This Southern Cornbread Dressing is so simple to make and so delicious to eat! It has been a staple at our Thanksgiving table for as long as I can remember. And a favorite!
I make the cornbread (recipe below) and chop the onions and celery a day or two before, making it a breeze to put together on Thanksgiving day. Or you can make the whole thing in advance and just pop in the oven the day of.
If you make it up the day before, add an extra 10 minutes to the cooking time. I recommend using the recipe for Mom’s Cornbread to make this dressing. But if you use a different one, make sure that it is a savory cornbread, not a sweet cornbread.
Enjoy! Happy Thanksgiving!
- 2 tablespoons unsalted butter
- 2 cups celery, small diced
- 2 cups yellow onion, small diced
- 1 recipe Mom's Cornbread
- 1-12 ounce package herb seasoned cubed stuffing I used Pepperidge Farm. Make sure to used the cubed stuffing.
- 4 cups turkey or chicken broth
- 2 tablespoons fresh sage, minced
- 1 teaspoon dried thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Make 1 recipe of Mom's Cornbread. You can make this a day or two beforehand.
Preheat oven to 350 degrees F. Butter a large ceramic or glass rectangular casserole dish.
In a large bowl, break up the cornbread into small chunks.
In a large high-sided skillet melt butter. Add celery and onions and cook, stirring often until soft and lightly browned. Add sage and thyme. Add cubed stuffing and stir well to combine.
Add the crumbled cornbread to the pan. stir to combine.
Add broth 1 cup at a time stirring after each addition. Season with salt and pepper.
Scoop into the buttered casserole dish lightly pressing it in.
Bake in preheated oven for about 45 minutes, until lightly browned and heated through.
- 1 egg
- 1 cup plus 2 tablespoons milk
- 1/4 cup sifted flour
- 1 1/4 cups cornmeal
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons bacon fat