Southern Cornbread Dressing Recipe | CookOS

Southern Cornbread Dressing

Name: Southern Cornbread Dressing Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 servings
Cuisine: Southern
Ingredients: 2 pans of cornbread, crumbled; 8 cups seasoned chicken broth; 4 cups cooked chicken, shredded; 1 bottle dried sage (approx. 0.62 oz); 4 large eggs; 1/2 cup butter; 2 celery stalks, chopped; 1 green bell pepper, chopped; 1/2 cup green onions, chopped; 1 medium onion, chopped; 1 can cream of mushroom soup (10.5 oz)

This Southern cornbread dressing combines crumbled cornbread with seasoned broth, cooked chicken, sage, and sautéed vegetables for a hearty, traditional holiday side dish. The recipe yields a large batch perfect for feeding a crowd.

🌍Southern 🏷️Cornbread dressing 🏷️Stuffing 🏷️Thanksgiving 🏷️Holiday Comfort-food

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Total

55 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

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Ingredients

2 pans of cornbread, crumbled
8 cups seasoned chicken broth
4 cups cooked chicken, shredded
1 bottle dried sage (approx. 0.62 oz)
4 large eggs
1/2 cup butter
2 celery stalks, chopped
1 green bell pepper, chopped
1/2 cup green onions, chopped
1 medium onion, chopped
1 can cream of mushroom soup (10.5 oz)optional

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Instructions

1
In a very large mixing bowl, crumble the two pans of cornbread.
2
Add the shredded cooked chicken to the bowl. Ladle in seasoned chicken broth, saturating the cornbread mixture.
3
Pour in the entire bottle of sage.
4
Crack in the eggs and add the butter.
5
Add the chopped celery, bell pepper, green onion, and onion to the bowl.
6
Mix all ingredients thoroughly until well combined. The mixture should be very moist.
7
If using, add the cream of mushroom soup and mix again.
8
If the dressing appears too dry, add more chicken broth until it reaches a wet, spoonable consistency.
9
Pour the dressing mixture into two large baking pans, spreading it evenly.
10
Bake at 450°F for 30-40 minutes.

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Tips & Notes

Pro tips

Use day-old or slightly stale cornbread for better texture and moisture absorption; fresh cornbread may become mushy.
Toast the cornbread cubes lightly in the oven before combining with broth to add structure and prevent a soggy final dish.
Sauté the celery, bell pepper, onion, and green onions in butter before mixing in to deepen flavor and soften the vegetables.
Check the dressing at 40 minutes; baking time varies by oven and pan size. The top should be golden and the center set but still moist.

Substitutions

Seasoned chicken broth → vegetable broth (for vegetarian version; omit chicken or add extra vegetables)
Cooked chicken → turkey or no meat (adjust broth seasoning accordingly)
Dried sage → poultry seasoning or dried thyme and marjoram blend
Butter → vegetable oil or bacon fat for different flavor depth

Storage & make-ahead

Cool to room temperature, cover, and refrigerate up to 4 days. Reheat covered at 350°F for 20–25 minutes. Freeze up to 3 months; thaw overnight in the refrigerator before reheating.

Common Questions

Can I make cornbread dressing ahead of time?

Yes. Prepare the mixture up to 24 hours ahead, refrigerate covered, then bake when ready. You may need to add 5–10 extra minutes to baking time if baking from cold.

Can I substitute the cornbread with regular bread?

Yes. Use 8–10 cups of cubed, day-old white or wheat bread instead, though the cornbread flavor will be lost.

What can I use instead of fresh sage?

Dried poultry seasoning works well as a 1:1 swap, or use 1–2 teaspoons of dried thyme plus 1 teaspoon of dried marjoram.

How do I know when the dressing is done baking?

Bake until the top is golden brown and a knife inserted into the center comes out clean or with minimal moist crumbs, typically 45–50 minutes at 350°F.