Southern Cornbread Dressing
This Southern Cornbread Dressing is a true Thanksgiving classic that’s sure to become a staple on your holiday table. Passed down through at least three generations of my family, it was originally shared with me over the phone without exact measurements. My mother and I have carefully measured everything so you can easily recreate this comforting, savory dish. For the best flavor, bake your cornbread and biscuits in advance, and use the highest quality ingredients you can find.
Ingredients
- 2 tbsp butter
- 1¼ cup onion, chopped (approximately ½ large onion)
- 1 cup celery, chopped (approximately 4 small stalks)
- 1 8x8 pan Cornbread
- 5 biscuits
- 4 eggs, beaten
- 3 tsp sage
- 2 tsp poultry seasoning
- 1 tsp salt
- ½ tsp pepper
- 4 cups Chicken Stock
Instructions
- Preheat oven to 350℉
- Spray a 9x13 dish with cooking spray
- Melt butter in skillet over medium heat
- Add onion and celery to pan, and cook approximately 5 minutes until softened. Set aside.
- Crumble cornbread and biscuits into a large mixing bowl
- Add the cooked celery, onion, and remaining ingredients
- Mix well and pour into the prepared 9x13 dish
- Bake at 350° for 45 minutes until dressing is set and top is a light brown color.
Notes
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- Use cornbread and biscuits that are 1-2 days old.
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- Traditionally, only homemade cornbread and biscuits were used for this recipe. However, in order to save time and effort, I use a boxed cornbread mix (Krusteaz Southern Cornbread or Jiffy are my personal favorites) and frozen Southern-style biscuits. Please do not use canned biscuits.
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- This recipe makes one 9x13 pan of cornbread. If you have a smaller gathering, you may make half the recipe and use an 8x8 pan.
Tried this recipe?Let us know how it was!
