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5 from 2 votes

Southern Cornbread Dressing

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! 
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 12 servings
Calories: 433kcal
Author: Lucy Brewer

Ingredients

  • 1 pan buttermilk cornbread
  • 3 large homemade buttermilk biscuits
  • 1 1/2 sticks unsalted butter, divided
  • 2 tablespoons bacon grease
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 5 tablespoons chopped parsley
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon rubbed sage
  • 1 teaspoon dried thyme
  • 4 cups (or more as needed) chicken or turkey stock
  • Salt and pepper to taste

Instructions

  • 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.

Notes

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!