CORNBREAD DRESSING

This post may contain affiliate links. Please read my disclaimer for more info.
Print Friendly, PDF & Email

Cornbread dressing is my favorite thing about Thanksgiving!

cornbread dressing The Southern Lady Cooks

We Southerners love cornbread dressing.   I make it from leftover cornbread and biscuits that I keep frozen.  You can serve it with chicken, pork or even beef. Cornbread dressing is good for the holidays or just anytime!

Cornbread dressing is an old-fashioned recipe like my mother used to make and delicious served with the gravy recipe here.

4 cups cornbread crumbs

3 cups biscuit crumbs (broken up biscuits)

1 medium onion, chopped

1 cup celery, chopped

1 stick butter or margarine

1 teaspoon each salt and pepper

1 (14 oz ) can chicken broth or 2 cups turkey broth

1 tablespoon sage

1 (10 3/4 oz.) can Campbells Cream of Chicken Soup, undiluted (I think this makes the turkey more moist and most people love it but can be left out).

In a large bowl mix the cornbread and biscuit crumbs, add onion, celery, salt, pepper, sage, and mix well with a spoon.  Melt butter and pour over mixture.   Add broth and soup and continue mixing.  Spray or grease a 2 quart casserole dish.  Add stuffing and bake at 400 degrees for 35 minutes or until brown around the edges.

Note: Some people like to cook the onion and celery in butter before adding to the cornbread mix. I have tried it both ways and don’t see a lot of difference since you are going to bake it anyway. My family never noticed if I did this or not. You can do it whichever way you like.

Cornbread Dressing The Southern Lady Cooks

Since I don’t always cook a turkey and make giblet gravy to go over this stuffing, we like it with the easy brown gravy recipe below and giblet gravy.   I am giving you my recipe for Giblet Gravy, too.

Easy Brown Gravy

2 or 3 (10 1/4 ounce) cans Campbells beef gravy

2 packages Lipton Onion Soup

Whisk together and heat in microwave about five minutes. (This gravy is great over mashed potatoes, dressing and any kind of meat and great if you need a quick gravy) Makes about 4 cups.

Giblet Gravy

Giblets from turkey (heart, gizzard, liver and neck)

4 cups water or chicken broth

1 teaspoon salt

1/2 teaspoon black pepper

Drippings from turkey pan (about a cup)

3/4 cup self-rising flour

Boil giblets in water or broth until cooked.   Remove and chop. I remove the skin from the neck and pull any meat off the bone. Discard neck bone. Put meat and giblets back in water or  broth and add salt and pepper, flour and drippings.  Continue cooking while stirring continuously with wire whisk until thickens.  Serve over stuffing or dressing. Makes about 5 cups. Enjoy!

 
 If you like this recipe, you might also like my recipe for Savory Corn Pudding.
 
Print Recipe
5 from 24 votes

Cornbread Dressing

This Cornbread Dressing is a holiday classic.  perfect for any traditional Thanksgiving. 
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: Cornbread Dressing

Ingredients

  • 4 cups cornbread crumbs
  • 3 cups biscuit crumbs
  • 1 medium onion chopped
  • 1 cup celery chopped
  • 1 stick butter or margarine
  • 1 teaspoon each salt and pepper
  • 1 14 oz can chicken broth or 2 cups turkey broth
  • 1 tablespoon sage
  • 1 10 3/4 oz. can Campbells Cream of Chicken Soup, undiluted (I think this makes the turkey more moist and most people love it but can be left out).

Easy Brown Gravy

  • 2 0 r 3 10 1/4 ounce cans Campbells beef gravy
  • 2 packages Lipton Onion Soup

Giblet Gravy

  • Giblets from turkey heart, gizzard, liver and neck
  • 4 cups water or chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Drippings from turkey pan about a cup
  • 3/4 cup self-rising flour

Instructions

  • In a large bowl mix the cornbread and biscuit crumbs, add onion, celery, salt, pepper, sage, and mix well with a spoon. Melt butter and pour over mixture. Add broth and soup and continue mixing. Spray or grease a 2 quart casserole dish. Add stuffing and bake at 400 degrees for 35 minutes or until brown around the edges.
  • Note: Some people like to cook the onion and celery in butter before adding to the cornbread mix. I have tried it both ways and don’t see a lot of difference since you are going to bake it anyway. My family never noticed if I did this or not. You can do it whichever way you like.

Brown Gravy Instructions

  • Whisk together and heat in microwave about five minutes. (This gravy is great over mashed potatoes, dressing and any kind of meat and great if you need a quick gravy) Makes about 4 cups.

Giblet Gravy Instructions

  • Boil giblets in water or broth until cooked. Remove and chop. I remove the skin from the neck and pull any meat off the bone. Discard neck bone. Put meat and giblets back in water or broth and add salt and pepper, flour and drippings. Continue cooking while stirring continuously with wire whisk until thickens. Serve over stuffing or dressing. Makes about 5 cups.

 
Be sure and PIN cornbread dressing for later: 
 
 Are you reading our digital magazine, Front Porch Life? It’s full of new recipes, country living, great food, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading and relaxing immediately.
 
Don’t forget about our cookbooks and eBooks.
 
Are you on Instagram?
 
Don’t forget these other delicious side dishes! 
 
 
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
 
 
 
 
 
 
 
 
 

Save