Cornbread Dressing

Ingredients

Serves 10–12

2 cups (240 g) celery, finely diced (about 4 ribs)

2 large yellow onions, finely diced (~3 cups)

1 stick (½ cup / 113 g) unsalted butter (plus 1 stick margarine—butter for richness, margarine for classic texture)

5 cups (500 g) dry buttermilk cornbread, crumbled (homemade or store-bought—crumble 1–2 days ahead to dry out)

5 cups (250 g) dry bread cubes (day-old French or sourdough, torn, not sliced)

3 cups (720 ml) homemade turkey or chicken broth, warm (low-sodium—adjust salt later)

4 large eggs, beaten

1½ tsp poultry seasoning (or ¾ tsp thyme + ¾ tsp rosemary)

3 tsp dried rubbed sage (toasted 1 min in dry skillet for max aroma)

1 tsp fine sea salt (adjust after mixing)

1 tsp freshly ground black pepper

Optional upgrades:

→ 1 lb cooked, crumbled sage sausage

→ 1 cup chopped pecans or oysters

→ 1 apple, peeled/diced, for sweetness

Step-by-Step Instructions

1. Sauté the Aromatics

Melt butter + margarine in a large skillet over medium heat.

Add onions and celery; cook 8–10 minutes—until soft but not browned. Cool 10 minutes.

2. Prep the Base

In a very large bowl, combine cooled veg, cornbread, and bread cubes.

In a separate bowl, whisk warm broth, beaten eggs, poultry seasoning, sage, salt, and pepper.

3. Combine with Confidence

Pour broth mixture over bread. Stir gently with a silicone spatula—just until moistened.

Critical check: Mixture should be very wet—like thick soup. When pressed, liquid should seep out slightly. Add ½ cup more broth if too dry.

4. Bake to Golden Perfection

Transfer to a greased 9×13-inch baking dish (or two 8×8s). Do not pack down.

Cover tightly with foil. Bake at 325°F (165°C) for 35 minutes.

Uncover. Bake 10–15 minutes more—until top is deeply golden and center springs back when pressed. Internal temp: 165°F.

5. Rest & Serve

Let rest 15 minutes—this sets the structure.

Garnish with fresh parsley or thyme. Serve warm.

Tips for Perfect Gravy

(Note: This dressing is the gravy-absorber—but for extra richness, drizzle with ¼ cup warm broth before serving.)

Serving Suggestions

With giblet gravy poured over the top

Alongside roasted turkey and cranberry-orange relish

As a breakfast hash base (sauté leftovers with eggs)

Paired with a dry Chenin Blanc or hard cider

Storage & Make-Ahead Tips

Assemble (unbaked) up to 24 hours ahead; refrigerate. Add 10 min to bake time.

Freeze unbaked (in dish, covered) up to 1 month. Thaw overnight; bake as directed.

Do not freeze baked—texture suffers.

Frequently Asked Questions

Can I use all butter?

Yes—but margarine adds moisture retention (a Southern secret). For dairy-free: use plant-based butter + olive oil.

No cornbread?

Sub 5 cups toasted corn muffins or 3 cups cornbread + 2 cups cornbread stuffing mix.

Why is my dressing gummy?

Overmixing or under-baking. Stir gently, and bake until center is set, not jiggly.

Allergy Information

Contains: Eggs, dairy, wheat.

Nut-free, soy-free (check margarine label), fish/shellfish-free.

Gluten-free option: Use GF cornbread + GF bread cubes.

Nutrition Facts

(Per ¾-cup serving)

Final Thought

True cornbread dressing isn’t measured in cups or minutes. It’s measured in moments: the sizzle of onions in butter, the scent of sage rising in the oven, the quiet hush as forks dig in. It’s the dish that bridges generations—passed down not in words, but in taste.

So bake it with care. Serve it with love. And savor the kind of comfort that doesn’t just fill the belly—

it fills the soul.