There’s a reason Cornbread Dressing—known as “stuffing” outside the South—claims center stage at Thanksgiving and Christmas tables year after year. Rich, savory, and fragrant with herbs, this beloved classic delivers a tender, custardy interior topped with a golden, buttery crust that often steals the spotlight from the turkey itself.
Unlike bread-based stuffings, traditional cornbread dressing starts with crumbled cornbread, blended with sautéed aromatics, herbs, and just enough broth to keep it moist without losing structure. The result is humble yet hearty, deeply nostalgic, and packed with old-fashioned comfort—one bite and you’re home.
Why You’ll Love This Recipe
-
🍞 Made with simple cornbread—homemade or store-bought
-
🧈 Loaded with butter, onion, celery, and classic herbs
-
🥣 One comforting dish with the perfect contrast: crispy top, tender center
-
💛 So good it may outshine the turkey
-
🌾 Easy to customize with sausage, apples, or pecans
Ideal for holidays, Sunday suppers, or anytime you’re craving true Southern comfort.
Ingredients You’ll Need
(Serves 8–10)
Cornbread Base
-
6–7 cups dry cornbread, crumbled (homemade or 16 oz store-bought)
Tip: Make it a day ahead so it dries out properly.
Dressing
-
½ cup (1 stick / 115 g) unsalted butter
-
1½ cups finely diced celery
-
1½ cups finely diced yellow onion
-
2 cloves garlic, minced
-
2 teaspoons poultry seasoning
(or 1 tsp sage + ½ tsp thyme + ½ tsp rosemary) -
1 teaspoon dried sage (if not included in seasoning)
-
½ teaspoon black pepper
-
Salt, to taste
-
2½–3 cups low-sodium chicken or turkey broth
-
2 large eggs, lightly beaten (optional, for structure)
Optional Add-Ins
-
1 lb cooked, crumbled sausage
-
1 cup diced apples or chopped pecans
-
½ cup dried cranberries
Please Head On keep on Reading (>)
