Made with cornbread, celery, onion, sage, and lots of good chicken stock--this classic Southern Cornbread Dressing is great for Thanksgiving dinner and as a side dish anytime!
Author: Lucy Brewer
3largehomemade buttermilk biscuits
1 1/2sticksunsalted butter, divided
1tablespoonchopped fresh sage
4cups(or more as needed) chicken or turkey stock
Salt and pepper to taste
Make cornbread and biscuits the day before. Crumble cornbread and biscuits on sheet pans and let dry overnight.
Preheat oven to 350. Generously butter a 9x13 dish. Use another 8x8 dish if you have extra dressing.
Melt 1 stick of butter and bacon grease in large skillet and saute celery and onions until tender.
In large mixing bowl, combine cornbread and biscuit crumbs. Add celery and onions and all the seasonings and stir gently.
Add 2 cups of stock and stir until mixed well. Add additional stock, 1/2 cup at a time, until consistency is very moist but still thick. Add salt and pepper to taste.
Pour dressing into prepared dish. Dot remaining 1/2 stick of butter on top of dressing and cover with foil.
Bake for thirty minutes, then raise heat to 375. Remove foil and bake another twenty to thirty minutes, until well browned.
Tips for the Best Cornbread Dressing
Don't use canned biscuits in this recipe. If you don't have biscuits then you can tear up some regular white bread.
Pour in small amounts of stock at a time and then stir. Dressing should be almost soupy, so that it will cook up nice and moist, but don't overdo it.
To make in advance, you can either make the dressing all the way up to baking and store in the refrigerator for a couple of days, or you can go ahead and bake the dressing and then just reheat.
I typically mix up my cornbread dressing the day before I need to serve it and then bake it just before serving.
Freezer-friendly—you can store unbaked or baked cornbread dressing in the freezer!
For unbaked, cover tightly with foil and store in freezer for up to two weeks. Allow to thaw and bake as normal.
For baked cornbread dressing, cover tightly with foil and store in freezer for up to three months. I use these handy freezer containers and store my leftover dressing in smaller portions so it's easy to pull some out for dinner!
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.