When it comes to the quintessential Thanksgiving side dish, nothing compares to a classic, homemade Southern Cornbread Dressing. This isn’t just a simple side; it’s the heart and soul of the holiday table, a cherished recipe that is moist, savory, and incredibly flavorful. This recipe is a timeless classic, featuring a base of crumbly, stale cornbread, sautéed vegetables, and a rich blend of poultry seasonings. It’s a hearty, satisfying, and deeply comforting dish that is guaranteed to be a star at your next holiday gathering.
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Why This is the Ultimate Thanksgiving Dressing
This recipe is a must-have for any traditional holiday meal. Here’s why you’ll love it:
- Incredibly Moist and Flavorful: The combination of crumbled cornbread, chicken broth, and cream of chicken soup creates an exceptionally moist and savory dressing that is never dry.
- Perfectly Seasoned: A classic blend of sage and poultry seasoning gives this dressing that unmistakable, nostalgic Thanksgiving flavor.
- A True Southern Classic: This recipe follows the traditional Southern method, resulting in a dish that is rich, comforting, and absolutely authentic.
- The Perfect Make-Ahead Side: You can assemble this dressing ahead of time, which is a lifesaver for a busy Thanksgiving Day schedule.
Your Simple Ingredient Checklist
This recipe uses wholesome, classic ingredients for a truly spectacular result.
The Ingredient Lineup:
- 1 batch of classic Southern buttermilk cornbread (about 6 cups crumbled), preferably 1-2 days old
- 5 slices of stale white sandwich bread, cubed
- 6 tablespoons of unsalted butter
- 1 cup of yellow onion, chopped
- 1 cup of celery, chopped
- ½ cup of green bell pepper, chopped
- 3 cloves of garlic, minced
- 2 cups of cooked and shredded chicken
- 1 (10.5-ounce) can of cream of chicken soup
- 3-4 cups of low-sodium chicken broth
- 2 large eggs, beaten
- Seasonings: 1 tbsp ground sage, 2 tsp poultry seasoning, 1 tsp salt, 1 tsp black pepper, ½ tsp onion powder, ½ tsp garlic powder, and ¼ – ½ tsp cayenne pepper.
Step-by-Step Instructions
Follow these simple steps for a perfect, classic dressing.
Part 1: Prepare the Base
- Prep the Breads: Crumble your day-old cornbread into a very large mixing bowl. Add the cubed stale white bread.
- Sauté the Vegetables: In a large skillet, melt the butter over medium-high heat. Add the chopped onion, bell pepper, and celery. Cook for 3-4 minutes, until they begin to soften. Add the minced garlic and cook for one more minute until fragrant. Let the vegetables cool for a few minutes.
Part 2: Assemble the Dressing
- Preheat and Prep: Preheat your oven to 350°F (175°C). Generously butter a 9×13 inch baking dish.
- Combine Ingredients: To the large bowl with the bread, add the cooled sautéed vegetables, the shredded chicken, the can of cream of chicken soup, 2 cups of the chicken broth, and all of the seasonings (sage, poultry seasoning, salt, pepper, onion powder, garlic powder, and cayenne).
- Mix and Moisten: Use a large wooden spoon to mix all the ingredients together until well combined. Gradually add more chicken broth, about ¼ cup at a time, until the dressing is very moist but not soupy. You want the bread to be fully saturated.
- Add the Eggs: Stir in the beaten eggs until they are well incorporated.
Part 3: Bake to Perfection
- Bake: Pour the dressing mixture into your prepared baking dish and spread it out evenly. Bake for 35-45 minutes, until the dressing is beautifully golden brown on top and set in the center.
- Rest and Serve: Let the dressing cool for about 15 minutes before serving. This allows it to set up properly for easier scooping.
Frequently Asked Questions (FAQ)
1. What is the difference between dressing and stuffing? Technically, “stuffing” is cooked inside the turkey, while “dressing” is cooked separately in a baking dish. However, the terms are often used interchangeably. For food safety reasons, it is now widely recommended to cook the dish separately, making this a classic dressing recipe.
2. Why is it important to use stale or day-old bread? Using stale, dry bread is the most crucial step for a great dressing. Fresh, soft bread will absorb the liquid too quickly and turn into a soggy, mushy paste. Dry bread has the sturdy structure needed to soak up all the flavorful broth while still maintaining its texture.
3. Can I prepare this Southern Cornbread Dressing ahead of time? Yes, this is a perfect make-ahead dish! You can fully assemble the dressing (without the eggs), cover it, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 30 minutes, stir in the beaten eggs, and then bake as directed. You may need to add 10-15 minutes to the baking time.
4. Can I make this recipe without the chicken? Absolutely. If you want a classic Cornbread Dressing Recipe to serve alongside your turkey, you can simply omit the shredded chicken. You may want to use a flavorful chicken broth to ensure the dressing is still rich and savory.
The Best Southern Cornbread Dressing: A True Holiday Classic
Equipment
- Large mixing bowl For combining the bread and wet ingredients
- Skillet For sautéing the vegetables
- 9×13-inch baking dish For baking the dressing
Ingredients
- 6 cups crumbled day-old Southern cornbread
- 5 slices stale white sandwich bread, cubed
- 6 tbsp unsalted butter
- 1 cup yellow onion, chopped
- 1 cup celery, chopped
- 1/2 cup green bell pepper, chopped
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 3-4 cups low-sodium chicken broth
- 2 large eggs, beaten
- 1 tbsp ground sage
- 2 tsp poultry seasoning
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4-1/2 tsp cayenne pepper
Instructions
- Crumble the cornbread into a very large mixing bowl. Add the cubed stale sandwich bread and set aside.
- In a large skillet, melt the butter over medium-high heat. Add onion, celery, and bell pepper. Cook 3–4 minutes until softened. Stir in garlic and cook for 1 more minute. Remove from heat and let cool slightly.
- Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish. In the bowl with bread, add cooled vegetables, shredded chicken, cream of chicken soup, 2 cups of broth, and all seasonings. Stir until combined. Add more broth gradually until the mixture is very moist but not soupy.
- Stir in the beaten eggs until fully incorporated. Pour mixture into prepared baking dish and spread evenly.
- Bake uncovered for 35–45 minutes, until golden brown on top and set in the center. Cool 15 minutes before serving.