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.
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Recipe
Cornbread Dressing
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
Nutrition
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*I originally shared this recipe November 2013. Updated November 2018 and November 2023.
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Amazing recipe. I used bread I made a few days before and a package of cornbread made the day of, so I dried them out in the oven as suggested in the recipe. The only change I made was to add a little sage and just a smidge of poultry seasoning as I didn’t have rosemary on hand and wanted to try and incorporate it somehow. My husband was so happy with this dish, and I was too! He said it was his favorite part of our dinner for two. It was absolutely divine, and it will be our staple for dressing from here forward. Thank you for sharing it with the world!
Love this recipe! There’s only 1 change I will try next time and that’s to use regular vs honey cornbread. The honey flavor distracted a bit from the savory, delicious fresh herbs in my opinion…but it’s easy and tasty!! Thank you!
Best stuffing recipe out there! I also used your buttermilk cornbread recipe, and it was perfect!
My sister is a chef and recommended this recipe when I was complaining about the junk being sold at the grocery store. Hands down the best stuffing we’ve ever had. I will never buy it pre-made again.
Made this! Wondered when you added the parsley though.
The best ever!!! I love adding the flavors of Italian cuisine to my Thanksgiving!! I debated heavily for two weeks whether I should use my traditional Southern cornbread dressing or try something new – so glad I switched and delighted it was your recipe I used. Happy Thanksgiving!!
Can you use dried cornbread cubes in a bag you get at the bakery? If I’m taking it someplace, should I assemble and bake there or bake at home and reheat in microwave?
Yes, that would be fine! If possible, I would assemble at home and take it to bake, or you can bake it at home and reheat in the oven (covered with foil).
So good! The cornbread adds an unexpected sweetness. The fresh herbs and butter cooked onion added such a delicious and simple flavor. Definitely a new must-have for your Thanksgiving table
Do you use a southern style cornbread that’s only cornmeal or a northern style that’s mixed with flour? I’m planning to do southern cornbread but I’m worried it might be too crumbly.
Can I substitute fresh herbs such as sage for the dried and how much would I use
Delish
I made half the recipe, but I did add some ground sage, garlic powder, and onion powder to it as well. I only gave it 4 out 5 because the result was a bit dry. I had to keep adding more broth and rebaking it. Other than needed to add more broth, the recipe was very simple and delicious. I usually make my dressing with sausage, apples, and dried cranberries, so I thought I’d give this a try. Delish.
Hi! Can I use boxed cornbread stuffing to make this?
I did make the cornbread stuffing and as well as family enjoyed this recipe it was very easy too prepare!! However l used all cornbread and a little more melted butter. I added poultry seasoning only that’s what we like and delish
can I make this with all corn bread and no white bread?
Yes, that would be fine, it will just be a little more dense.
Can you use veggie broth instead?
Yes, sure!
Can I make this ahead of time (1 – 2 days)?
Yes, you can! Prepare the entire dish 1 day in advance but don’t bake it (put it in the casserole dish or in a ziplock bag in the refrigerator).
This has been our favorite stuffing recipe since we found it three years ago. My daughter requested it for her birthday dinner and declared she could “eat this every day and not get tired of it.” Thanks for sharing!
Hello!
If I pre-make this the week before thanksgiving how is it best stored?
Thank you!
Covered in the fridge :-).
Super easy and absolutely delicious.
Everything was delicious. Turkey was great. Only the cornbread dressing didn’t hang together like I had hoped, next time and there will be a next time I will add an egg for a binder. I
Ummm I wouldn’t suggest using an egg …maybe ,more liquid or butter
I use egg in mine. I mix everything together and let it chill together in the fridge overnight or a few hours before putting it in the bird. tastes better when cooked in the bird.
I made this and got rave reviews!
I made this for Thanksgiving and it was a HUGE hit. Definitely adding this recipe to my regular rotation. No more boxed stuffing in this family!
Can I freeze this a week before Thanksgiving?
Yes, in a ziplock bag or air-tight container.
5 STAR RECIPE! Make this and you wont regret it!
Thanks Ann, I’m really happy you enjoyed it!
Hi. I’m planning on making this but can’t use butter. I’ve made other stuffing recipes with oil in place of butter. Do you think that would work with this recipe? Would you sub it with an equal amount of oil? Thanks!
I haven’t tried it with oil so I am hesitant to say whether that will work or not! I would love to know how it turned out if you tried it!
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!
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!
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.
I think that would work fine 🙂 Hope you enjoy it!
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.
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 🙂
Wondering if you can use just cornbread? And, just a pinch of sage? Is that enough?
Sure! The french bread just adds a little extra “airy-ness” to the stuffing. It will be a little heavier with just cornbread.
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
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.
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
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).
Silly question…..can this dressing be made and stuffed into the turkey to cook?
Thank you:)
Hi Lisa, I haven’t tried it, but I’m sure it could!
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?
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.