Southern Cornbread Dressing
Thanksgiving wouldn’t be complete without this classic Southern Cornbread Dressing, finished with a generous drizzle of rich turkey gravy. An unexpected ingredient keeps it exceptionally moist and flavorful as it bakes. Perfect for the holiday table, or any time you’re craving true Southern comfort food.
Ingredients to Make Southern Cornbread Dressing Recipe
When planning our Thanksgiving feast, it’s hard to say “turkey” without immediately thinking of “dressing”. At least that’s the case, in the South. Elsewhere, you might know it as cornbread stuffing. But no matter what you call it, holidays just wouldn’t be the same without cherished family recipes like this old-fashioned Southern cornbread dressing on our Thanksgiving menu. Ingredients to Make Cornbread Dressing: (Scroll down for the full printable recipe card.)
- Cornbread – Six cups of savory cornbread cubes. This can be made in advance to save time.
- Bread – Six cups cubed French bread or Italian bread gives the dressing a tender crumb.
- Butter – Salted or unsalted butter for a rich buttery flavor.
- Vegetables – One sweet onion and diced celery add texture and expand the flavor profile.
- Soup – Cream of chicken soup or cream of chicken with herbs soup makes the dressing moist.
- Eggs – Large eggs bind the cornbread mixture.
- Fresh Herbs – Sage leaves add freshness to the flavor.
- Seasonings – Poultry seasoning, salt, freshly ground black pepper, garlic powder and onion powder.
- Liquid – Low sodium chicken broth or chicken stock adds moisture. You can make your own stock or use store-bought.
How to Make the BEST Southern Cornbread Dressing Recipe
This cornbread dressing recipe includes cubed white bread along with the cornbread for added texture and to balance the flavors. In spite of using bread along with the cornbread, rest assured the end result is a flavor that’s unmistakably dominated by the cornbread. While baking, this dressing becomes crispy and golden on top and using this bread combination along with the soup, keeps this cornbread dressing moist in the middle.
- Heat Oven Prepare Dish – Preheat the oven to 350°F. Spray a 13×9-inch baking dish with nonstick cooking spray.
- Sauté Vegetables – In a large skillet over medium-high heat melt butter with diced onion and celery.
- Salt and Pepper to Taste – Season lightly with salt and black pepper to your taste. Stir and cook until the vegetables soften.
- Cube Cornbread and White Bread – Place cubed cornbread and Italian bread into a large bowl.
- Combine – Add sautéed onion and celery, cream of chicken soup, beaten eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder.
- Liquid – Gradually add chicken broth stirring until the cornbread mixture is fully moistened.
- Transfer to Baking Dish – Pour cornbread mixture evenly into the prepared casserole dish.
- Oven – Bake per the recipe until the top is golden and baked through.
- Serve – Serve immediately drizzled with turkey gravy.
Kitchen Equipment to Make Southern-Style Cornbread Dressing
- One 13×9-inch baking dish.
- Large bowl for mixing the ingredients together.
- Measuring cups and spoons.
- Sharp knife and chopping board.
- Large spoon or spatula for stirring the dressing.
- Large skillet for sautéing the vegetables.
Recipe Variations, Tips and Substitutions
- Protein – You can add chopped cooked chicken, turkey giblets or chicken livers to this dressing. All should be cooked prior to adding to the dressing mixture.
- Soup Substitutions – You can use regular cream of chicken soup or cream of celery soup.
- Alternate Herbs – I tend to go for the classic flavor of sage in this recipe, but you could use fresh parsley, rosemary or thyme.
- Vegetarian Dressing Option – Use vegetable stock for moisture and cream of celery soup.
- Dried Cornbread and Bread Make the Best Dressing – Allowing time for both breads to dry out will make the most flavorful and moist dressing.
- Savory or Sweet Cornbread – For this Southern style dressing, I recommend using a savory cornbread.
- Make Homemade Cornbread Recipe – To make your own cornbread for this recipe checkout my recipe for Skillet Honey Cornbread. For the purpose of using it in this dressing recipe, omit the honey and increase the amount of buttermilk called for to 1 1/3 cup.
- Soup is the Secret to Moist Dressing – I know what you’re thinking, cream of chicken soup? I know!! When my Mom told me that was her secret ingredient for her no-fail dressing I couldn’t believe it. I love her dressing and had absolutely no idea that was why the texture was so creamy, soft and flavorful on the inside.
- Make-Ahead Tip: This cornbread dressing can be assembled in advance, covered with plastic wrap and chilled overnight in the fridge. Remove the pan from the refrigerator and let stand on the counter for 15-20 minutes to bring it to room temperature before baking.
Storage and Leftovers
- Leftovers: Store leftover Cornbread Dressing in an airtight container or covered with aluminum foil chilled in the refrigerator for up to 3 days.
- Reheating: You can reheat it gently in the microwave in single serving portions, or cover it loosely with foil and bake it in a 325°F oven for about 20 minutes or so just until it’s heated through.
- Freezer: You can freeze dressing after baking for up to 2 months. Thaw in the fridge and reheat in a 350°F oven with a piece of aluminum foil on top for 20-30 minutes or just until heated through.
Dishes to Serve with Cornbread Dressing
At holiday time or anytime Southern comfort food is on the menu, this dressing recipe will hit the spot. More serving ideas:
- The main extra ingredient needed is a generous drizzle of homemade Turkey Gravy and Thanksgiving dinner is ready to be served.
- See how to make a juicy Oven Roasted Turkey here.
- You can also serve dressing with a Slow Cooked Turkey Breast if you’re having a smaller gathering.
- You can serve dressing and gravy with Buttermilk Fried Chicken.
- These crispy fried Turkey Croquettes are a must make transforming Thanksgiving turkey into a round two meal.
- Spice rubbed Baked Chicken Thighs.
- Individual size Turkey Meatloaf Muffins frosted with mashed potatoes.
- Ham Croquettes from Carnation.
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Helpful Kitchen Items:
Southern Cornbread Dressing
Servings: 12 servings
Calories: 585kcal
Ingredients
- 6 cups cubed savory cornbread See Cook's note
- 6 cups cubed French or Italian bread
- 1/2 cup butter
- 1 large sweet onion diced
- 2 ribs celery diced
- 1 10 3/4 oz can cream of chicken soup or cream of chicken with herbs soup
- 3 large eggs beaten
- 1-2 Tbsp chopped fresh sage may adjust to taste
- 2 1/2 tsp poultry seasoning
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 32 oz low sodium chicken broth
Instructions
- Preheat the oven to 350°F. Spray a 13×9-inch baking dish with nonstick cooking spray. Set aside.
- In a large skillet over medium-high heat melt butter, with diced onion and celery. Season lightly with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables begin to soften and brown.
- Meanwhile, place cubed cornbread and Italian bread cubes into a large bowl. To the bowl add sautéed onion and celery, cream of chicken soup, beaten eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder.
- Gradually add chicken broth stirring until all of the chicken stock is used and ingredients are fully moistened.
- Pour cornbread mixture evenly into the prepared baking dish. Bake for 50-60 minutes until the top is golden, slightly crisp and the dressing is baked all the way through.
- Serve immediately drizzled with turkey gravy.
Notes
- Protein – You can add chopped cooked chicken, turkey giblets or chicken livers to this dressing. All should be cooked prior to adding to the dressing mixture.
- Soup Substitutions – You can use regular cream of chicken soup or cream of celery soup.
- Alternate Herbs – I tend to go for the classic flavor of sage in this recipe, but you could use fresh parsley, rosemary or thyme.
- Vegetarian Dressing Option – Use vegetable stock for moisture and cream of celery soup.
- Dried Cornbread and Bread Make the Best Dressing – Allowing time for both breads to dry out will make the most flavorful and moist dressing.
- Savory or Sweet Cornbread – For this Southern style dressing, I recommend using a savory cornbread.
- Make Homemade Cornbread Recipe – To make your own cornbread for this recipe checkout my recipe for Skillet Honey Cornbread. For the purpose of using it in this dressing recipe, omit the honey and increase the amount of buttermilk called for to 1 1/3 cup.
- Soup is the Secret to Moist Dressing – I know what you’re thinking, cream of chicken soup? I know!! When my Mom told me that was her secret ingredient for her no-fail dressing I couldn’t believe it. I love her dressing and had absolutely no idea that was why the texture was so creamy, soft and flavorful on the inside.
- Make-Ahead Tip: This cornbread dressing can be assembled in advance, covered with plastic wrap and chilled overnight in the fridge. Remove the pan from the refrigerator and let stand on the counter for 15-20 minutes to bring it to room temperature before baking.
Nutrition
Serving: 1serving | Calories: 585kcal | Carbohydrates: 77g | Protein: 12g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1388mg | Potassium: 269mg | Fiber: 4g | Sugar: 25g | Vitamin A: 542IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!
I made this last year and it was so..so….good. I used fresh ingredients like fresh herbs (poultry and sage) and bakery bread. I am making it again this year 2023.
I’m so happy to hear it, thank you!
I have been making cornbread dressing ever since I moved South and finally tasted it…living up north people don’t usually use cornbread and always put it in the bird…but I have never put cream of chicken soup in mine. Can this be substituted with xtra broth?
I recommend making this recipe just as written. If you try making that adaptation, let us know how it goes.
Use the can of soup. Using broth instead causes it to be too runny. My mother and her mother before her made this type of dressing recipe (without measurements 😉) for years. My mother’s dressing was inconsistent year after year (dry to too running- I blame the lack of measurements). After her passing, I took on this tradition. In 2022, I found this recipe (I needed measurements for ingredients), and it has been a total GAME-CHANGER. Legit tastes just like my families recipe and brings back so many memories.
I’m so happy you’re enjoying this recipe, thanks!
If you have leftover dressing form it into the crust of a pie pan and make a turkey pot pie. We love the leftovers for that reason.
I haven’t tried it yet, but its very similar to the way I make mine. I can’t wait to try it.
I hope you enjoy it!
This dressing was so delicious. Everyone loved it. Plan to make this every Thanksgiving.
I’m so happy you loved it, thanks!
Melissa, this dressing is fabulous! I just took the pan out of the oven and it is perfect! Thank you for sharing. 🙂
I’m so happy you love it, thanks Jan!
Hi, could you substitute stale white bread for the French bread?
Yes, you can!
Just made your dressing and it was great! I subbed the Italian/French bread for bread crumbs I already had but it was still delicious! Moist and flavorful! Thank you! I can now make cornbread dressing!!!
I’m so pleased you loved it, thank you!
Melissa, I’ve been looking for great cornbread dressing, and I found it. Made your cornbread dressing recipe and it was absolutely delicious. Best cornbread dressing I’ve ever tasted. The stores were all out of poultry seasoning, so I didn’t add it, but was still the best. I think adding the Italian bread, the cream of chicken soup and chicken broth it gave it that kick!! My daughter thought adding the all of the chicken broth would make too moist, We added all but maybe 3/4 cup, but it was still perfect. Not at all dry, just perfect. This will be my go to recipe. Thank you so much for sharing!!!
Hi Karen, I’m so happy you loved this recipe, thank you!
Hello Melissa!
I just tried your recipe and so far, so good! Thanks for sharing and Happy Thanksgiving!
Thanks Stephanie, same to you and yours!
First time making dressing and it turned out great.
I used this recipe today and it was fabulous. I used cornbread mix and it was a little bit sweet. I plan on using white. cornbread next time. Highly recommended.
Thanks so much!
I am 66 years old and I just cooked my first turkey and dressing. This dressing was so moist and so delicious. I will definitely be using this recipe again. Thanks!
Thanks so much!
This was really good and very easy…thank you for sharing and hope you are staying safe 🙂
Thanks so much and the same to you and yours!
This is the recipe that I grew up with but I had lost it. I remembered all but two things – the poultry seasoning and how long to cook it. So thanks for the info.
Thanks so much!
I love boiled eggs in dressing, would this work for the recipe?
Wanted to make for this Thanksgiving 🦃
Absolutely! You can add cooked giblets or sausage also, whatever you like.
Wondering if I can use Pepperidge Farm Herb Seasoning Stuffing in place of the Italian bread? I can’t find cream of chicken soup with herbs. Thanks for your help!
Yes, you could adapt, sure. Regular cream of chicken will do fine, no worries.
Hello, this recipe sounds delicious! I have been trying to find the perfect dressing recipe mix with bread and cornbread 😃 Just wanted to confirm that I can prepare this dressing the night before, but bake it Thanksgiving day?
Hi Christina, you certainly can. That’s exactly what I do every year. Allow 20-30 minutes on the counter to warm a bit, or lengthen the baking time about 5-10 minutes.
Christina, if your prepare the night before will it be too dry when you cook next day?
It’s no problem to assemble this in advance then bake just before serving. I do it every Thanksgiving.
Doesn’t ANYODY stuff their turkey with their dressing/stuffing any-more?
Hi Ron, we typically enjoy our dressing on the side but, I’m certain many people still do. Keep in mind, when stuffing a turkey, it requires extra attention and longer baking time.
I definitely do stuff my bird and prepare a different “stuffing”. However, this year I’m only making a chicken and thought I’d try my hand at the pan dressing again. Love them both for very different reasons. This looks like a good dressing. I’m excited.
Enjoy!
Can this be prepared in advance and frozen; and if so, can it be frozen cooked or uncooked? Cooking directions with answer please
It can be frozen. Bake, cool completely then freeze. Thaw in fridge overnight and reheat in 325°F oven loosely covered with foil until heated through.