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Discover a new twist on a holiday classic with this Cornbread Dressing recipe. It is the perfect savory companion to a Thanksgiving turkey.
Featured with this recipe
There is some unwritten rule that you can’t have Thanksgiving without dressing. There’s something about the savory taste paired with the thick and hearty texture that just goes so well with turkey, cranberry sauce, gravy, so on. When you get a big spoonful on your plate, you know it’s going to be doing overtime soaking up sauces and flavors, creating the perfect hearty little bite for you. One of the easier Thanksgiving sides to make, you’ll be giving thanks to Cornbread Dressing this season.
Ingredients in Cornbread Dressing
- Cornbread
- Onion
- Celery
- Garlic
- Butter
- Chicken Broth
- Sage
- Salt and Pepper
Variations
Make your Cornbread Dressing vegetarian
- Replace the chicken stock with vegetable broth
Add more vegetables
- Green bell peppers
- Carrots
- Potatoes
Add meat
- Bacon
- Sausage
Try something fresh
- Cranberries
- Herbs
- Fresh parsley
- Basil
- Pecans
Cornbread Base
You can use any cornbread you have. Whether you buy it from the store already made, purchase a box of Jiffy and make it quick in a large bowl, or use homemade cornbread, which we have a recipe for if you’d like, bread cubes are bread cubes. They all will do a great job of bringing this recipe to life.
Recipe Tip
Depending on the consistency of cornbread dressing you prefer, you can add between ½ and 1 ½ cups of chicken broth.
Frequently Asked Questions about Cornbread Dressing
You can mix your dry ingredients and wet together and cover with plastic wrap, and then place in the fridge for, at most, 2 days. You can then cook it when you are ready.
Some recipes might contain egg, but this recipe does not.
Most cornbread recipes contain gluten, you have to check individually with this recipe and type of cornbread you are using. This doesn’t mean that cornbread can’t be gluten-free.
Read Next: 25+ Thanksgiving Side Dishes to Complement Your Turkey
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How to Make Cornbread Dressing
Cornbread Dressing
Ingredients
- 1 box Jiffy Cornbread Mix prepared, baked, and cooled (8.5 ounce box, prepared in a 9×9 pan)
- 1/4 cup butter
- 1/2 large onion diced
- 1 cup celery diced
- 2 teaspoons minced garlic
- 1 teaspoon sage
- salt and pepper to taste
- 1 cup chicken broth add more or less depending on how moist you like your dressing
Instructions
- Preheat oven to 350. Crumble the cooled cornbread into chunks.
- In a large skillet, melt butter over medium heat. Add the onion and celery. Cook until the onions are soft and transparent. Add garlic and cook for 2 more minutes.
- Combine cornbread crumbles, onion and celery mixture, sage, salt and pepper, and chicken broth. Stir to make sure everything is coated.
- Place in a greased baking dish and cover with aluminum foil. Bake for 20 minutes.
- Remove foil and bake 20 more minutes or until cornbread is golden brown.
Notes
- You need 3-4 cups of crumbled cornbread. You can use store bought cornbread or you can make your own.
- Store any leftovers covered in the fridge.
- Double the recipe if you have a larger group coming for Thanksgiving.
