Old Fashioned Cornbread Dressing Recipe
This Old Fashioned Cornbread Dressing is moist, savory, and full of classic fall flavor. Made with real cornbread, sage, and sautéed vegetables, it’s the perfect Thanksgiving side dish.
Servings 14
Ingredients
- 2 C cornbread mix or close to (follow package directions to mix and bake)
- ¼ C butter
- ½ C celery
- ½ C onion
- 2 cloves garlic - minced
- 2 T ground sage
- 1 ½ t salt
- 1 t pepper
- 1 egg
- 2 C chicken broth
Instructions
- Bake the cornbread: Preheat oven to 350°F. Follow cornbread package instructions, bake, cool, then refrigerate overnight or a few day uncovered so it dries out.
- Prepare veggies: Finely chop celery, onion, and garlic. Melt butter in a medium sauté pan over medium heat; cook veggies until soft & translucent.
- Combine: Crumble cornbread into a large bowl. Stir in sautéed veggies, sage, salt, and pepper. Mix well.
- Add wet ingredients: Stir in chicken broth and egg until combined.
- Grease a 9x13 dish, spread dressing evenly.
- Bake: Bake at 350°F for 40–45 minutes or until the center is set and top lightly golden.
Notes
Variations
- Add browned sausage for savory depth
- Mix in fresh herbs like thyme or rosemary
- Use vegetable broth for vegetarian version
Tips for Success
- Finely chop veggies — kids won’t notice them
- Bake cornbread a day or two ahead so it dries
- Chop veggies 1–2 days in advance and refrigerate
- Bake dressing ahead — reheat covered to keep moisture
Ways to Enjoy Leftover Dressing
- Serve with leftover turkey + gravy
- Heat and top with a fried egg for breakfast
- Add to a turkey sandwich
- Serve with cranberry sauce or relish