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, rosemary and parsley 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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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.