The Best Southern Cornbread Dressing: A True Holiday Classic
This authentic Southern Cornbread Dressing is the ultimate holiday side dish. Moist, savory, and perfectly seasoned with sage and poultry seasoning, it’s a true Thanksgiving classic that brings comfort and tradition to the table. Made with cornbread, stale bread, sautéed vegetables, and rich chicken broth, this dressing is hearty, flavorful, and make-ahead friendly.
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 9x13-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.
Notes
For the best texture, make sure your cornbread and sandwich bread are at least a day old. Fresh bread will turn mushy instead of soaking up the broth properly.