Go Back

Southern Cornbread Dressing

A traditional Southern accompaniment, this moist and savory cornbread dressing is a hallmark of holiday gatherings. Rich with the flavors of butter, poultry broth, and aromatic vegetables, it delivers comfort in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
  

  • 2 stalks celery finely chopped
  • 3 slices soft sandwich bread or 3 buttermilk biscuits
  • 1 teaspoon rubbed sage optional
  • 6 cups chicken stock or broth
  • 1/2 cup butter sliced into pats
  • 1 teaspoon ground black pepper
  • 4 cups cream of chicken soup
  • 1 teaspoon kosher salt
  • 1 full recipe Southern Buttermilk Cornbread
  • 3 large eggs at room temperature
  • 1 medium onion diced

Instructions
 

  • Preheat the oven to 350º F.
  • In a large mixing bowl, crumble the cornbread and the biscuits or bread slices until they form a coarse mixture.
  • Add the salt, pepper, sage (if using), eggs, chopped onion, diced celery, sliced butter, cream of chicken soup, and chicken stock. Stir thoroughly until all components are evenly combined and the mixture is uniform in texture.
  • Distribute the mixture evenly between two 9×13-inch baking dishes.
  • Place in the preheated oven and bake for approximately 30 to 45 minutes, or until the top is lightly browned. To verify doneness, gently shake the pan—if the center jiggles, return to the oven until set.

Notes

Each 9×13 pan yields 12 servings. To prepare only half the amount, reduce all ingredients proportionally or freeze the extra unbaked portion in a separate pan.
Variations:
For Southern Chicken and Dressing, incorporate 2 cups of cooked, shredded chicken into the mix before baking.
For a Turkey variation, mix in 2 cups of shredded, cooked turkey.
To make gluten-free, substitute gluten-free ingredients in both the cornbread and the added bread.
Storage:
Refrigerate leftovers for up to 7 days, wrapped in plastic wrap.
Unbaked dressing can be assembled ahead and stored in the fridge for 2 days or frozen for up to 3 months.
Baked dressing should be cooled completely before freezing. Thaw in the refrigerator before reheating.