No Thanksgiving table is complete without a pan of warm, buttery Southern cornbread dressing. Made with fresh herbs, tender shredded chicken, savory chicken stock, and zero canned soups, this classic cornbread dressing recipe is incredibly rich, moist, and flavorful. It delivers that authentic old fashioned cornbread dressing taste everyone craves during the holidays!
Growing up, my grandmother made the absolute best cornbread dressing every single Thanksgiving. It seemed that every year she would playfully complain that she put either too much sage in it or not enough, but I thought it was perfection every time. My dressing was created with her original recipe in mind, and I love to think she would be happy with the amount of sage I use in mine today.
Table of contents
The secret to achieving the perfect texture, moist without being soggy or dry, comes down to using the right blend of bread and liquid. While my classic Buttermilk Cornbread forms the flavorful base of this dish, adding a couple of cups of stale white bread is my favorite trick for locking in structure. I love cubing up leftovers of my homemade French Bread to let them get stale on the counter overnight. Tossed with rich Homemade Chicken Stock, tender veggies, and fresh herbs, this is an effortless make ahead cornbread dressing that stays on my must-bake list for every holiday feast!
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.
Key Ingredients & Substitutions
- Cornbread & Stale White Bread: A pan of baked Buttermilk Cornbread forms the flavorful base of this dressing. Combining crumbled cornbread with 2 cups of stale white bread (such as my cubed homemade French bread) is the ultimate secret here! White bread absorbs the flavorful stock like a sponge without breaking down, preventing the dressing from getting too mushy or jiggly.
- Shredded Chicken & Stock: Boneless chicken breast and thigh meat adds great texture and flavor. Using a high-quality chicken stock gives you the best flavor here. If you do not have chicken stock, you can substitute with the broth from cooking the chicken.
- Veggies: Diced yellow (or white) onion and diced celery provide that classic savory crunch.
- Fresh Herbs: Fresh sage, rosemary, and thyme bring that unmistakable Thanksgiving aroma. If you only have dried herbs on hand, use about one-third of the amount listed, as dried herbs are much more concentrated than fresh.
- Optional Add-Ins: If you want to make this even more traditional, feel free to fold in 2 or 3 chopped hard-boiled eggs right before baking, which is a classic Southern variation my grandmother loved!
See the recipe card below for the full list of ingredients and exact measurements.
How To Make Southern Cornbread Dressing
This classic holiday side dish comes together in just a few simple steps.
- Crumble the breads: Combine the crumbled buttermilk cornbread and stale white bread together in a large mixing bowl.
- Sauté the aromatics: Cook the diced onions, celery, and garlic in butter and olive oil until soft and tender.
- Mix ingredients and stock: Stir the shredded chicken, sautéed veggies, chicken stock, milk, and herbs into the bread mixture.
- Mix in the eggs: Whisk the eggs in a small bowl, then gently stir them into the mixture until fully incorporated.
- Fill the pan: Pour the dressing into a prepared 9x13 baking dish and dot the top with butter.
- Bake until golden: Bake at 350°F for 1 hour until the center is set and the top is lightly browned.
See the recipe card below for the full recipe.
👉 Sky's Tips
- Taste-test before adding eggs: Give your dressing mixture a quick taste test after stirring in the stock and herbs, but before you whisk in the raw eggs! This lets you safely adjust the salt, pepper, or sage to match your personal preference.
- Eyeball the moisture: Cornbread absorbs liquid differently depending on how dry or stale it is. You want a mixture that looks wet and scoopable, but not swimming in liquid. If the mix looks a little dry before the eggs go in, splash in another ¼ cup of stock.
- Bake uncovered: Keep the pan uncovered while baking! This allows the top to develop a gorgeous, golden-brown crust while keeping the inside perfectly tender.
Make-Ahead, Storage & Freezing
Make-Ahead (Unbaked): Assemble the dressing, but do not bake it. Cover the dish tightly with plastic wrap and store it in the refrigerator for up to 2 days. When you are ready to bake, pull it out of the fridge 30 to 45 minutes ahead of time so it can lose its chill, then bake as directed.
Storing Leftovers: Allow the baked dressing to cool completely. Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheating: Reheat individual portions in the microwave for 1 to 2 minutes, or cover the entire dish with foil and bake at 350°F for 20 to 25 minutes until warmed through.
Freezing: You can freeze this dressing baked or unbaked! Wrap the dish tightly in a double layer of plastic wrap followed by heavy-duty aluminum foil to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
What To Serve With Southern Cornbread Dressing
This classic side dish is the star of any holiday meal! Complete your Thanksgiving menu by pairing it with these crowd-pleasing recipes:
The Main Event: Serve alongside a juicy Roasted Thanksgiving Turkey.
Classic Holiday Sides: Pair with creamy Homemade Macaroni and Cheese, scratch-made Green Bean Casserole, nostalgic Broccoli Rice Casserole, and Mashed Potatoes.
Fixings & Breads: Don't forget a scoop of bright Homemade Cranberry Sauce and warm Yeast Dinner Rolls to sop up extra gravy!
I hope this authentic Southern Cornbread Dressing brings as much joy and nostalgia to your holiday table as it does to mine!
-Sky🩷
If you tried this Southern Cornbread Dressing recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
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📖 Recipe
Southern Cornbread Dressing
Equipment
- 9x13 baking dish
Ingredients
- 1 pound chicken white and dark meat, boiled and shredded
- 1 pan cornbread here's my recipe for buttermilk cornbread
- 2 cups stale white bread cubed
- 1 cup onion small diced
- ¾ cup celery small diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cups chicken stock
- 1 ½ teaspoons salt
- ½ cup milk
- 2 teaspoons pepper
- 8 leaves fresh sage finely chopped
- ½ teaspoon fresh rosemary finely chopped
- 1 ¼ teaspoons fresh thyme finely chopped
- 3 large eggs lightly whisked
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x13 baking dish with nonstick spray or butter.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the diced onions and celery, cooking for 6 to 8 minutes until tender. Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat.
- In a large mixing bowl, combine the crumbled cornbread and stale cubed white bread.
- Add the shredded chicken, sautéed vegetables, chicken stock, milk, salt, pepper, fresh sage, rosemary, and thyme to the bowl with the bread. Stir well until the bread absorbs the liquid. Give the mixture a quick taste test and adjust seasonings if needed.
- Pour the whisked eggs into the cornbread mixture and stir until fully incorporated.
- Pour the mixture into the prepared 9x13 baking dish, spreading it into an even layer. Dot the top with small pieces of butter if desired.
- Bake uncovered at 350°F for 1 hour, or until the top is golden brown and the center is set (no longer jiggly).
- Allow to cool for 10 minutes before serving. Enjoy!
Amanda says
This is exactly what I was looking for. It sounds just like my granny use to make. I think she put boiled eggs in hers. Can't wait to try this for Thanksgiving!
Simply Scratch Made says
My grandmother put boiled eggs in hers as well. I like dressing both ways, with or without the boiled eggs.
Sam says
This is a great recipe! My family loved it!