What's the difference between cornbread stuffing and cornbread dressing?

Stuffing is cooked inside the turkey cavity, while dressing is baked in a separate dish. They use the same ingredients - it's just about where you cook it! This recipe is for dressing since it's baked outside the bird.

Can I use store-bought cornbread or Jiffy mix?

Yes! While homemade cornbread tastes best, you can absolutely use store-bought cornbread or two boxes of prepared Jiffy cornbread mix to save time.

Why is sage so important in cornbread dressing?

Sage is the traditional herb that gives Southern cornbread dressing its distinctive flavor. Without it, the dressing just tastes like cornbread casserole. Don't skip it!

How do I know when cornbread dressing is done?

The dressing should be set in the middle (not jiggly) and lightly golden on top. A knife inserted in the center should come out mostly clean. It should be moist but not wet or soupy.

Can I make this dressing vegetarian?

Yes! Use vegetable broth instead of chicken broth and replace the turkey drippings with melted butter or olive oil.

Should cornbread dressing be covered when baking?

I don't cover mine because I like a slightly crispy top. But if you prefer a softer texture throughout, you can cover it with foil for the entire baking time.

Southern Cornbread Dressing (Best Family Recipe!)

Description

This Southern cornbread dressing is made with homemade cornbread from scratch, sage, and savory seasonings. A family recipe that’s been perfected over 20+ years – it’s the best cornbread stuffing for Thanksgiving!

Ingredients

Units Scale

4 c. Self-Rising Cornmeal Mix
1/2 c. vegetable oil
2 large eggs
2 2/3 c. milk
2 tbsp. Sugar
4 c. chicken broth
1/2 c. turkey drippings
2 tbsp. Olive oil
1 c. onions, chopped
2 garlic cloves, minced
1 c. celery, chopped
1/2 c. carrots, chopped
1 c. green pepper, chopped
5 tbsp. Butter, cubed
1 tsp. Dried sage
1 1/2 tsp. Black coarse pepper
2 eggs, beaten
Smoked paprika

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Instructions

Preheat oven to 350 Degrees and spray a 9X13 casserole dish with non-sticking spray.
In a large bowl, mix the cornmeal mix, vegetable oil, 2 large eggs, milk, and sugar. Bake in the oven for 25-30 minutes or until center is baked and toothpick comes out clean. Once baked, set aside and allow to cool.
Meanwhile, heat the olive oil on medium high heat in a large saute pan. Add the onions, celery, carrots, and green pepper. Cook until translucent, about 7-10 minutes. Next, add the garlic and cook for an additional 2-3 minutes.
Break the cornbread into medium to large chunks. You can turn to a large bowl to mix or keep in the casserole dish.
Pour in the chicken stock and turkey fat drippings and allow to sit to absorb the liquid, about 5 minutes.
Add the veggies, sage, pepper, eggs, and cubed butter. Carefully stir to make sure all ingredients are blended evenly.
Sprinkle the top of the stuffing with smoked paprika and place back in the oven for 20-25 minutes and serve.

Notes

TIMING NOTE: These times assume you’ve made the cornbread ahead (recommended for best results!). If making the cornbread the same day, add 45 minutes to prep time and 20 minutes to cook time.

SERVING NOTE: This recipe makes enough to feed 10-12 people as a generous side dish. For larger gatherings, you can easily double the recipe and use two 9×13 baking dishes.

Prep Time: 25 mins
Cook Time: 35 minutes
Category: Side Dishes
Method: Cook
Cuisine: American