Southern Cornbread Dressing is a classic dish; honestly, it’s the show-stopper for Thanksgiving. Made with biscuits and cornbread, seasoned with sage, onions, and celery, this dish has been a family favorite for many years.
If you love this classic dressing you must check out our Sausage Biscuit Dressing. It’s a nice twist on a classic and made with pork sausage, sage and biscuits. It’s delicious!
❤️WHY WE LOVE THIS SOUTHERN DRESSING
We love this cornbread dressing because we love biscuits and cornbread and when you combine the with sage, onion, celery and cream of chicken soup it makes a wonderful side dish that is always a hit. Like I stated earlier, this is my favorite holiday side dish and my family runs to the table to get it.
There is always a big debate about eggs in dressing but this is the way we have always made it and we have never had any complaints.
This is a versatile recipe and can be made with just cornbread, you will just need to add more to make up for leaving the biscuits out. If you have your own broth from the turkey you could add that to this recipe.
🍽️HOW TO MAKE
First, go ahead and prepare your biscuits and cornbread. These can be made a day in advance since you are just using them in this recipe and will be adding plenty of moisture to this dish. There is a video in the recipe card of this recipe.
Chop up the onion and celery and melt your butter. Open the cans of chicken broth and soup.
In a large bowl mix the cornbread and biscuit crumbs, add onion, celery, salt, pepper, sage, and mix well with a spoon.
Melt butter and pour over mixture. Add broth and soup and continue mixing.
Spray or grease a 2 quart casserole dish. Add stuffing and bake at 400 degrees for 35 minutes or until brown around the edges.
Since I don’t always cook a turkey and make giblet gravy to go over this dressing, we like it with the easy brown gravy recipe below and giblet gravy. I am giving you my recipe for Giblet Gravy, too. Both are in the printable recipe card along with a video showing how we make this dish.
You don’t have to make cornbread and biscuits from scratch. We do because we make cornbread and biscuits all the time. You can use a cornbread mix and frozen biscuits (make in advance). If that works for you..by all means, make it simple!
SERVE THIS WITH
Well, we serve this every Thanksgiving and our favorite dishes to serve it with are of course our creamy mashed potatoes and our barley casserole. The barley casserole has been in our family for many generations and we make it both for Thanksgiving and for Christmas.
❓FREQUENTLY ASKED QUESTIONS
Stuffing is made in the cavity of the turkey and uses the liquid from the turkey to keep it moist while dressing is made in the oven with broth.
Yes, I think that would work just fine probably if it was a little stale that would work better.
STORING AND REHEATING
We store this in an air tight container in the fridge. As far as reheating you could easily reheat in 350 in the oven, just check until its warm. You don’t want it to dry out though.
💕MORE POPULAR RECIPES TO ENJOY
This dish is about 8 -10 servings, but we always double it since we love to have leftovers!
Take a moment and read through the comments at the bottom of the page if you are curious about this recipe. It has wonderful testimonials and many people love this dressing recipe. It’s been a family tradition for many generations!
This Cornbread Dressing is a holiday classic. perfect for any traditional Thanksgiving.
- 4 cups cornbread crumbs
- 3 cups biscuit crumbs
- 1 medium onion chopped
- 1 cup celery chopped
- 1 stick butter or margarine
- 1 teaspoon each salt and pepper
- 1 14 oz can chicken broth or 2 cups turkey broth
- 1 tablespoon rubbed sage
- 1 10 3/4 oz. can Campbells Cream of Chicken Soup, undiluted (I think this makes the dressing more moist and most people love it but can be left out).
Easy Brown Gravy
- 2 0 r 3 10 1/4 ounce cans Campbells beef gravy
- 2 packages Lipton Onion Soup
- Giblets from turkey heart, gizzard, liver and neck
- 4 cups water or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Drippings from turkey pan about a cup
- 3/4 cup self-rising flour
In a large bowl mix the cornbread and biscuit crumbs, add onion, celery, salt, pepper, sage, and mix well with a spoon. Melt butter and pour over mixture. Add broth and soup and continue mixing. Spray or grease a 2 quart casserole dish. Add stuffing and bake at 400 degrees for 35 minutes or until brown around the edges.
Note: Some people like to cook the onion and celery in butter before adding to the cornbread mix. I have tried it both ways and don’t see a lot of difference since you are going to bake it anyway. My family never noticed if I did this or not. You can do it whichever way you like.
Giblet Gravy Instructions
Boil giblets in water or broth until cooked. Remove and chop. I remove the skin from the neck and pull any meat off the bone. Discard neck bone. Put meat and giblets back in water or broth and add salt and pepper, flour and drippings. Continue cooking while stirring continuously with wire whisk until thickens. Serve over stuffing or dressing. Makes about 5 cups.
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