old
- 2 cupscrumbled biscuits or white bread
- 1 largeonion, diced
- 3 stalkscelery, diced
- 4 tbspunsalted butter
- 2 tbspfresh sage, chopped
- 1 tspdried thyme
- 4 cupschicken stock
- 3 largeeggs, beaten
- 1 tspsalt
- 0.5 tspblack pepper
Instructions
- 1
Prep the bread
Crumble the day-old cornbread and biscuits into a large bowl. Let them dry out further for an hour if they're still soft.
Drier bread soaks up stock without turning to mush.
- 2
Sauté the aromatics
Melt the butter in a skillet and cook the onion and celery until soft and translucent, about 7 minutes.
- 3
Season
Stir the sage and thyme into the vegetables and cook 1 minute until fragrant.
Blooming the herbs in butter releases their aroma.
- 4
Combine
Add the sautéed vegetables to the crumbled bread along with the salt and pepper, tossing to combine.
- 5
Add stock and eggs
Pour in the chicken stock and beaten eggs, stirring gently until the mixture is moist and loose but not soupy.
It should be wet enough to pour but still hold together.
- 6
Bake
Spread into a buttered 9x13 dish and bake at 375F for 40-45 minutes until set and golden on top.
- 7
Rest and serve
Let the dressing rest 10 minutes before serving with gravy.
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Pro Tips
- →
Use day-old cornbread so it absorbs stock without getting gummy.
- →
Make the cornbread unsweetened or only lightly sweet for savory dressing.
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Adjust stock until the mixture is moist but not soupy.
- →
Don't overbake, it should stay tender inside.
- →
Make the cornbread a day ahead to save time.
Variations
- •
Add cooked sausage or crumbled bacon.
- •
Stir in sautéed mushrooms or pecans.
- •
Use turkey stock and giblets for richer flavor.
- •
Add diced apple for a touch of sweetness.
Storage
Refrigerate for up to 4 days or freeze baked dressing for 2 months; reheat covered with a splash of stock.
History & Origin
Cornbread dressing grew from the South's abundance of corn and the tradition of using leftover cornbread. Distinct from Northern bread stuffing, it became the defining holiday side across the Southern United States, often passed down as a treasured family recipe.
Frequently Asked Questions
What's the difference between dressing and stuffing?
The terms often refer to the same dish, but traditionally 'stuffing' is cooked inside the bird while 'dressing' bakes separately in a dish. In the South, cornbread-based versions are almost always called dressing and baked in a casserole, which is also safer and yields a crispier top.
Can I make cornbread dressing ahead?
Yes, you can bake the cornbread up to two days ahead and assemble the dressing the night before, refrigerating it unbaked. Bake it fresh on the day for the best texture. You can also fully bake it ahead and reheat, adding a splash of stock to keep it moist.
Why is my dressing dry or too wet?
Texture depends on the stock-to-bread ratio. The mixture should be quite moist, almost loose, before baking, since the bread keeps absorbing liquid. If it bakes up dry, you used too little stock; if soggy, too much or the bread wasn't dried out enough. Aim for a pourable but cohesive batter.
Nutrition Facts
Per serving (220g / 7.8 oz) · 10 servings total
Time Summary
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