Authentic Southern Cornbread Dressing from Dixie

Recipe by Queen B
READY IN: 1hr 45mins
SERVES: 12-14


  • 5 -6
    cups of cooked unsweetened cornbread, equal to 1 9 x 11 pan
  • 1 12
    bunches green onions, finely chopped
  • 1
    yellow onion, finely chopped
  • 6
    stalks celery, finely chopped
  • 1
    (8 ounce) can cream of chicken soup (I know, but it works)
  • 1
    lb cooked sausage, pulsed to fine crumbles in food processor (not sage)
  • 8 -10
    leaves finely minced fresh sage
  • 7 -8
    cups chicken broth, homemade is even better
  • 2
    cups shredded chicken meat (optional)


  • Crumble cornbread into large bowl. Do not use cornbread mix (such as Jiffy) because it has sugar. Some mixes do not have sugar and those are fine.
  • Put onions and celery into microwave-safe dish with 1/2 cup Chicken broth. Cook vegetables until softened - approx.6-8 minutes.
  • Pour vegetables into cornbread bowl. Add sausage, sage and chicken,if using. Sometimes it's easiest to use your hands and mix, making sure all the ingredients mix together.
  • Stir in cream of chicken soup. Slowly adding broth as you stir.
  • The cornbread will beging to soak up the broth, so let it rest a bit in between adding all the broth. The final consisitency should be very soupy.
  • Add salt and fresh ground pepper to taste.
  • Refrigerate overnight if you have time - the flavors will meld and create a tastier dressing. Add more broth as needed if it has thickened. It still needs to be soupy or it will be too dry once it is cooked.
  • Pour into lightly greased 9 x 12 baking dish. I usually have enough to fill another 9 x 9 baking dish, as well. Bake at 375*, covered, removing foil last 10 minutes so it is golden brown on top - usually 45 minute - 1 hour. You want it to be very moist even after it is baked so do not overcook.
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