Every Southern Thanksgiving table needs a big dish of Grandma’s warm, savory cornbread dressing! With a tender, buttery texture and classic flavor from celery, onion, and sage, this from-scratch recipe is the kind of tried-and-true side dish that brings everyone back for seconds.
If you’re looking for even more holiday sides, try baked mac and cheese, sour cream mashed potatoes, and cranberry sauce. You’ll also love my full collection of Thanksgiving recipes!
Table of Contents
Before You Get Started
Here are a few simple tips to make sure your cornbread dressing turns out moist, flavorful, and just right every time:
- Use day-old breads. Both the cornbread and sandwich bread should be slightly dried so they soak up flavor without turning soggy.
- Don’t skimp on the broth. Dressing should be moist but not soupy. Add broth gradually until the texture is just right.
- Mix gently. Stir the breads into the liquid just until combined to maintain texture. The cornbread will crumble a bit, which is fine, but try to leave some of the cubes intact.
- Finish uncovered. Baking uncovered at the end helps the top get golden and a little crisp while keeping the center soft and custardy.
** Tip: Bake your cornbread a day in advance and let it sit uncovered overnight to dry out a bit. This makes the texture perfect for dressing.
How to Make Cornbread Dressing
Step 1: Toast the Bread
Cut your day-old cornbread and sandwich bread into cubes, then bake them at 300°F for about 10 minutes until lightly toasted. This helps them hold up to the broth, rather than just turning to mush.
Step 2: Combine the Wet Ingredients
In a large bowl, whisk together the broth and eggs. The eggs act as a binder, holding everything together once baked.
Step 3: Sauté the Vegetables
In a large skillet, melt butter and cook the onion, celery, and carrot until soft and fragrant, about 10 minutes. This adds moisture and flavor to the dish.
Step 4: Mix It All Together
Add the sautéed vegetables, herbs, salt, and pepper to the broth mixture. Then gently fold in the toasted bread cubes until everything is evenly coated. The mixture should be moist but not soupy.
** Quick Note: If it looks dry, add a few extra tablespoons of broth before baking to keep it tender once cooked.
Step 5: Bake the Dressing
Transfer the mixture to a greased 9 x 13-inch baking dish.
Cover with foil and bake at 350°F for 20 minutes. Remove the foil and bake for another 25-30 minutes until the center is set and the top is golden brown. Garnish with chopped fresh herbs just before serving.
** Pro Tip: Let the dressing rest for 10-15 minutes before serving so it holds together when scooped.
Variations and Serving Ideas
- Add meat: Stir in cooked sausage or chopped giblets for extra flavor.
- Keep it vegetarian: Use vegetable broth instead of chicken or turkey broth.
- Make it old-school: Mix in a couple of chopped boiled eggs before baking.
- Pair it with: Roast turkey, pineapple glazed ham, or beef tenderloin, along with gravy, cranberry relish, and your favorite Southern sides like sweet potato casserole with pecans and Southern style green beans.
** Tip: If you’re serving a crowd, double the recipe and bake it in two dishes. It reheats beautifully!
Make-Ahead, Storage & Freezing
- Make Ahead: Assemble the dressing up to 24 hours before baking. Cover and refrigerate, then bake just before serving.
- Storage: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat: Warm individual portions in the microwave, or cover a baking dish with foil and heat at 325°F for 15-20 minutes.
- Freezing: Cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
** Quick Note: Add a splash of broth when reheating to bring back that perfect moisture.
Frequently Asked Questions
How do I keep cornbread dressing moist?
Add enough broth so the mixture is wet but not soupy before baking; cover with foil during the first part of baking to trap some of that moisture.
Can I make dressing ahead of time?
Yes! Mix it up to a day ahead, refrigerate, and bake just before serving.
What’s the difference between dressing and stuffing?
Dressing bakes in a separate dish, while stuffing cooks inside the turkey.
Can I use store-bought cornbread?
Yes! You can use store-bought cornbread or cornbread that you bake from a boxed mix; whatever you prefer. Just make sure that you have a total of about 9 cups of cubed cornbread for this recipe.
Can I freeze cornbread dressing?
Yes. Cool completely, wrap well, and freeze for up to 2 months.
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Watch How to Make It
Cornbread Dressing
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 (8-inch) pan of cornbread, baked a day in advance (I use this Southern cornbread recipe)
- 4 cups day-old white sandwich bread, cubed into bite-size pieces (I use 4 slices of Wonder Bread Texas toast)
- 3 cups low-sodium chicken or turkey broth, plus more as needed for moisture
- 3 large eggs, lightly beaten
- 4 tablespoons salted butter
- 1 ½ cups finely diced yellow onion (about 1 medium onion)
- 1 cup finely diced celery (about 3 stalks)
- 1 large carrot, grated (about 1 cup)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sage (or 1 tablespoon minced fresh sage)
- ½ teaspoon dried thyme (or 1 ½ teaspoons minced fresh thyme)
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- Optional garnish: additional chopped fresh parsley or fresh sage
Instructions
- Preheat the oven to 300°F. Line a large, rimmed baking sheet with parchment paper.
- Cut the day-old cornbread into 1-inch cubes (you will have about 9 cups).
- Arrange the cubed cornbread on the prepared baking sheet. Add the cubed sandwich bread to the pan. Bake until lightly toasted, about 10 minutes. Set aside to cool.
- In a very large bowl, whisk together the broth and eggs. Set aside.
- In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots; sauté until soft and fragrant, about 10 minutes. Remove from the heat and let cool slightly.
- Stir the vegetables (and any liquid from the skillet) into the broth and egg mixture. Add the parsley, poultry seasoning, sage, thyme, salt, and pepper. Gently fold in the cornbread and bread cubes until all of the ingredients are well combined. The mixture should be moist but not soupy; add extra broth if needed.
- Increase the oven temperature to 350°F. Transfer the mixture to a greased 9 x 13-inch baking dish. Cover with foil and bake for 20 minutes.
- Remove the cover and continue baking until the dressing is set and the top is toasted and golden brown, about 25-30 more minutes. Garnish with chopped fresh herbs just before serving.
Notes
- If you prefer a sweeter cornbread for that sweet-and-salty contrast in your dressing, use a sweeter cornbread recipe or add 1/4 cup sugar to the Southern cornbread recipe.
- Use day-old cornbread and sandwich bread for the best texture.
- Add broth gradually until the mixture feels moist but not soupy.
- Fresh sage adds great depth of flavor.
- Bake uncovered at the end for a golden top and soft center.
- Leftovers reheat beautifully; just add a little broth to refresh them.
- Freezes well for up to 2 months.
Really like yur suggestions….corn bread stuffing here i I come…..from 60 years ago in Baltimore….sauerkraut was very popular because of so.many Germans
Thx….bryan
We hope you enjoy it, Bryan!