Old-Fashioned Cornbread Dressing

Warm, savory, and packed with herb-infused goodness—this classic Southern-style dressing is the soul of holiday meals. Made with crumbled buttermilk cornbread, soft sautéed celery and onions, rich butter, eggs, and a blend of sage and poultry seasoning, it bakes up moist in the center with a golden, crisp top. Whether served alongside roast turkey or enjoyed as a comforting side all on its own, this old-fashioned recipe tastes like home.

Why You’ll Love This Recipe

This isn’t just another stuffing—it’s a Thanksgiving tradition reborn. Unlike bread-based stuffings, this Southern favorite uses cornbread as the base, giving it a slightly sweet, tender crumb that soaks up broth and flavor like a dream. Baked low and slow, it stays moist without being soggy and develops a delicate crust that everyone fights over.

Perfect for:

• Thanksgiving, Christmas, and holiday feasts
• Make-ahead meals (it reheats beautifully!)
• Fans of Southern comfort food and family-style cooking
• Serving with gravy, cranberry sauce, or roasted meats

Ingredients

For the Aromatics

• 2 cups (150g) celery, finely chopped (~3–4 stalks)
• 2 medium onions, finely chopped (~2 cups)
• 1 stick (½ cup / 115g) margarine or unsalted butter (for sautéing)

For the Dressing Base

• 5 cups (about 6 oz / 170g) dry buttermilk cornbread, crumbled (homemade or store-bought)
• 5 cups (about 6 oz / 170g) plain dry bread crumbs (or torn white bread, dried overnight)

For Binding & Flavor

• 3 cups (720ml) chicken or turkey broth, warmed
• 1 stick (½ cup / 115g) unsalted butter, melted
• 4 large eggs, beaten
• 1½ tsp poultry seasoning
• 3 tsp dried rubbed sage (or 1 tbsp fresh, minced)
• 1 tsp salt, or to taste
• 1 tsp black pepper, freshly ground

• ½ cup chopped fresh parsley
• 1 cup diced cooked sausage or bacon
• ½ cup toasted pecans or walnuts

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

• Preheat oven to 325°F (165°C).
• Lightly grease a 9×13-inch baking dish or large casserole with butter or nonstick spray.

2. Sauté the Vegetables

In a large skillet over medium heat:

• Melt 1 stick margarine or butter.
• Add chopped celery and onions.
• Cook 8–10 minutes, stirring occasionally, until soft and translucent—do not brown.

Remove from heat and set aside.

3. Combine Dry Ingredients

In a very large bowl:

• Add crumbled cornbread and bread crumbs.
• Toss gently to mix.

4. Mix Wet Ingredients

To the dry mixture:

• Pour in warm broth, melted butter, and beaten eggs.
• Add poultry seasoning, sage, salt, and pepper.
• Stir in sautéed celery and onions (with any buttery juices).

Mix gently until the mixture is moist, soupy, and evenly combined—no dry pockets.

5. Pour & Cover

• Transfer mixture to the prepared baking dish.
• Spread evenly with a spatula.
• Cover tightly with aluminum foil.

6. Bake Low & Slow

• Bake covered 35 minutes—this steams the dressing and keeps it tender.
• Remove foil and bake another 10–15 minutes, until:
  • Top is golden brown and slightly crisp
  • Center is hot and set

7. Serve Warm & Comforting

• Let rest 5–10 minutes before serving—helps it hold shape when scooped.
• Serve hot, straight from the dish.

Pair with:

• Rich gravy spooned generously on top
• Tart cranberry sauce on the side
• Roast turkey, ham, or fried chicken

You Must Know

• Use dry cornbread —fresh cornbread turns mushy. Bake it ahead or toast cubes lightly.
• Warm broth prevents cooling —keeps eggs from scrambling.
• Don’t overmix —gentle folding preserves texture.
• Tastes better the next day! Flavors deepen overnight.
• Freezer-friendly —cool completely and freeze before or after baking.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 5 days.
• Reheat in oven at 350°F for 15–20 minutes (best texture). Microwave works but may soften crust.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style right in the pan.
• Great for holiday buffets—bring the whole dish!
• Double the batch and freeze half for future feasts.
• Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in Southern American kitchens and African American culinary traditions, this recipe honors how resourceful cooks transformed simple ingredients into something deeply satisfying. Found at Thanksgiving tables, Sunday suppers, and creative homes alike, it celebrates the joy of sharing food made with love.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use a larger pan or double the dish.
• Want more flavor? Add garlic, thyme, or smoked paprika to the veggies.
• Make ahead: Assemble unbaked dressing and refrigerate overnight. Bake when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use store-bought cornbread?
A: Absolutely! Just make sure it’s dry—bake it a day ahead or toast cubes at 300°F for 10 mins.

Q: Why did my dressing turn out dry?
A: Likely under-moistened or overbaked. Ensure full broth absorption and cover during initial bake.

Q: Is this gluten-free?
A: Only if using GF cornbread and bread crumbs.

Q: Can I stuff a turkey with this?
A: Yes—but cook separately for food safety. Never pack dressing inside bird unless fully cooked through.

Q: Can I air fry leftovers?
A: Not the whole batch—but reheat slices at 350°F for 6–8 mins.

Allergy Information

Contains: dairy (butter, margarine), eggs, wheat (in cornbread and bread crumbs).
Gluten-free option: Use certified GF cornbread and crumbs.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed broths, cornbread mixes, and seasonings.

Nutrition Facts (Per Serving – Approximate)

Based on 12 servings

• Calories: 280
• Fat: 16g
• Saturated Fat: 8g
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 4g
• Protein: 6g
• Sodium: 680mg

This dressing doesn’t shout. It emerges golden from the oven, fragrant and inviting, saying everything a great side should: “Scoop me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with corn, care, and someone who says, “Let’s make it together.”