Southern Cornbread Dressing
This savory, moist, and comforting Southern cornbread dressing is a Thanksgiving must-have. An extra batch of cornbread, some chicken and sausage, plus a handful of easy-to-find ingredients give you a stress-free side for the holidays or any time of year.
One thing I’ve learned in my cooking career is that you can never ever have too many casseroles during the holidays. Actually, I got that from my sister, who loves gracing her Thanksgiving table with traditional dishes like sweet potato and green bean casserole.
Since I’ve actually moved to the South, cornbread dressing is a must. In fact, we love it so much that I make an extra batch of cornbread just so we can enjoy it no matter what the calendar says.
Dressing vs. Stuffing
Okay, the first big difference is what you do with it. If you bake it separately, it’s dressing, and if you stuff the turkey with it, it’s stuffing.
Another difference is that dressing is traditionally made with leftover cornbread, and stuffing is made with regular day-old bread. Stuffing is also more likely to have oysters in it. That said, why get picky? Whatever you call it, and however you serve it, it’s all good.
How to Make Cornbread Dressing
- Cook the chicken with seasonings, shred the chicken, and strain the broth for later.
- Sear the sausage, add the seasoning and vegetables, and sauté.
- Crumble or cut the cornbread and bread, stir in the sausage mixture, mix the cream soups, and add them to the mixture.
- Mix in the eggs and add the broth, then pour around half of the dressing into the prepared pan, and layer in the shredded chicken.
- Top with the rest of the batter, dot with butter, and bake.
Recipe Tips and Twists
- For extra richness, use a tablespoon of bacon fat for sautéing instead of butter.
- If you only have fresh bread, cut it into cubes and bake it at 350℉ (180℃) for about 20 minutes.
- If you don’t have fresh herbs, dried ones work fine. However, use a third of what the recipe asks for when replacing fresh herbs with dried ones.
- Italian seasoning is terrific, but so is homemade poultry seasoning for a flavor makeover.
Make-Ahead and Storage Instructions
You can assemble this recipe a day or two ahead, cover it, and store it in the fridge. Bake it when you’re ready. Or freeze it a month ahead, thaw it overnight in the refrigerator, and bake it the next day.
Refrigerate your leftover cornbread dressing in an airtight container for up to four days. Then reheat it in the microwave or 350℉ (180℃) oven until heated through, 10-20 minutes.
More Fabulous Holiday Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in November 2018 and has been updated with additional tips, new photos, and a video.
Southern Cornbread Dressing
Ingredients
Chicken and Broth
- 4 chicken thighs
- salt and pepper (¾-1 teaspoon per pound of chicken)
- 2 cloves garlic
- 1 small stalk celery
- ½ small onion, quartered
- 1 sprig thyme
- water, enough to cover the chicken
The Dressing
- 1 pound (450g) breakfast sausage
- 3 tablespoons (42g) unsalted butter, divided
- 2 medium onions, finely chopped (about 2 cups)
- 2 stalks celery, finely chopped (about 2 cups)
- 2 teaspoons (10g) minced garlic
- 1 teaspoon (2g) Italian seasoning
- 3 tablespoons (8g) chopped fresh sage
- 1-2 teaspoons (1-2g) minced fresh thyme
- 6 cups (450g) day-old cornbread, cut into 1-inch cubes
- 2 cups (100g) bread, cut into 1-inch cubes (6-8 slices)
- 1 10.5-ounce can Campbell's cream of chicken soup
- 1 10.5-ounce can Campbell's cream of mushroom soup
- 3 large eggs, beaten
- 1 cup (236ml) reserved chicken broth (more or less as needed to moisten dressing)
- salt and pepper to taste
Instructions
The Chicken
- Season the chicken thighs with salt and black pepper. Brown them well in a skillet or Dutch oven.
- Add the garlic, celery, and onion, and lightly brown them.
- Add a sprig of thyme and enough water to braise the chicken, cover, and cook gently until the thighs are fall-apart tender. Remove the chicken, shred it, and reserve a cup of the broth for the dressing.
The Dressing
- Generously grease a 9×13 baking dish with nonstick cooking spray or butter. Set aside.
- Heat a large skillet over medium heat, add breakfast sausage, and break it into chunks with a wooden spoon. Let it cook while stirring for 3-5 minutes.
- Add about a tablespoon of butter to the pan with the sausage, followed by onions, celery, garlic, Italian herbs, sage, and thyme. Then cook until the vegetables are softened, 3-5 minutes. Remove from heat.
- In a large bowl, combine day-old cornbread and bread cubes.
- Fold in the sausage and vegetable mixture, including the flavorful pan juices.
- Mix the cans of cream of mushroom soup and cream of chicken soup, then mix them gently into the bread mixture. Add the lightly beaten eggs and mix them in.
- Then add the reserved chicken broth gradually until the dressing is moist and sponge-like, not soupy. Taste and adjust seasoning.
- Spread roughly half of the cornbread dressing in the prepared baking dish.
- Distribute the shredded chicken over the dressing in an even center layer.
- Cover the chicken with the remaining cornbread dressing. Dot the top with the remaining butter.
- Bake at 350°F (180°C) for 35-40 minutes, until hot throughout and lightly crusty and golden on top. Begin checking around 30 minutes.
Tips & Notes:
- This is a new recipe based on several tweaks to make it even better. We added chicken and homemade broth instead of store-bought chicken broth. I also traded the heavy cream for more flavorful cream of mushroom and cream of chicken soups.
- Day-old bread makes the best dressing because it soaks up the liquids better.
- The cornbread dressing should have a moist, sponge-like texture. Not too dry and not too wet is a perfect consistency.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Thanks for the recipe! Do you have recommendations on the cornbread? Should I use the skillet cornbread recipe? I feel like there is a “debate” on sugar vs. no sugar and I didn’t know how that impacts the dressing. Thanks!
Hi Myra!
I’m glad you’re interested in the cornbread dressing recipe! Regarding the cornbread, you can indeed use a skillet cornbread recipe. The debate over sugar in cornbread is a matter of regional preference and taste. Here’s how it can impact your dressing:
Traditional Southern cornbread often doesn’t include sugar, leading to a more purely savory dressing. If you prefer a classic, savory profile without the sweet notes, reduce the amount of sugar or completely eliminate the sugar.
However I make my dressing with sweetened cornbread . It adds a subtle sweetness to your dressing, creating a nice balance with the savory ingredients. If you enjoy a hint of sweetness in your dishes, you might prefer this.
Ultimately, the choice depends on your taste preference and the flavor profile you want in your dressing. Both types of cornbread will work in the recipe; it just alters the final flavor slightly.
So, feel free to use the skillet cornbread recipe you’re comfortable with, whether it’s sweetened or unsweetened. Enjoy your cooking!
Never done it this way, it will be my favorite recipe for the holidays
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
Excellent web site. A lot of useful information here. I am sending it to some friends ans also sharing in delicious. And obviously, thanks for your sweat!
YAY! Thanks so much!!!
My dressing was never moist or flavorful, not enough of this and to much of that. Your recipe was moist and so much flavor, really a pleasure to eat. I’m greatfull that I ran across you site on instagram, I also made your Sofrito and Sancocho so dang!! On good, can’t stand. Love how flavorful your recipes are. Thanks Charlotte
Wohoo! Thank you for the wonderful feedback. I’m so happy it all turned out well for you, Charlotte.
I have a problem with to much salt or not enough salt, the difference fresh herbs make, didn’t even miss the salt. All the herbs I bought have been frozen for future use. Thanks for opening that door
So greatfull I came across your recipes on Instagram. I would put so much effort in making my dressing moist and flavorful, sometimes good but most of the time disappointing. Your recipe is wonderful what a difference using fresh herbs make, oh!!! and the cream and eggs. The Sofrito and Sancocho was so flavorful,I used no salt in these recipes and I don’t miss it. Thanks Charlotte
I love all your recipes- so delicious !!! Not enough days off to make them all !! Can I make the stuffing now – I’m celebrating Mondaytge 19th because I have to work the actual holiday !
Just curious how far in advance I can make it without freezing ??
Thanks for all you do
Aww thanks Krista , A day in advance, you can prep; the sausage , cornbread and bread a day ahead . Then mix and bake the day of the event, for best results .
Good day Imma
Can you publish a Pork Chop Recipe please.
My pork chops comes out kinda dry.
Regards
Michelle Mora
So sorry I missed your comment. I have a ton of delicious pork chop recipes. This collection will have the links. https://www.africanbites.com/8-amazing-pork-chop-recipes/ Thanks so much for stopping by.