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–+ servings
Overhead view of cornbread dressing in a white casserole dish with a wooden spoon scooping some out.

Cornbread Dressing Recipe

Author: Marsha McDougal
A classic Southern Cornbread Dressing recipe that’s moist and flavorful. It’s definitely a show-stopper at Thanksgiving and holiday gatherings!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12

Video

Ingredients
  

  • 1 batch homemade cornbread *day old
  • 6 slices toasted bread
  • ½ cup butter
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • 2 ribs of celery, diced
  • 2 teaspoons poultry seasoning
  • 1 teaspoon rubbed sage
  • 1 teaspoon fine sea salt
  • ¾ teaspoon black pepper
  • ¼ teaspoon onion powder
  • 10 ounce can cream of chicken soup
  • 3 cups chicken broth, or turkey broth
  • 1 large egg, beaten

Instructions
 

  • Preheat the oven to 350°F. In a large bowl crumble the day old cornbread* and the toast. Leave some larger pieces mixed in with the smaller pieces.
  • Next, melt the butter in a large skillet over medium heat. Add the diced onion, bell pepper, and celery. Sauté for 5 minutes until the veggies have softened. Add the sautéed veggies to the bowl with the crumbled bread.
  • Add the poultry seasoning, sage, salt, black pepper, and onion powder to the bowl. Then add the cream of chicken soup to the bowl.
  • Now carefully pour in the chicken broth about 1 cup at a time and stir until all the ingredients are combined. Taste the dressing and adjust any seasoning to your liking.
  • Add the beaten egg to the bowl and mix with the dressing to combine.
  • Pour the dressing in a buttered 9x13-inch baking dish. Spread the dressing around evenly.
  • Bake in the oven for 45 minutes until golden brown on top and the dressing is set. Serve with gravy (optional) and any of your favorite side dishes. I always serve mine with a generous amount of cranberry sauce. Enjoy!

Notes

  1. If you are using freshly baked cornbread, crumble the cooked cornbread and spread it out on a baking sheet. Bake in the oven at 300°F for roughly 15-20 minutes until the cornbread has dried out.
  2. Cook time does not include the time it takes to make the cornbread. It’s best to make the cornbread the day before.
  3. Storage: Store any leftover cornbread dressing in an airtight container in the refrigerator for 3-4 days.

Nutrition

Serving: 1servingCalories: 145kcalCarbohydrates: 11gProtein: 3gFat: 10gCholesterol: 37mgSodium: 716mgFiber: 1gSugar: 2g
Course Side Dish
Cuisine American
DID YOU MAKE THIS RECIPE?Be sure to leave a RATING and COMMENT down below. Your review and feedback is greatly appreciated!