This old-fashioned Southern Cornbread Dressing recipe is the only one you’ll ever need. If there was ever a dish that could make you feel like a big warm southern hug, this is it. Filled with homemade buttery skillet cornbread, chicken, homemade chicken stock, sautéed onions, leeks, celery, and sage, This vintage family recipe has been passed down for generations as far back as I can remember in my family. It’s really good. In our family, no Thanksgiving or Christmas is complete without my Dad making multiple huge pans of this cornbread dressing so we can all have leftovers to take home to eat and freeze for later on.
Why We Love This Easy Cornbread Dressing
- It’s super easy to make
- It can be made ahead of time to save oven space on Thanksgiving or Christmas day
- It’s full of chicken pieces in every bite
- It’s a no-fail Thanksgiving side dish anyone can make
- It uses buttery homemade Southern cornbread
- It uses homemade chicken broth for even more flavor
- It has lots of sage and fall herb flavors
- It’s easily customizable
What’s the Consistency of a Good Southern Cornbread Dressing?
The consistency of Southern Cornbread Dressing is somewhere between a spoon bread and bread pudding. It’s firm enough to stand up on its own when cut or spooned from the dish, but it should always be perfectly moist on the inside with a golden brown crispy top. And it should never be dry. This combination of a tender, smooth interior and crispy buttery top provide the perfect textural combination. Plus, it’s perfect to sop up homemade giblet gravy and mashed potatoes. If you end up with a cornbread dressing that’s too wet (or even gummy), or even too dry see the tips + tricks below to help salvage it.
A Slightly Updated Cornbread Dressing Recipe
The original cornbread dressing recipe I grew up with was usually made with canned chicken stock, slices of stale or toasted white bread, and no leeks at all. I made the following substitutions and additions to this original recipe as outlined below:
- I used homemade chicken stock instead of storebought. I pressure cook at least one stock or broth weekly to be used in various recipes. So, using homemade stock was a no-brainer for me. It’s healthier and I can control the amount of sodium and the flavors that I want to be more or less prominent. Definitely use storebought if that works best for you (and your schedule) because it tastes great.
- I used plain bread crumbs instead of slices of stale bread. Using the bread crumbs allows me to get a consistent measurement so that it can easily be replicated in any kitchen without any guesswork. The original recipe which calls for “4 to 6 slices dried or toasted bread”). Using bread crumbs saves you the step of having to dry out the bread in advance or having to toast it. Just use whatever you have on hand and is most convenient for you.
- I used a fine Himalayan pink salt instead of table salt or kosher salt. I cook with all kinds of different salt, but don’t cook with the iodized Morton’s table salt that I grew up with because Kosher salt has a better feel making it easier to season foods. That said, Morton’s iodized salt is what’s used in the original recipe (and it calls for using 2 teaspoons). Use what you have and what you’re used to. *See the recipe notes for substitutions
- I added a small amount of diced leeks. I love the subtle onion flavor of leeks and also happened to have part of one in my fridge. Feel free to omit them.
- I added 1 1/2 teaspoons of rubbed sage in addition to the 1 teaspoon of Poultry Seasoning called for in the original recipe. It’s important to taste everything along the way to ensure the flavor is just how you want it. You may find yourself wanting to add a little more or less of the rubbed sage and/or Poultry Seasoning. Just taste as you go. And if you want to want to use fresh sage and herbs, I’ve provided that information in the recipe as well.
Homemade Cornbread Dressing Ingredients
This is the best cornbread dressing recipe to make this holiday season. It uses the most basic ingredients but makes a really stunning and tasty Thanksgiving or Christmas side dish. Plus, everyone loves it!
- chicken
- homemade chicken stock, or storebought
- Southern Skillet Cornbread
- bread crumbs or dried bred slices
- butter
- yellow onion
- celery
- leeks (white and light green part only)
- McCormick’s Poultry seasoning
- rubbed sage
- salt
- black pepper
- eggs
How to Make the Best Southern Cornbread Dressing
Get ahead of your holiday cooking and baking schedule, by preparing this cornbread dressing in advance of the holiday. You can either bake it, freeze it, and reheat it on the day, or assemble it (without baking it), cover it and freeze it a week or even a month in advance. Thaw in the refrigerator overnight and bake it the morning of Thanksgiving or Christmas.
- Preheat the oven and prep the casserole dish. Turn on the oven to 350°F/°176C and butter a 9×13 inch casserole dish and set aside.
- Combine the dry ingredients. In a mixing bowl add the crumbled cornbread, bread crumbs (or crumbled stale bread), and 1 1/2 teaspoons of salt, and mix everything to combine. Add the cooked diced chicken, combine and set aside.
- Sauté the vegetables. In a skillet, melt 1/3 cup butter and add the diced onions, celery, and leeks (if using), 1 teaspoon salt, poultry seasoning, sage, and black pepper. Sauté the vegetables for 7 or 8 minutes, or until translucent and soft, and remove from heat.
- Make the dressing. Add the sautéed vegetables to the cornbread mixture and stir to combine being sure to get all of the butter from the skillet into the mixing bowl using a rubber spatula. Stir in about 3/4 of the amount of the chicken stock and combine well. Taste the mixture and check for consistency. Adjust the seasonings if needed, then add the eggs and stir to combine. If the mixture is still too dry, add in the last of the stock a little at a time until the mixture is “jiggly” and wet (like the consistency of a mud pie from when you were a kid).
- Finish and bake. Pour the dressing into the prepared casserole dish and smooth it out. Dot the top of the dressing with about 2 tablespoons (30g) of butter. Feel free to add fresh buttered sage leaves to the top for decoration if you want. Bake for 45 minutes to 1 hour, or until the top is golden brown and the middle is set, but is still soft to the touch, Enjoy!
Best Cornbread Dressing recipe step-by-step photos
Add-Ins for Southern Cornbread Dressing
In our family, we include a whole deboned, diced chicken, but I also like to substitute ingredients like oysters and sausage or shrimp and crawfish tails. Feel free to use the base dressing recipe as the foundation for the dressing and switch it up by substituting or adding any of the following ingredients:
- sliced cooked andouille sausage + sautéed bells pepper (red or green)
- crawfish tails + fresh sautéed corn off the cobb
- sautéed corn + chives
- cooked pork breakfast sausage + sage (fresh or dried rubbed sage)
- chopped hardboiled eggs
- sautéed shrimp, diced bell peppers + andouille sausage
- sautéed shrimp, corn + diced jalapeños
- sautéed shrimp, boiled or steamed crab + the “Holy Trinity” (equal parts sautéed diced onion, bell peppers, celery)
- roasted chopped chestnuts
- roast or boiled deboned turkey
What to Do With Leftover Southern Cornbread Dressing?
If you only make one casserole dish of this dressing you probably won’t have any leftovers. But if you’re like our family and make extra so you can be sure to have plenty to eat over the holiday weekend then here are a few tasty ways to enjoy it or transform it.
- make Savory Cornbread Dressing Cakes w/fried eggs and spring greens
- make Thanksgiving Summer Rolls
- portion, wrap, and freeze it to eat later (Update: I made this in September, froze it, and pulled it out in February of the new year and it was just as delicious as the day I made it.)
Looking for More Delicious Holiday Sides and Desserts to Make?
If you love the holidays as much as we do, it’s never too early to start thinking about what you’re going to serve or bring to the potluck this year. Whether it’s an Italian-inspired meal, or more traditional fare — above are a few of our favorite crowd-pleasing dishes that are perfect for any celebration.
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- Maggie’s Famous Turkey and Rice Soup
- Classic Lasagna Bolognese (authentic Italian recipe)
- Baked Ziti with Ragù (from Scratch)
- Easy Creamy Mushy Peas Recipe
- Bakery Style Pumpkin Spice Pumpkin Bread (w/Toasted Walnuts)
- Black Sesame Triple Coconut Cream Pie
- All-Natural Kabocha Pumpkin Pie Tart w/Pecan Crunch (no canned pumpkin)
- Pumpkin Cheesecake w/Chestnut Graham Cracker Layer
- Granny’s Perfect Pumpkin Bread w/Toasted Pumpkin Seeds (a Vintage Recipe)
- White Chocolate Caramel Cheesecake w/Oreo CookieCrust
- Apple Rum Cake with Pecan Crunch
- The Very Best Southern Pecan Pie
- Sweet Cherry Crumb-Crunch Pie w/Scratch Made Cherry Pie Filling + Streusel Topping
- Simple and Delicious Mascarpone Apple Torte
Cornbread Dressing Recipe tips & FAQ’s
- Why use a scale versus measuring cups? For best results when baking, use a scale as opposed to measuring cups which yields a more consistent end product and it makes it quicker to pull together because you can measure straight into the mixing bowl.
- Do I cover cornbread dressing with foil while it bakes? No, do not cover the cornbread dressing with foil as it bakes. This will keep the top from forming a nice golden, crispy top that adds both texture and additional flavor to the final cornbread dressing recipe. If however, you’re reheating dressing leftovers the next day, cover it with foil while it reheats to help it retain its moisture.
- Can I make cornbread dressing ahead of time and freeze it? Yes, you can make cornbread dressing ahead of time. Wrap and freeze the prepared and unbaked dressing and thaw it in the refrigerator overnight the day before you want to bake it. Remove the wrapping and let sit at room temperature for 30-45 minutes prior to baking.
- What’s the best way to store cornbread dressing? Store any leftover cooled dressing wrapped or sealed in an airtight container in the fridge. Eat it within 2 to 3 days. Alternatively, you may store it wrapped tightly in a sealed container in the freezer for up to 2 months. Just thaw in the fridge overnight, cover with aluminum foil and reheat in the oven or in a skillet with a lid on it for the first several minutes.
- What if my cornbread dressing is gummy or too moist after it finishes baking? If for any reason you end up adding too much liquid or your cornbread dressing is gummy, just spoon it out onto a parchment-lined sheet pan and bake it uncovered in a preheated 350°F/176°C oven until it’s golden brown and has dried out to your liking.
- What if my cornbread dressing is too dry? If your dressing is too dry, perhaps do one of two things: turn it into an actual cornbread bread pudding by making a custard base as you would with a savory bread pudding and baking it again. Or, smother it in turkey or chicken gravy and eat it with a side of buttery mashed potatoes to help mask the dryness. Or, crumble it and toast it in the oven till golden brown and crispy and use it as a salad topper or add it to the top of a gratin casserole.
- Where does cornbread dressing originate from? When we Southerners think about the delicious cornbread dressing that we grew up eating for generations, there is typically a gap in the history of how this dish actually originated. We tend to think of it as “our family recipe”. But, it actually originates because of Native American Indians and Western and Northern African slaves (and enslaved African Americans). See more about this below after the step-by-step recipe photos at the end of the post.
Let’s get started!
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The Very Best Southern Cornbread Dressing
- Total Time: 1 hour 5 minutes
- Yield: 8 to 12 1x
Description
Nothing says it’s the Holidays (or a special occasion) like the smells wafting from the kitchen when there’s a Southern Cornbread Dressing baking in the oven! This recipe has been passed down in our family for generations. And in the South, like so many other places in the world, these are usually the best of the best because they have lasted and withstood the test of time. Welcome to our holiday table♡!
Ingredients
- one 3 to 4-pound whole chicken, boiled or baked, deboned and meat diced
- half of 1 recipe of Southern Skillet Cornbread (24 ounces) made the day before and dried out (665g)
- 1 cup plain bread crumbs (or 5 slices stale or toasted white bread crumbled) (140g)
- 1/3 cup unsalted butter (75g)
- 1 cup yellow onion, diced (150g)
- 1 scant cup diced celery, about 2 stalks (100g)
- 3 tablespoons leeks (white and light green part only) (optional) (45g)
- 1 teaspoon McCormick’s Poultry seasoning, or more to taste (2g)
- 1 1/2 teaspoons rubbed sage, or more to taste (2g)
- 2 1/2 teaspoons salt, or more or less to taste (sub Kosher salt) (16g)
- 1 teaspoon freshly ground black pepper, or to taste (sub pre-ground black pepper) *see note below
- 2 large eggs, beaten (100g)
- 2 tablespoons unsalted butter, diced (to dot the top of dressing prior to baking) (30g)
- 3 to 4 3/4 cups homemade chicken stock, or storebought (710ml to 1.1L)
Instructions
- Preheat the oven and prep the casserole dish. Turn on the oven to 350°F/°176C and butter a 9×13 inch casserole dish and set aside.
- Combine the dry ingredients. Crumble the cornbread and add it to a large mixing bowl and add the bread crumbs (or crumbled stale bread), and 1 1/2 teaspoons of salt, and mix everything to combine. Add the cooked diced chicken, combine, and set aside.
- Sauté the vegetables. In a skillet, melt 1/3 cup butter and add the diced onions, celery, and leeks (if using), 1 teaspoon salt, poultry seasoning, sage, and black pepper. Sauté the vegetables for 7 or 8 minutes, or until translucent and soft, and remove from heat.
- Make the dressing. Add the sautéed vegetables to the cornbread mixture and stir to combine being sure to get all of the butter from the skillet into the mixing bowl using a rubber spatula. Stir in about 3/4 of the amount of the chicken stock and combine well. Taste the mixture and check for consistency. Adjust the seasonings if needed, then add the eggs and stir to combine. If the mixture is still too dry, add in the last of the stock a little at a time until the mixture is “jiggly” and wet (like the consistency of a mud pie from when you were a kid).
- Finish and bake. Pour the dressing into the prepared casserole dish and smooth it out. Dot the top of the dressing with about 2 tablespoons (30g) of butter. Feel free to add fresh buttered sage leaves to the top for decoration if you want. Bake for 45 minutes to 1 hour, or until the top is golden brown and the middle is set, but is still soft to the touch, Enjoy!
Notes
- You will only need half of the amount of cornbread from one recipe of skillet cornbread, so you may scale down the skillet cornbread recipe by half or go ahead and make the full skillet cornbread recipe and eat half of it or freeze half to make another dressing at a later date.
- The amount of cooked diced and shredded chicken used in this recipe was 1 pound (464g), but adding up to 2 pounds is ok too for a meatier cornbread dressing.
- If you don’t have McCormick’s Poultry Seasoning, you can either make your own poultry spice blend using a mixture of the same dried spices (thyme, sage, rosemary, marjoram, black pepper, and nutmeg) or just replace it with the same amount of sage and an extra pinch or two of thyme and/or rosemary.
- If you use a pepper mill instead of pre-ground black pepper, note that I used 45 turns on my pepper mill (set on the finest grind option). Feel free to add more or less as you prefer. *The original recipe calls for 1 teaspoon of pre-ground black pepper.
- If using fresh sage instead of dried rubbed sage, use approximately 1 tablespoon of fresh sage for every 1 teaspoon of rubbed sage called for in the recipe.
- I used just shy of 5 cups of chicken stock, but you may use less if you use bread slices in place of fine bread crumbs. Just add a little at a time, until you have the desired consistency.
- If you don’t have plain bread crumbs, you may substitute 5 slices of inexpensive store-brand white sandwich bread that have been dried out for several days and/or toasted to achieve a stale bread consistency that crumbles easily. As a last resort, you may substitute Japanese Panko breadcrumbs.
- 1 scant cup of diced celery is equal to about 2 stalks. However, you may want to use any amount from as little as 1/4 cup to 1 or more cups. The same goes for the diced onion.
- If you use salted butter, reduce the overall amount of salt called for in the recipe.
- If you use kosher salt (like Diamond Crystal), you may need to increase the salt called for by 1/2 teaspoon, or more to taste.
- Replace the chicken with turkey. We typically use chicken because it’s tasty and easily prepared ahead of time. Depending on where you live, you can find packages of turkey breast, legs, and other parts to replace the chicken if you prefer.
- Substitute white onion for yellow onion if that’s what you have, our family has just always used yellow onions because it’s what the recipe calls for.
- If you’re using a slightly smaller casserole dish with deeper sides than the typical 9×13″ pan (like I did), you will need to bake the dressing for about 15 minutes longer, or until the middle is set and nicely golden brown.
- If you want a chunkier cornbread dressing, you can do any of the following: cut the vegetables into a larger dice, leave a few chunks of cornbread not finely crumbled, and use chunks of stale or toasted white bread instead of bread crumbs.a
- Make ahead and refrigerate or freeze the dressing and/or various components that make up the cornbread dressing. Up to a week or two, you may prepare the entire unbaked dressing, cover and freeze it. Unthaw it in the refrigerator overnight and remove from the fridge 30min to 45 minutes before baking. Or, if you prefer to do everything over the last few days leading up to the Holiday, use the below as a frame of reference and do what works best for you.
- 2 days before: Boil the chicken and chill it along with the cooking water. Store in the refrigerator.
- 1 day before: Make the cornbread, wrap and store it on the counter overnight.
- 1 day before: Debone the cold chicken (reserving the bones and skin for homemade broth), chop and shred the meat, and store in the fridge (or freeze it in an airtight container and thaw before adding to the cornbread dressing).
- 1 day before: Make the chicken stock using the reserved chicken cooking water, discarded bones, etc. along with onions, carrots, and celery, cool and store in the fridge overnight.
- On the day: The only thing left to do is sauté the butter, onions, celery, and herbs and add to the rest of the ingredients, stir, adjust the seasoning, and bake. Technically, you could sauté the veggies and herbs the day before as well.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dishes
- Method: Oven Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
A Historical Perspective on the Origins of Southern Cornbread Dressing
The Native American people cultivated corn, thrived on it, and taught the immigrants how to grow it and cook with it. This included how to make a basic cornbread from cornmeal, water, and salt. Corn was at the center of their harmonious diet as was this version of cornbread. But way before the immigrants (the Spanish or the Pilgrims) arrived in America, Colombus landed in 1492, and what commenced afterward was the beginning of global trading of resources and ingredients from the Americas to pre-Colonial Africa that hadn’t existed before. This is when maize (corn) was introduced to the continent of Africa for the first time and it became a major part of their agriculture. No one knows for certain whether it was in Western Africa or Northern Africa where a dish called Kush (or cush) originates from, but this dish with its Islamic roots is thought to be what started it all.
In America, Kush was a dish often made by Slaves for sustenance and to help stretch out meager ingredients they’d been rationed. And in most instances, Kush consisted mainly of a little pork, or pork fat, cornmeal (or ground corn), water, and salt, or some combination of these ingredients depending on whatever they had on hand. Even though Kush isn’t the same dish as the Southern cornbread dressing we eat today, the roots of the dish are undeniable. Most of the southern food that I grew up eating and cooking (and was passed down for generations in my family) like fried okra, macaroni and cheese, black-eyed peas, BBQ, grits, etc. has its roots in Slavery. Much of Southern cooking including its ingredients and techniques can be directly attributed to various countries in Africa and to the enslaved peoples who were brought to the American South to work the plantations or those born into slavery. These Africans and African American Slaves helped create a food culture that greatly impacted and influenced Southern cuisine. Using their knowledge of ingredients and dishes from their home countries along with the new ingredients and crops they had access to in America, a new Southern cuisine was born. These are the ingredients and dishes that inevitably made it onto the tables of the plantation owners from the kitchens managed and run by Slaves who cooked and prepared everything. And it is only a matter of time before these dishes made their way into mainstream Southern Cuisine.
