Homemade Cornbread Dressing (aka cornbread stuffing) is made with a mixture of cornbread and french bread, along with vegetables and herbs. So many delicious flavors, and it’s so easy to make.
Want more Thanksgiving side dishes? Don’t miss my Cranberry Sauce, Best Homemade Rolls, Sweet Potato Casserole, or Mashed Potatoes!
Why I love this recipe:
- The BEST Thanksgiving Side – Stuffing has always been my favorite part of Thanksgiving dinner, and this old fashioned cornbread dressing adds such a tasty texture and flavor – you will love it!!
- Prep Ahead: I am a HUGE fan of relaxing on Thanksgiving day with my family, but I’m not going to sacrifice flavor and quality of our meal and you don’t have to either! This delicious stuffing can be made 1-2 days ahead of time. (And let me show you what else I make ahead for Thanksgiving).
- Easy to Customize – This is the perfect original cornbread stuffing recipe, but you can feel free to make it your own with my variations below. I have instructions to make it vegan, add sausage, nuts and other mix-ins.
How to make Cornbread Dressing:
Dry Bread Cubes: Spread cornbread and bread cubes onto large baking sheets then leave them out to dry out for 1-2 days. If you’re in a hurry, you can them out in the oven by cooking them at 250 degrees F for about 30-45 minutes, tossing every 10 minutes or so, until the bread is dry and stale.
Sauté Vegetables: Add the butter to a large skillet over medium heat. Once the butter has melted, add the onion, celery, basil, thyme, and rosemary. Cook for a few minutes until softened. Place the dried bread cubes in a large bowl then pour in butter and vegetable mixture.
Add Broth: Gradually ladle the broth mixture onto the bread, tossing lightly as you go. Add more broth mixture, just until everything is evenly moistened. (You don’t want to add too much broth or it will be more mushy and dense). Taste it then add more herbs or salt, if needed.
Bake: Layer mixture into a 9×13 inch baking dish and bake at 350 degrees F for 20 to 25 minutes, or until cornbread stuffing is golden brown on top.
Make Ahead and Freezing Instructions:
To Make Ahead: This easy cornbread dressing can be made 1-2 days in advance. Store it in a gallon ziplock bag in the refrigerator. Don’t miss my list of make-ahead Thanksgiving recipes.
To Freeze: Prepare stuffing as directed and bake in a freezer sage container. Once cooled, cover well with aluminum foil and freeze for up to 3 months. Rewarm in the oven, or heat individual servings in the microwave.
Recipe Variations:
- Add Sausage:Cook ½ lb of ground sausage and add it to the bread cubes in step 5.
- Vegan Cornbread Dressing: Use ½ cup of canola oil in place of the butter, and substitute vegetable broth for chicken broth.
- Dried Fruit: Add dried cranberries or raisins.
- Add Nuts:Pecans, walnuts, or pine nuts are best.
Recipe
5 from 798 votes
Cornbread Dressing
Delicious Cornbread Dressing (cornbread stuffing) includes cubes of cornbread, french bread, and fresh herbs. It's wonderfully flavorful and you won't believe how easy it is to make.
Servings 12
Calories 209
Cost 8
Prep 15 minutes mins
Cook 30 minutes mins
Total 45 minutes mins
Ingredients
- 1 loaf crusty french bread cut into small cubes (about 7 cups dried)
- 1 8×8 pan cornbread cut into small cubes (about 7 cups dried)
- 3/4 cup butter
- 1 medium onion , chopped
- 4 ribs celery , chopped
- 3-4 cups low-sodium chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 Tablespoon fresh rosemary , chopped
- 1/2 cup fresh chopped parsley , chopped
- salt and freshly ground black pepper , to taste
Instructions
Dry cornbread and bread: Spread bread cubes onto large baking sheets and leave them out to dry for 1-2 days. If you're in a hurry you can dry it them in the oven at 250 degrees F for about 30-45 minutes, tossing every 10 minutes, until the bread is dry and stale.
Preheat oven to 350 degrees F.
Sauté Veggies: Add the butter to a large skillet over medium heat. Once the butter has melted add the onion, celery, basil, thyme, and rosemary and cook for a few minutes until softened.
To a large mixing bowl add dried bread cubes. Pour in butter and Vegetable mixture.
Add broth: Gradually ladle the broth mixture onto the bread, tossing lightly as you go. Add more broth, just until everything is evenly moistened. Don't add too much broth or it will be more mushy and dense. Taste and add more herbs or salt, if needed.
Bake: Pour mixture into a 9×13 inch baking dish and bake at 350 degrees F for 20 to 25 minutes, or until golden brown on top.
Notes
Make Ahead Instructions: This easy cornbread dressing can be made 1-2 days in advance. Store it in a gallon ziplock bag in the refrigerator.
Freezing Instructions: Prepare stuffing as directed and bake in a freezer sage container. Once cooled, cover well with aluminum foil and freeze for up to 3 months. Rewarm in the oven, or heat individual servings in the microwave.
Variations:
Add Sausage:Cook ½ lb of ground sausage and add it to the bread cubes in step 5.
Vegan Cornbread Dressing: Use ½ cup of canola oil in place of the butter, and substitute vegetable broth for chicken broth.
Dried Fruit: Add dried cranberries or raisins.
Add Nuts:Pecans, walnuts, or pine nuts are best.
Nutrition
Calories: 209kcalCarbohydrates: 20gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 323mgPotassium: 158mgFiber: 1gSugar: 2gVitamin A: 632IUVitamin C: 4mgCalcium: 36mgIron: 2mg
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*I originally shared this recipe November 2013. Updated November 2018 and November 2023.
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About The Author
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.
