CORNBREAD DRESSING

Cornbread dressing is my favorite thing about Thanksgiving!

cornbread dressing The Southern Lady Cooks

We Southerners love cornbread dressing.   I make it from leftover homemade cornbread and biscuits.  You can serve it with chicken, pork or even beef. Cornbread dressing is good for the holidays or just anytime! This is an old-fashioned recipe like my mother used to make and so delicious when served with the gravy recipe here.

Ingredients Needed for Cornbread Dressing:

Cornbread crumbs

Biscuit crumbs (broken up biscuits)

Medium onion, chopped

Celery, chopped

Butter or margarine

Salt and pepper

Chicken broth or 2 cups of turkey broth

Rubbed sage

Campbells Cream of Chicken Soup, undiluted (I think this makes the dressing a bit more moist and most people love it, but it can be left out).

Recipe Notes: 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. You can use any cornbread or biscuit recipe you like. I normally make this dish with our cornbread muffins and our cathead biscuits.

Recipe Reviews: “This is the recipe that my mother-in-law taught me over 50 years ago and I still make it for our family at Thanksgiving. Everyone always asked for seconds so I always make extra.”-Lynda

“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.”-Lorrie

 

You may also want to try our Sausage Biscuit Dressing or our Sausage and Rice Dressing. 

Scroll down for the full recipe.

Cornbread Dressing The Southern Lady Cooks

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

 

 

 
Print Recipe
5 from 55 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 rubbed sage
  • 1 10 3/4 oz. can Campbells Cream of Chicken Soup, undiluted (I think this makes the dressing 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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Don’t forget these other delicious side dishes! 
 
 
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