Cornbread Dressing

"This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use in this recipe. If you prepare the bread ahead of time, you can freeze them until ready to use. I really like this dressing. It is easy to do and has a great flavor. I like to add fresh mushrooms to the mix. Happy Holidays!"
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
Ready In:


  • 2 cups chopped onions
  • 2 cups chopped celery
  • 12 cup butter
  • 4 cups finely crumbled toasted bread (I use homemade)
  • 4 cups finely crumbled cornbread (see recipe I posted for Skillet Cornbread)
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black black pepper
  • 1 tablespoon dried sage
  • 2 teaspoons poultry seasoning
  • turkey broth (from simmering turkey giblets with 3 1/2 cups water for 45 minutes. You can use unused portion to ma)
  • 4 large eggs, beaten


  • Melt butter in a skillet; add the onions and celery and saute until tender.
  • Combine toasted bread and cornbread in a large bowl and mix.
  • Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
  • Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
  • Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

Questions & Replies

  1. About how much broth do most people end up adding (in terms of cups)?
  2. Can I freeze dressing? What do I do after its frozen to reheat it.


  1. Unbelievable! I made a side of this because some of us Southerners just have to have our cornbread stuffing and everyone just raved! It was the best I have ever had! Thanks a keeper! 1
  2. Dh is sending a big sloppy kiss your way, Bev. In twenty years, I've never been able to make the "right" cornbread dressing. Thank you so much for the "right" recipe! This Yankee girl prefers her bread stuffing, but my Southern boy likes his cornbread and his mom can't make it either. He actually put some aside tonight after dinner and plans to take it to my MIL tomorrow morning. Says it'll bring back memories for both of them. Thank you so much for the real thing.
  3. Excellent! And that's high praise from a old retired southern country boy. One of the high lights of Thanksgiving and Christmas at my grandmothers was the dressing and this recipe with a couple of tweaks is the same as hers and my mothers. See my post under tweaks. My wife wouldn't even wait till everything else was done to eat some. lol. Thanks for posting this Bev! On a side note I skipped making this for Thanksgiving as I decided I'd buy dressing from a local restaurant. It wasn't as good and cost 32$ for about half the amount this recipe makes. Lesson learned.
  4. First off I have to tell everyone I dont like cornbread dressing or any stuffing for that matter. I made this recipe cause my boyfriend is a huge cornbread dressing lover. It has nothing to do with taste, it is a texture thing for me, but i had every intention of trying this recipe. Since I dont eat dressing I doubled it not knowing how much it would make. :) haha jokes on me... it made alot. :) The smell putting everythng together was yuummmmyy.. I did enjoy this dressing. The mixture of the cornbread and toast made a difference for me. I really didnt realize how much work went into the recipe. I boiled six turkey legs with celery and onions, pulled the meat and used the broth for the recipe. I did still cook celery and onions as the recipe calls for. It was very flavorful and i will make this again.... and eat it also. :) Thank you for the recipe.
  5. This is just like Mom's! She always used biscuits and cornbread so that's what I used. It was very moist and delicious.


  1. This is a great recipe, but with a few tweaks from my grandmother it's even better. Make your own broth by boiling two chicken leg quarters (skin on) in a large saucepan with 1 tsp black pepper and 2 tsp salt for 1 1/2 hours. Remove chicken skin, debone and shred. Use the liquid for broth and add the shredded chicken to the mix. Adjust added salt and pepper to accommodate the salt and pepper you put in the broth, I use about 3/4 tablespoon salt and 1 tsp black pepper. You don't really need the poultry seasoning since you're using real chicken.
  2. it's a BEAUTIFUL day here at the hive.....why you ask? because i have FINALLY found my mom and grandma's dressing, thanks so much!!!! this is the flavor and consistency i grew up loving and it brought back great memories of them both........i did add 3 chopped boiled eggs and shredded cooked chicken......used all cornbread and chicken broth instead of turkey broth.....i would STRONGLY advise a lowering of the salt.....perhaps to 2 tsps. or 2 1/2....besides the salt needing adjusting, the other seasonings were SPOT ON as well as the quantities of're a gem bev, one happy bee here!!!!!!
  3. This was my first attempt at cornbread dressing, and I thought that it turned out pretty well. The poultry seasoning that I used already had quite a bit of sage in it so I didn't add any extra. I also replaced 1 cup of the celery with 1 cup of pecans. Thanks for posting!
  4. Definitely a keeper !!!! One word of caution... do not add 1 TBSP of salt all at once, especially if your cornbread, bread and stock might already be salted (like mine was). Even so, by adding some mashed cooked potatoes this turned out perfect. Oh instead of bread I used biscuits and I didn't use eggs... and I only used one teaspoon of sage... At first I wasn't going to rate this because of these changes... but here it is only a few weeks since Christmas and I'm already craving it !!!


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