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.
My Latest Videos
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.
MORE DELICIOUS RECIPES
Tried This Recipe?
Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
📖 Recipe
Southern Cornbread Dressing
Ingredients
- 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 ½ teaspoons salt If using salted butter adjust salt as needed.
- ½ cup milk
- 2 teaspoon pepper
- 8 leaves fresh sage finely chopped
- ½ teaspoon fresh rosemary finely chopped
- 1 ¼ teaspoons fresh thyme finely chopped
- 3 large eggs
Instructions
- 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.
- 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.
- 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. Now add in the minced garlic and cook for 30 seconds. Remove from the heat.
- Add the chicken, sautéed veggies, chicken stock, milk and all of the seasonings to the bowl with the crumbled cornbread. Mix well. Preheat the oven to 350°F.
- In a small bowl whisk the eggs then pour into the cornbread mixture. Mix well. Make sure all of the eggs are fully incorporated.
- Pour into a lightly greased 9x13 pan and bake uncovered for 35 minutes or until the top is lightly browned and the dressing is just set. Enjoy!
Notes
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.
Sam says
This is a great recipe! My family loved it!
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.