Cornbread Dressing
What’s the difference between Thanksgiving stuffing and dressing?
How to make Cornbread Dressing or Stuffing:
Cut the cornbread and french loaf into small, bite-size cubes. Spread the bread cubes onto large baking sheets and leave them to dry out for 1-2 days.
In a large skillet over medium heat and the butter. Once the butter is melted add the onion and celery and cook for a few minutes until softened. Add basil, thyme, rosemary, fresh parsley, chicken broth and bring to simmer.
Add the dried bread and cornbread cubes to a large bowl. Gradually ladle the broth mixture onto the bread, tossing lightly as you go. Gradually add more broth mixture until it’s just moistened. You may not need all of the broth, depending on how moist you like your stuffing.
Layer mixture into a 9×13 inch baking dish (OR stuff it inside your turkey to cook, if you’d rather) and bake at 350 degrees for about 20 to 25 minutes, or until golden brown on top.
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Cornbread dressing with vegetables and spices is just like traditional stuffing but made with a delicious cornbread recipe!
- 1 loaf crusty french bread cut into small cubes (about 6-8 cups), and DRIED
- 1 8x8 pan cornbread cut into small cubes (about 6-8 cups), and DRIED
- 1/2 cup butter
- 1 medium onion , chopped
- 4 ribs celery , chopped
- 4-5 cups low-sodium chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 Tablespoon fresh rosemary , chopped
- 1/2 cup fresh parsley leaves , chopped
- salt and freshly ground black pepper , to taste
If you haven't already, dry your cornbread and bread cubes. Spread them onto large baking sheets and leave them to dry out for 1-2 days. If you're in a hurry you can dry it out in the oven.
Place the bread cubes on a baking sheet and bake at 250 degrees F for about 30-45 minutes, tossing every 10 minutes or so, until the bread is dry and stale.
Preheat oven to 350 degrees F.
Add the butter to a large skillet over medium heat. Once the butter has melted add the onion and celery and cook for a few minutes until softened.
Add basil, thyme, rosemary, fresh parsley, and chicken broth and bring to a simmer.
Add the dried bread cubes to a large bowl. Gradually ladle the broth mixture onto the bread, tossing lightly as you go.
Gradually 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 and add more herbs or salt, if needed.
Layer mixture into a 9x13 inch baking dish and bake at 350 degrees F for 20 to 25 minutes, or until golden brown on top.
Recipe adapted from The Pioneer Woman.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe November 2013. Updated November 2018.
Anonymous says
it’ll be my first time making homemade stuffing, so lame question coming your way… does the white bread need to be stale before making? if so, to make it stale, do I just leave it out overnight?
Lauren Allen says
No a lame question at all! Yes, you will want to cut the white bread and the cornbread into small chunks and leave them spread out on a baking sheet overnight to dry.
Lisa says
Silly question…..can this dressing be made and stuffed into the turkey to cook?
Thank you:)
Lauren Allen says
Hi Lisa, I haven’t tried it, but I’m sure it could!
brenda says
How many cups does 12 slices of bread make? I have a loaf of French bread and don’t no how much to put in for your recipe. It sounds wonderful
Lauren Allen says
Hi Brenda, you can just cut 12 thin slices of french bread. (you can always adapt the amount of liquid you add at the end until you reach the right consistency for the stuffing).
cathy says
I made it as stuffing today and it got more compliments than my mothers recipe ever did. But I used a lot less chicken stock – just enough to make it moist. Thank you.
Penny Barry says
I made this for Thanksgiving and it was a hit. I did add a pound of sausage and some mushroom Didn’t know one of the guests did not like mushrooms. Next year I will be making this again without the mushroom. But everyone enjoyed the stuffing even the picky eaters. Thanks for a great recipe
Sharon says
Wondering if you can use just cornbread? And, just a pinch of sage? Is that enough?
Lauren Allen says
Sure! The french bread just adds a little extra “airy-ness” to the stuffing. It will be a little heavier with just cornbread.
Kristen says
I’ve been using this recipe for the last few years. It was when I started making everything homemade no boxed or canned ingredients and this is the only recipe I’ve used consistently every year. I like to try new things but this one is so good I don’t bother trying a new one. I stuff mine in the turkey and bake whatever doesn’t fit. It always turns out amazing.
Lauren Allen says
Thanks so much Kristen! I’m so happy to hear it’s made a permanent place in your recipe book! Thanks so much for sharing 🙂
Jean says
This is the first year that I am making my stuffing from scratch.
To save time, can I make it the night before and cook it the next day.
Lauren Allen says
I think that would work fine 🙂 Hope you enjoy it!
Lindsey says
Do you think this recipe would work in a slow cooker? I unfortunately don’t have double ovens, and I it always takes way longer to cook when I have two dishes in the oven. I read that you should cut the liquid in half if converting oven to slow cooker and cook 4-6 hours for every 15-30 min. in the oven. What are your thoughts?
Thanks!
Lauren Allen says
Hi Lindsey, I’ve never made stuffing in the slow cooker before, but your cooking time seems like it would work great. For this recipe I never really douse it in tons of liquid anyways, I just make sure all of the bread it coated well, so I wouldn’t personally cut down to much extra on the liquid. Id love to hear if you try it!