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Your New Favorite Holiday Tradition: Southern Cornbread Dressing

Hey friends, Beau here! Can you smell it? That’s the question I ask myself every single time I slide my favorite baking dish into the oven on a crisp holiday morning. It’s not just the turkey roasting or the pies cooling that gets me. No, the real star of the show, the scent that truly whispers “welcome home,” is the unmistakable, herby, buttery aroma of a golden pan of Southern Cornbread Dressing baking to perfection.

Now, I know some of you might call it “stuffing,” but in my neck of the woods, and in my kitchen, we proudly call it dressing. And this isn’t just a side dish. Let’s be real. This is the heart and soul of the holiday table. It’s the dish everyone sneaks a second (or third) spoonful of when they think no one is looking. It’s the one that sparks debates—“Should it be more moist?” “Does yours have sage?”—and the one that connects us to generations of family cooks who stood in their own kitchens, crumbling cornbread with love.

Today, I’m pulling back the curtain and sharing my absolute go-to recipe for Southern Cornbread Dressing. This is the one that has never, ever failed me. It’s the perfect balance of fluffy and crisp, savory and herby, simple and spectacular. Whether you’re a holiday hosting pro or tackling this classic for the very first time, I’m right here with you, every step of the way. So, tie on your favorite apron, and let’s make some magic together.

The Great Dressing Debate of ’98

I’ll never forget the Thanksgiving of 1998. I was about ten years old, tasked with my most important job yet: stirring the giant yellow bowl of dressing before my Grandmama Collier poured it into the pan. I was stirring with all my might when I looked up and asked, “Grandmama, why don’t we put oysters in ours like they do on TV?”

Well, you would have thought I’d suggested putting candy canes in the gravy. She stopped dead in her tracks, placed one flour-dusted hand on her hip, and looked me square in the eye. “Beau Collier,” she said, in that tone only Southern grandmas can master, “In this house, we respect the classics. Our dressing is built on three things: good cornbread, the ‘holy trinity’ of onion and celery, and a whole lot of heart. We don’t need fancy fixins’ to make something memorable.”

She was right, of course. That simple, soulful dressing was the highlight of my plate. It taught me a lesson I carry into my cooking today: the best recipes aren’t about being the most complicated; they’re about being made with intention and love. This recipe is a tribute to that wisdom.

Gathering Your Cast of Characters

Great dressing starts with great ingredients. Here’s everything you’ll need. Don’t just think of this as a shopping list—think of it as your flavor roadmap!

• 6 cups crumbled cornbread (preferably day-old): This is your foundation! Using slightly dry, day-old cornbread is a secret weapon—it soaks up that glorious broth like a dream. I use my simple buttermilk cornbread recipe, but a store-bought unsweetened cornbread works in a pinch.
• 3 cups bread cubes (white or French, slightly dried): This is the supporting actor that gives the dressing a wonderful, varied texture. Stale bread is perfect here. Just cube it and let it sit out for a few hours, or toast it lightly in the oven.
• 1 large onion, finely chopped: The sweet, aromatic base of our flavor. Yellow onion is my go-to for its balanced flavor.
• 3 celery stalks, diced: Don’t skip the celery! It provides a crucial, subtle crunch and a grassy freshness that cuts through the richness.
• 4 tbsp butter: We’re sautéing our veggies in this. Butter adds a depth and richness that oil just can’t match. It’s non-negotiable for that “warm hug” flavor.
• 2½ – 3 cups chicken or turkey broth: The lifeblood of the dressing! I highly recommend a good-quality, low-sodium broth so you can control the salt level. The amount can vary, so we’ll add it gradually.
• 2 large eggs, beaten: Our binding agent. The eggs hold everything together, giving the dressing its perfect sliceable-yet-tender structure.
• 1 tsp poultry seasoning: A classic blend that screams “holidays.” It’s usually a mix of thyme, sage, marjoram, and rosemary.
• 1 tsp dried sage (or to taste): The quintessential dressing herb. It’s earthy, slightly peppery, and so nostalgic. If you’re using fresh sage, chop it finely and use about 1 tablespoon.
• Salt & freshly ground black pepper, to taste: Season confidently! Taste as you go, especially after adding the broth.

Let’s Get Cooking: Building the Perfect Dressing

Okay, team! This is where the fun begins. We’re not just mixing ingredients; we’re building layers of flavor. Read through all the steps once before you start, and remember, cooking is a feeling, not just a formula.

1. Preheat and Prep: Fire up your oven to a steady 375°F (190°C). This is our sweet spot—hot enough to get a beautiful golden-brown top and cook the eggs through, but not so hot that the edges burn before the center is set. While it’s heating, generously grease a 9×13-inch baking dish with butter or non-stick spray. Chef’s Hack: Greasing the dish well is your ticket to those irresistible, crispy edges everyone fights over.
2. Sauté the Aromatics: In a large skillet over medium heat, melt your 4 tablespoons of butter. Once it’s foaming slightly, add the chopped onion and celery. We’re not looking for color here, just tenderness. Sauté them for 8-10 minutes, stirring occasionally, until the onions are translucent and the celery has lost its raw bite. You should be able to smell that beautiful, savory fragrance filling your kitchen. This step is crucial—it softens their texture and mellows their flavors, making them sweet and harmonious in the final dish.
3. The Big Mix: In the largest bowl you own—seriously, don’t be shy, grab that giant one—combine the crumbled cornbread and the dried bread cubes. Pour the sautéed onion and celery mixture right over the top, making sure to get every last bit of that melted butter from the pan. Sprinkle in the poultry seasoning, dried sage, and a good pinch of salt and pepper. Give this a gentle stir to distribute the veggies and herbs. Now, pour in the beaten eggs and mix again. You’re building a base that’s ready to absorb all the goodness.
4. The Broth Pour (The Most Important Step!): Here’s where your intuition comes in. Start with 2 ½ cups of your warm broth. Pour it over the cornbread mixture and gently fold it in. Now, grab a handful and squeeze it lightly. It should hold together loosely without being soupy or dripping liquid. If it feels a bit dry and crumbly, add the remaining ½ cup of broth, a little at a time, until it reaches that perfect “moist but not wet” consistency. Remember, the cornbread will continue to absorb liquid as it bakes!
5. Pan and Bake: Transfer your perfectly mixed dressing into the prepared baking dish. Use a spatula to press it down gently and smooth the top—this helps it bake evenly. Slide it into the middle of your preheated oven, uncovered. We bake it uncovered to get that glorious, textured, golden-brown crust on top.
6. The Grand Finale: Bake for 35-45 minutes. You’re looking for a firm center, a top that’s golden brown and slightly crisp, and edges that are pulling away from the dish. If you insert a knife in the center, it should come out clean. The smell at this point will be absolutely intoxicating. Let it rest for about 10 minutes before serving. This rest time allows everything to set up perfectly, making it easier to slice and serve.

Setting the Stage: How to Serve Your Masterpiece

You’ve done it! You’ve created a holiday icon. Now, let’s give it the presentation it deserves. I like to serve my dressing right from the baking dish—it’s rustic, homey, and says “dig in!”

Use a large spoon or a square-edged serving spatula to cut neat (or not-so-neat—I won’t judge!) squares. Place a generous portion right next to that slice of turkey, because let’s be honest, they’re best friends. The number one rule? Always, and I mean always, serve it with a boat of rich, homemade turkey gravy. A ladleful poured over the top is pure bliss.

For a beautiful plate, frame it with some vibrant garlicky green beans and a spoonful of tart cranberry sauce. The red, green, and golden brown colors just scream celebration. And if there’s any left the next day? It makes a phenomenal breakfast, reheated in a skillet with a fried egg on top. You’re welcome.

Make It Your Own: Fun & Flavorful Twists

While the classic will always have my heart, I love getting creative in the kitchen. Here are a few ways to put your own spin on this Southern staple:

• Sausage & Apple: Brown and crumble ½ pound of mild or spicy breakfast sausage. Drain the fat and add it to the mix. Toss in 1 cup of finely diced sweet apple (like Honeycrisp or Gala) with the onions and celery for a sweet and savory twist.
• Mushroom & Thyme: A fantastic vegetarian option! Sauté 8 ounces of sliced cremini mushrooms with the onions and celery until they’ve released their liquid and turned golden. Swap the poultry seasoning for 2 teaspoons of fresh thyme leaves.
• Spicy Southwest: Add a kick! Mix in a 4-ounce can of diced green chiles and 1 cup of shredded pepper jack cheese. Substitute 1 teaspoon of cumin for the sage. It’s a fun, fusion twist that’s incredible with roasted chicken.
• Gluten-Free & Cornbread-Only: Easy! Just ensure your cornbread is made with a gluten-free flour blend, and skip the white bread cubes entirely. Use 9 cups of crumbled gluten-free cornbread instead. The texture will be slightly more crumbly, but just as delicious.

Beau’s Back-Porch Kitchen Notes

This recipe has been a living, breathing thing in my family. My mom always added a pinch of sugar to her sautéing onions, claiming it “helped them caramelize better.” I’ve adopted that trick, and I swear by it. Over the years, I’ve learned that the best dressing is made a day ahead. Mix it all up, cover it, and let it hang out in the fridge overnight. The flavors marry and deepen in a magical way, and all you have to do on the big day is pop it in the oven. It’s a hosting game-changer! Just add 5-10 minutes to the bake time since it’s going in cold.

Your Dressing Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years. Here are the most common ones to ensure your success:

• Q: My dressing turned out too dry! What happened?
  A: The most common culprit is not enough broth or overbaking. Remember, the dressing continues to firm up as it cools. Next time, be more generous with the broth during the “squeeze test,” and check for doneness at the 35-minute mark. If it’s already baked and dry, no worries! Serve it with extra gravy—it’s a delicious fix.
• Q: Can I make this completely vegetarian?
  A: Absolutely! It’s an easy and delicious swap. Just use a rich vegetable broth instead of chicken or turkey broth. The sautéed veggies and herbs provide tons of flavor on their own.
• Q: Why is my dressing mushy in the middle?
  A: This usually means it needed more baking time, or there was a bit too much liquid. The center should be firm to the touch. If you find it’s consistently mushy, try baking it in a slightly larger, shallower dish next time for more even cooking.
• Q: How far in advance can I prepare this?
  A: You can crumble the cornbread and dry the bread cubes up to 3 days ahead. You can also sauté the veggies a day in advance. For the best results, I recommend mixing the entire dish and refrigerating it for up to 24 hours before baking, as mentioned in my Chef’s Notes.

Let’s Talk Nourishment

While this is definitely a celebratory dish, it’s wonderful to know what’s on your plate. Here’s a general breakdown per serving (assuming 8 servings). Remember, these are estimates and can vary based on your specific ingredients (like the type of broth or cornbread used).

Each satisfying serving comes in at around 250-300 calories. It provides a good source of energy with about 28g of carbohydrates, and the eggs contribute roughly 6g of protein to help keep you full. The fat content (around 12g) primarily comes from the butter and eggs, which adds to that rich, comforting mouthfeel we all love. To lighten it up slightly, you can use a low-fat broth and reduce the butter by 1 tablespoon, but for the holidays, I say embrace the joy!

Southern Cornbread Dressing

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• Author: BeauCollier

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Description

Hey friends, Beau here! If there’s one dish that smells like home during the holidays, it’s this Southern Cornbread Dressing. Crispy on top, tender inside, and bursting with buttery, herby goodness, it’s the soul of the holiday table. Whether it’s your first time making it or you’re a seasoned pro, this recipe will guide you every step of the way.

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Ingredients

• 6 cups crumbled day-old cornbread (homemade or unsweetened store-bought)

• 3 cups bread cubes (white or French, slightly dried)

• 1 large onion, finely chopped

• 3 celery stalks, diced

• 4 tbsp butter

• 2½–3 cups chicken or turkey broth (low-sodium recommended)

• 2 large eggs, beaten

• 1 tsp poultry seasoning

• 1 tsp dried sage (or 1 tbsp finely chopped fresh sage)

• *Salt & freshly ground black pepper, to taste

• Optional: ½ cup cooked sausage, diced apple, mushrooms, or green chiles for variations

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Instructions

1. Preheat & Prep

• Preheat oven to 375°F (190°C).

• Grease a 9×13-inch baking dish generously with butter or non-stick spray.

2. Sauté Vegetables

• In a skillet over medium heat, melt butter.

• Add onion and celery; sauté 8–10 minutes until soft and fragrant.

3. Mix the Dressing

• In a large bowl, combine cornbread and bread cubes.

• Add sautéed veggies, poultry seasoning, sage, salt, and pepper.

• Stir in beaten eggs.

4. Add Broth

• Gradually add 2½ cups warm broth, folding gently.

• Test by squeezing a handful; it should hold together loosely.

• Add more broth (up to ½ cup) if too dry.

5. Bake

• Transfer mixture to the prepared dish. Smooth the top.

• Bake 35–45 minutes, uncovered, until top is golden and center is firm.

• Let rest 10 minutes before serving.

Notes

• Sausage & Apple: Add ½ lb cooked breakfast sausage and 1 cup diced apple.

• Mushroom & Thyme: Sauté 8 oz mushrooms; use fresh thyme instead of poultry seasoning.

• Spicy Southwest: Mix in 4 oz diced green chiles and 1 cup shredded pepper jack cheese.

• Gluten-Free: Use 9 cups gluten-free cornbread, skip white bread cubes.

Nutrition

• Calories: 250–300 Cal Per Serving
• Fat: 12 g
• Carbohydrates: 28 g
• Protein: 6g

More Than a Recipe

As I pull this pan of golden-brown, fragrant dressing out of the oven, I can’t help but smile. It’s more than just a recipe; it’s a connection. It’s a link to my Grandmama Collier’s kitchen, to the laughter around my parents’ table, and now, I hope, to the new memories you’re creating in your own home.

This Southern Cornbread Dressing is a testament to the fact that the most beloved dishes are often the simplest ones, made with care and shared with people you love. So don’t stress about perfection. Embrace the little imperfections, taste as you go, and pour all that good intention into the bowl. I promise, it’s the secret ingredient that makes all the difference.

Now, I’d love to hear from you! Did you add a special twist? Did your family go crazy for it? Share your stories and photos with me over on Instagram @feastical. Happy cooking, friends!

Final Thoughts: More Than a Recipe

As I pull that pan of golden-brown, fragrant dressing out of the oven, I can’t help but smile. It’s more than just a recipe; it’s a connection. It’s a link to my Grandmama Collier’s kitchen, to the laughter around my parents’ table, and now, I hope, to the new memories you’re creating in your own home.

This Southern Cornbread Dressing is a testament to the fact that the most beloved dishes are often the simplest ones, made with care and shared with people you love. So don’t stress about perfection. Embrace the little imperfections, taste as you go, and pour all that good intention into the mix. That’s the real secret ingredient that never appears on any list.

Whether this becomes a new tradition or finds its place among your old favorites, I am so grateful you let me share it with you. From my kitchen to yours, I wish you a holiday filled with warmth, joy, and a second helping of the good stuff.