Southern Cornbread Dressing

No Thanksgiving dinner is complete without Southern Cornbread Dressing. This classic dish is what I look forward the most to every year. Growing up, my grandmother made the BEST cornbread dressing. It seemed that every year she would complain that she either put too much sage in it or not enough. I always thought it was delicious, even if she felt that she had put too much sage in it.

I actually prefer a lot of sage in my dressing. My grandmother’s dressing is without a doubt what I always think of when I think of Thanksgiving dinner. My cornbread dressing recipe was created with her recipe in mind. I like to think she would be happy with the amount of sage that I use in it.

The key to good cornbread dressing is the ratio of liquid to cornbread. The dressing should be moist, not wet. Nor should it be dry. If you overbake your cornbread, you will need to add more liquid. After making it a few times, the ratio gets easier to eye.

There is no canned cream of chicken in this recipe, just delicious chicken stock. A good quality chicken stock, preferably homemade, will bring the best flavor. If you do not have any chicken stock, you can use the liquid from the pot that you boil your chicken in. If you have been following my blog for any length of time you are probably not surprised that I recommend using chicken stock. I use chicken stock whenever I can to add flavor to dishes.

How to Make Southern Cornbread Dressing

• Start by adding the chicken to a large pot of water, bring to a boil, continue boiling until the chicken is cooked through. Once the chicken is done remove it from the water (save the water if not using chicken stock) set it aside to cool. Then shred or cut into small pieces.

• While the chicken is cooking make the cornbread.

• Dice and sauté the onions and celery until tender.

• Once the cornbread is done, allow to cool for 10- 15 minutes then crumble and place in a large bowl. Some pieces can be left a little larger.

• Add in the chicken, sautéed veggies, chicken stock and all of the seasonings. Mix well.

• Now mix in the eggs until fully incorporated.

• Pour into a lightly greased pan, place the butter on top of the dressing and bake uncovered for 35 minutes or until the top is lightly browned and the dressing is just set.

Making Southern Cornbread Dressing in Advance

Cornbread dressing can be made up to 3 days in advance. To do so just follow the recipe until it is time to bake. Instead, allow the dressing to cool completely before wrapping with plastic wrap and refrigerate until ready to bake. If baking straight from the refrigerator you may need to bake the dressing longer. Just look for it to be set and lightly browned. If baking from room temperature, bake for 35 minutes.

You can also bake the dressing and keep it in the refrigerator for up to 4 days. To reheat, cover with foil and bake for 20 minutes.

Freezing Southern Cornbread Dressing

Do not throw away those leftovers, if there are any. Dressing freezes amazingly well. You can freeze it in freezer bags or airtight containers.

Thaw in the refrigerator and reheat. I love freezing leftover dressing for quick lunches or sides for dinner.

MORE DELICIOUS RECIPES

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Quick Dinner Rolls

Green Bean Casserole from Scratch

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Southern Cornbread Dressing

This Classic Southern Cornbread Dressing is a staple at Thanksgiving.  This comforting dish is moist, buttery and full of delicious cornbread, chicken and herbs!  

Author: Sky Pilgreen Cooking Method: Baking, Boiling, Sautéing Categories: Dinner, Side Dishes Recipe Keys: C cornbread dressing D dressing S side dishes

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Prep Time 1 hr Cook Time 35 mins Total Time 1 hr 35 mins Difficulty: Intermediate Cooking Temp: 400  °F Servings: 8

Ingredients

Servings

• 1 pound chicken (white and dark meat)
• 1 pan cornbread (*See recipe notes)
• 1 large onion (small diced)
• 4 stalks celery (small diced)
• 3 cloves garlic (minced)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 cups chicken stock
• 2 ¹⁄₂ teaspoons salt (If using salted butter adjust salt as needed.)
• ¹⁄₂ cup milk
• 2 teaspoon pepper
• 8 leaves fresh sage (finely chopped)
• ¹⁄₂ teaspoon fresh rosemary (finely chopped)
• 1 ¹⁄₄ teaspoons fresh thyme (finely chopped)
• 3 large eggs

Instructions

1. Cook the Chicken

   Place the chicken in a large pot filled with water.  Bring to a boil and cook until the chicken is cooked through. Once the chicken is done remove it from the water (save if not using chicken stock) set it aside to cool. Then shred or cut into small pieces.

2. Make the Cornbread

   While the chicken is cooking make the cornbread.  Once the cornbread is done, let it cool for 10-15 minutes then crumble into small pieces and place in a large bowl.

3. Pre-heat an oven to 400° F

   In a large skillet over medium heat add in the olive oil, once hot add in the butter.  Add the diced onions and celery to the pan and sauté until tender.  About 6 minutes.  Add in the minced garlic and cook for 30 seconds.  Remove from the heat.

4. Add the chicken, sautéed veggies, chicken stock, milk and all of the seasonings to the bowl with the crumbled cornbread.  Mix well.

5. In a small bowl whisk the eggs then pour into the cornbread mixture.  Mix well.  Make sure all of the eggs are fully incorporated.

6. Pour into a lightly greased 12" or 9x13 pan and bake uncovered for 35 minutes or until the top is lightly browned and the dressing is just set.  Enjoy!

Note

Here is my Cornbread recipe:

Buttermilk Cornbread