CornBread Dressing

Watch how to make CornBread Dressing in the video below.

Family Cornbread Dressing

This classic Southern cornbread dressing is moist, savory, and full of comforting holiday flavor. Homemade cornbread, seasoned stuffing mix, tender vegetables, rich broth, and poultry make it a family favorite for Thanksgiving, Christmas, and Sunday dinner.

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Ingredients

• 8 cups fresh homemade cornbread, completely cooled and crumbled

• 2 cups Mrs. Cubbison’s Cornbread Stuffing Mix (yellow box)

• 8–10 cups chicken or turkey broth or stock, added gradually

• 1 cup onion, finely chopped

• 1 cup celery, finely chopped

• 1 cup green bell pepper, finely chopped

• 2 cups cooked chicken, turkey, or Cornish hen, chopped or shredded

Directions

1. Preheat the oven. Heat the oven to 350°F. Lightly grease a deep 9-by-13-inch baking dish or large casserole dish.

2. Prepare the cornbread. Crumble the completely cooled homemade cornbread into a very large mixing bowl. Break up any large pieces so the crumbs are fairly even.

3. Add the dressing mix. Add the Mrs. Cubbison’s Cornbread Stuffing Mix and gently toss it with the crumbled cornbread.

4. Add the vegetables and poultry. Stir in the chopped onion, celery, green bell pepper, and cooked poultry until everything is evenly distributed.

5. Add the broth gradually. Pour in the warm chicken or turkey broth 1–2 cups at a time, mixing gently after each addition. Continue until the mixture is very moist and resembles cooked oatmeal. You may not need every cup, or you may need a little more if the cornbread is especially dry.

6. Fill the baking dish. Spread the dressing mixture evenly in the prepared baking dish without packing it down too firmly.

7. Bake. Bake uncovered for 45–60 minutes, until the top is golden brown, the edges are lightly crisp, and the center is set and reaches 165°F.

8. Rest and serve. Let the dressing rest for 10–15 minutes before serving. This helps it set while keeping the inside moist.

Recipe Notes

• Add the broth slowly. The exact amount depends on how dry your cornbread and stuffing mix are.

• The unbaked mixture should be much wetter than you expect; it will absorb moisture as it bakes.

• You can assemble the dressing one day ahead, cover it, and refrigerate it until ready to bake.

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheat covered so the dressing stays moist, adding a small splash of broth if needed.