CORNBREAD DRESSING

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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: 
 
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69 Comments

  1. Pingback: The most popular ways to make southern cornbread dressing

  2. Could you make this ahead? If so how?

    • The Southern Lady says:

      I’ve never made it ahead of time and think it would be best made on the day of your meal. It doesn’t take long to cook and is probably best fresh.

  3. Beginners question- do the corn bread crumbs and biscuit crumbs need to be dried or can you use moist?

    • The Southern Lady says:

      Hi Tanya,

      I just use 1-2 day old biscuits and cornbread. You certainly don’t need to put the crumbs in the oven and dry them out but they shouldn’t be wet. I hope that makes sense. A little moisture won’t hurt anything. Good luck!

  4. what is the best size casserole dish to use for this?

  5. What size casserole pan would I use? 13×9 or 8×8? May seem like a silly question but my mother-in-law passed away recently and I will be doing all the cooking for our small gathering this year. I am trying to plan out everything in advance and hopefully prepare some dishes the night before. I noticed in the comments that some shared they prep the night before and bake on Thanksgiving day. Thank you for all your advice.

    • The Southern Lady says:

      Barbara.. I used a 2 quart dish, but I do think a 9X13 would work. The 9X13 is a 3 quart, so if you plan to make a little extra it will be fine.

  6. I make a similar dressing but learned years ago to put my celery and onions in my slow cooker on low just before I go to bed. In the morning they are nicely cooked and caramalized and the kitchen smells great and I am ready to put my dressing together!

  7. Charlotte S Zima says:

    My grandmother made her dressing with cornbread and biscuits, but as time passed, my aunts, changed theirs to use homemade white bread mixed with cornbread. butter, onion, celery all chopped and broth to mix it all together, we used poultry seasoning, and eggs added last. I then changed mine to make my own bread crumb and homemade cornbread with all the other ingredients. My niece in law is learning my way for her husband, my nephew’s, family.. Really a sweet thing to do to carry on that tradition.5 stars

  8. Looks delicious! What are biscuit crumbs?

  9. This is the best cornbread dressing! The cream of chicken makes it so moist. I swear it doesn’t even need the gravy. I love that it has no eggs, that’s the way it’s supposed to be made.5 stars

  10. So glad this recipe doesn’t have eggs. A real southerner doesn’t put eggs in it. Sounds like my recipe.

  11. Rhonda Gardner says:

    How many servings does this make? Looks a lot like my recipe but a bit simpler which I love! Love your posts!!

  12. Betty Stacy says:

    I make my cornbread dressing similar to this, but I bake it in my cupcake pans it is easier to hold & eat after you want to snack later or with a turkey sandwich.

  13. Pingback: Southern Thanksgiving Recipe Collection - Julias Simply Southern

  14. Please do not use the packaged stuffing mix. Cornbread is easy to make.

  15. G K Fletcher says:

    Is the sage, rubbed or ground!

  16. I make this dressing too. I add browned sausage and chopped apples along with a couple of eggs. It is yummy. Thank you for all of your great recipes.

  17. How many packages of cornbread does it take for 4 cups and how many biscuits for 3,cups?

  18. I made this dressing for Thanksgiving. I followed the recipe exactly but grated the cornbread and bread – and grated some homemade hushpuppies in to make up the 4 cups of cornbread crumbs. It was OUSTANDING! Thanks for this recipe! 🙂5 stars

  19. Peggy anderon says:

    I make my dressing similar, using 3-4Raw eggs and enough broth yo make up a little thicker than cornbread mixture bd use poultry seasoning

  20. I think cornbread is the only kind there is! Love it!

  21. This is the kind of dressing my family has made for over fifty years but we also cut up one med onion, five stalks of celery cut into small sizes and we add one bell pepper cut in small pieces it gives it a wonderful taste all cooked together. When you take it out of the oven the smell fills the whole kitchen and gives you a feeling of warmth and family gatherings of the past.5 stars

  22. This is the same recipe that I use for my dressing. I also add about I/2 can of Cream of Chicken Soup. I use the other half to help thicken my giblet gravy.5 stars

  23. Just like our family recipes. I can remember some using raw eggs to bind and some do not. What is your thinking on this? I used to but now do not. Doesn’t it kind of make it somewhat cake like?5 stars

    • The Southern Lady says:

      Yes, I think you are correct, Juanita. I used to add eggs, too, but don’t anymore.

      • I’m so glad you don’t use eggs, I hate eggs and that’s why I have never made a cornbread dressing before so when I saw your recipe with no eggs I got so happy. I will be making this for sure. Thank you for sharing! 🙂5 stars

      • Ok, Southern Lady, I have alwayz used egg in dressing, but I’m gonna trust you– make a trial recipe (no egg), see how to do the Thanksgiving dressing.

  24. I grew up with cornbread stuffin but it always had sausage and or bacon in it!

  25. So happy to find this recipe. Very close to my mother’s recipe. Love your website.5 stars

  26. My sister makes delicious dressing—very similar to your recipe except for additional eggs. Another secret she has—-make dressing and sit in refrigerator overnight to let favors marry and cook the next day.

    • I think this might be a good idea! PLUS, it leaves alittle more time to handle the other dishes later. Love it, thanks.

  27. Kinda like the one that I use but I use poultry seasoning

  28. I like mine made the same way as some of the others by sautéing my vegetables first in about 2tble spoons of butter and a little poultry seasoning.

  29. Martha Rollings says:

    I use cream of Celery,instead of chpd. celery,and I also use the Cream of Chicken,and cook a chicken,for my broth.Ao many ways to experiment with this dish

  30. Kathy Costello says:

    I use poultry seasoning instead of the sage, it’s too strong for my taste. I also add cream of chicken soup.

  31. Yummy, looks great!

  32. Patty Kasiewicz says:

    Gonna make this today. I have no doubt it will turn out really good. I have never had anything to say about your recipes except that Mmmmm , they is good. Thanks for sharing.5 stars

    • Patty Kasiewicz says:

      Well, we made this and it turned out terrific. We baked it at 365 for 35 minutes and we added some shredded chicken. It was so dog gone good. thanks again.5 stars

  33. Cora Lea Gaither says:

    Sounds great. Grew up in Kentucky and my poor mother had to make three kinds of dressing every year, the dressing you make for most of us, one without sage for my cousin and with oysters for my dad. Can’t wait to sit down and have turkey, dressings and all the trimmings. Thank you so much for sharing all your wonderful recipes with us throughout the year. Happy Thanksgiving to you and yours.5 stars

  34. Judy Robinson says:

    I always use a can of cream of mushroom soup too..doesn’t add any flavor,but great for moistness.

    • I think this might be a good idea! PLUS, it leaves alittle more time to handle the other dishes later. Love it, thanks.

  35. This sounds close to mine but I add a small can of water chestnuts (chopped fine) and a handfull of pecans pieces. The family loves it.

  36. Peggy anderson says:

    Like what I make but I use poultry seasoning instead of sage, no soup

  37. My mother made dressing very similar to this. Before baking she would often push large chunks of boiled or baked chicken breasts into the dressing until they were completely covered.

  38. wat can u use if u dnt have biscuit crumbs?

  39. My mom has made this dressing for 20 years… she uses a can of cream o chicken AND a can of cream o celery… basically to a 13×9 pan of cornbread and shredded chicken……..sooo good.5 stars

  40. This is exactly the way I have been making my cornbread dressing for years, I only leave out the celery as celery does not like me…LOL. Plus I sprinkle the top with Paprika and Parsley before baking, it gives it a nice color.5 stars

  41. Our family cooks always add an egg to the giblet gravy, either a finely chopped boiled egg or or a raw egg slightly beaten and dropped into the boiling gravy. Makes a richer gravy.

  42. I am new to your blog. All your recipes look wonderful! Can’t wait to try some.

  43. If you click on the post and look at the bottom of the post, it should show where you can share on twitter, e-mail, etc.

  44. You are making my mouth water…looking do forward to dressing!!

  45. Sissy Manley says:

    Your dressing sounds yummy! It’s almost like the kind I make except I have never thought to put butter in mine! I bet that really adds a great flavor and I’m gonna try it this year. We like spice in our house so I always add a can of chopped green chilies and a few slices of diced pickled jalepeno to my dressing.

  46. runbikeride says:

    This is so good!!!!!!!!!!!!!!!!!!!!!

    Love you Mom!

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