It wouldn’t be Thanksgiving without Cornbread Dressing. Here in the deep south, we just call it Dressing, it is understood to be made with cornbread.
I use my Mom’s recipe and I don’t measure but I have created a printable recipe you can use which is below. Having lived in the south my entire life, I wouldn’t care for stuffing on Thanksgiving or any other time.
We love Cornbread Dressing with our Turkey dinner and even better with cranberry sauce on top!
Begin by making lots of cornbread! Grab our free printable Cornbread Recipe.
The base ingredients are the same although different cooks use differing quantities and maybe a couple of bold Southern cooks may add something most of us would balk at. Cornbread freezes well so making it ahead and freezing is perfectly acceptable as long as you make the dressing fresh on Thanksgiving morning.
There is no such thing as too much dressing on Thanksgiving!
At our house, all the guest bring their own to-go plates on Thanksgiving so they can take dressing and other scrumptious Thanksgiving food home with them.
Also See These Side Dish Recipes:
See the video below but let me tell you about it first! I threw the camera up as a last minute thought when I was getting ready to mix up the dressing. After I reviewed it I decided to share it anyway because my whole point is so you can see the consistency more than the ingredients. Of course you can adjust the ingredients to suit your family’s taste.
My dressing goes in the oven soupy but it’s tender and moist when done. Personally I do not like dressing which is the consistency of gingerbread or that you can slice like bread.
- About 6 Cups Crumbled Cornbread
- 1 Can Cream of Chicken Soup
- 1 Can Cream of Celery Soup
- 1 large onion, minced
- 1 Cups Chopped celery
- 2 Tbsp. Sage
- 1 Stick butter
- 1 tsp. Salt
- 1 tsp. Pepper
- 3-5 Cups Chicken broth
- Preheat oven to 375°
- Crumble the cornbread into a very large bowl or roasting pan.
- In a skillet, melt the butter.
- Cook the chopped celery and minced onion in the melted butter until tender.
- Add the celery and onion to the cornbread.
- Add all remaining ingredients except the broth and stir well to blend.
- Add broth 1 cup at a time stirring after each until you get your desired consistency.
- Pour into baking pan and Bake for approximately 45 minutes to 1 hour until golden brown.
- Serve and enjoy
- HINT: See our Video on How To Make Dressing to see the desired consistency we reach.
Take our Thanksgiving Quiz then grab our free printable for some Thanksgiving trivia with friends and family around the table.
Shirley Wood
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Renew Your Space says
November 22, 2013 at 12:19 amIt’s great to have dishes to make ahead of time – anything to save time is on my agenda 🙂 I’ll be doing cornbread stuffing, but using my mother-in-law’s technique – with oysters! Sounds gross, but it really makes the stuffing moist and tasty 😀 ~Renee
Shirley Wood says
November 22, 2013 at 12:48 amNow, I’m going to be honest, I have never heard of putting oysters in the dressing! You need to post that recipe, Renee.
Missy Homemaker says
November 15, 2013 at 2:59 amExcellent recipes! Such a smart idea to do as much as you can ahead of time.
Shirley Wood says
November 15, 2013 at 11:36 amThanks Missy. I have worked in my kitchen this week! I will be thankful for it all the day before Thanksgiving when the real cooking begins!
Lorelai @ Life With Lorelai says
November 13, 2013 at 9:26 pmAwesome again! I love the make ahead ideas. It will definitely save on the last minute stress. Pinned! 🙂
~Lorelai
Life With Lorelai
Shirley Wood says
November 13, 2013 at 9:32 pmI have been in my kitchen most of this day making the Cornbread, Chicken broth and the Chicken & Biscuit Dumplings and I am tired! I am so glad to have some of the work completed before the big cooking day! I will be updating the Chicken & Biscuit Dumpling post with pictures soon.
Amanda Smith says
November 13, 2013 at 8:43 pmI have never had cornbread dressing, but have been wanting to try it. I would have never thought about Freezing leftover cornbread. There are only three of us, so we often have leftovers. I could Freeze them a couple times and then I will try making it. Thank You!
Shirley Wood says
November 13, 2013 at 9:30 pmLet me know what you think when you make it! Normally baking is an exact science but not so much with Cornbread dressing, you can tweak the ingredients to suit your families taste.
Kristen from The Road to Domestication says
November 13, 2013 at 4:35 pmI am LOVING this whole “make-ahead” series!!! What a fantastic idea!!!
Shirley Wood says
November 13, 2013 at 4:38 pmThank you, Kristen. I’m actually making one of the recipes today that you featured in your Tastiest Thanksgiving Ever series. My husband and I want to try the Cranberry Relish, not for Make Ahead but just for us 🙂