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Southern Cornbread Dressing

A classic Southern cornbread dressing is the perfect addition to every holiday table!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 12 people
Calories: 320 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 lb. ground pork sausage
  • ¼ cup butter
  • 1 cup diced celery
  • 1 cup diced sweet onion
  • 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried thyme)
  • 1 teaspoon chopped fresh rosemary (or ¼ teaspoon dried rosemary)
  • 1 teaspoon chopped fresh sage (or ¼ teaspoon dried sage)
  • 1 (8 inch) cast iron skillet or baking dish of day-old cornbread, cubed (about 8 cups total) (I use this cornbread recipe, but any will work)
  • 2 cups day-old cubed biscuits or crusty bread (we like these 3-ingredient buttermilk biscuits)
  • 3 cups chicken broth, plus more if needed
  • 2 large eggs, lightly beaten
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Brown the sausage in a large skillet over medium-high heat until no longer pink, using a wooden spoon to break up the meat; drain off fat. Add butter, celery, and onion to the skillet with the sausage; cook until tender. Stir in the thyme, rosemary, and sage; cook for 1 more minute.
  2. In a large bowl, stir together the sausage mixture, cornbread, cubed bread or biscuits, broth, eggs, parsley, salt, and pepper. You can add a little bit of extra broth, if necessary, so that the mixture is very moist. Remember, the cornbread and biscuits will absorb the liquid and it will continue to dry out in the oven as well. Transfer the stuffing mixture to the prepared baking dish.
  3. Bake until lightly browned and set, about 30-40 minutes. If the stuffing starts to look too dry or too dark on top, tent loosely with foil and continue baking until done.

Notes

  • You'll need a total of about 10 cups of dried, cubed bread (about 8 cups of cornbread and about 2 cups of biscuits or bread). If you have less than 8 cups of cornbread, no problem -- just use a little bit more than 2 cups of bread or biscuits to make up the difference. Dressing is meant to be a humble, rustic way to take advantage of the leftovers that you have on hand!
  • You'll need a total of about 10 cups of dried, cubed bread (about 8 cups of cornbread and about 2 cups of biscuits or bread). If you have less than 8 cups of cornbread, no problem -- just use a little bit more than 2 cups of bread or biscuits to make up the difference. Dressing is meant to be a humble, rustic way to take advantage of the leftovers that you have on hand!
  • If you prefer a softer, more moist dressing, cover the dish with foil for most of the baking time. Remove the cover during the final 10 minutes to allow it to toast and brown on top.
  • If you prefer a softer, more moist dressing, cover the dish with foil for most of the baking time. Remove the cover during the final 10 minutes to allow it to toast and brown on top.
  • If the dressing looks too dry at any point, just drizzle with a little bit of extra broth.
  • If the dressing looks too dry at any point, just drizzle with a little bit of extra broth.

Nutrition Information

Serving 1/12 of the recipe Calories 320kcal (16%) Carbohydrates 26g (9%) Protein 10g (20%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.3g Cholesterol 88mg (29%) Sodium 848mg (35%) Potassium 221mg (6%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 319IU (6%) Vitamin C 2mg (2%) Calcium 74mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 320

% Daily Value*

Serving 1/12 of the recipe
Calories 320kcal 16%
Carbohydrates 26g 9%
Protein 10g 20%
Fat 19g 29%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 0.3g 15%
Cholesterol 88mg 29%
Sodium 848mg 35%
Potassium 221mg 5%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 319IU 6%
Vitamin C 2mg 2%
Calcium 74mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.