Southern Cornbread Dressing

Dressing (or, as some call it, stuffing) is arguably the best part of any holiday spread, and this Southern cornbread dressing is a standout favorite. With a moist, savory interior and crisp, golden-brown edges, it’s loaded with savory herbs, buttery sautéed veggies, and lots o’ love. And that cornbread base brings just the right balance of sweet to the savory, making this dish an absolute standout. Whether you’re serving it alongside roasted turkey or Honey Baked Ham, it’s sure to be a winner.

Plus, you can prepare most of the components a couple of days in advance, so on the big day, all you need to do is toss ’em together and bake. It’s the perfect way to serve a spectacular, crowd-pleasing side dish without adding to the chaos of hosting.

Why You’ll Love This Cornbread Dressing

Of all the holiday dressings out there, why this one? Let me tell you:

• Packed with flavor. The rich, sweet cornbread base, combined with savory herbs, butter, and sautéed veggies, creates an explosion of flavors you’ll smell wafting through the house long before you taste ’em.
• Perfect texture. This dressing achieves the ideal balance between a moist, savory interior and perfectly crisp, golden edges. Not too mushy, and never dry, it’s Thanksgiving dressing perfection.
• Prep-ahead friendly. Worried about holiday hosting overwhelm? This recipe is super easy to prep in advance, so that, when the day comes, you have more time to enjoy your loved ones. See the section below titled “Can I Make Cornbread Dressing in Advance?” to see how it’s done.

Ingredients You’ll Need & Why

Time to get your ingredients together! Here’s what you’ll need (see the recipe card below for precise measurements):

• Crusty French bread – Cut into small cubes. You could also use sourdough or Ciabatta if you prefer.
• Prepared cornbread – Cut into small cubes. You can make your own or grab some from the store.
• Butter – I prefer unsalted butter because it allows more control over the seasoning. That said, salted butter is A-Ok. Just be a little careful about adding more salt later on.
• Chopped veggies – Celery and sweet onion. A yellow onion (or a couple of shallots) would also be fine.
• Chicken stock – Stick with low-sodium stock so you have more control over the seasoning. Want to keep it vegetarian? Veggies stock is just fine.
• Herbs – Rubbed sage, dried basil, dried thyme, fresh rosemary (minced), and fresh parsley (chopped).
• Seasonings – Salt and pepper to taste.

Tips for Success

Want to get your cornbread dressing just right? Here are some tips and tricks to help you on your way:

• Dry your bread properly. Ensure the cornbread and bread cubes are completely dried out before using. This prevents soggy dressing. As mentioned before, you can dry them in the oven if you’re short on time.
• Add broth gradually. When combining the dried bread with broth, add the liquid slowly while tossing. You want everything lightly moistened but not overly wet. Too much broth will turn your stuffing mushy and dense.
• Taste as you go. After mixing in the herbs, broth, and seasonings, taste the unbaked stuffing and adjust the seasoning as needed. Don’t worry, there aren’t eggs in this one, so it’s totally safe.
• Don’t overbake. Keep an eye on the dressing as it bakes. Overbaking can make it dry, so aim for a golden top and a soft center.

Variation Ideas

If you’re in a creative mood, you’ve come to the right place. It’s easy to tweak this recipe a bit to make it your own. Here are a few ideas:

• Add some protein. Toss some sautéed sweet Italian sausage, cooked and crumbled bacon, or sautéed pancetta in with the bread cubes. For a truly Southern take, try adding cooked oysters (this is often called “Oyster Dressing”).
• Sweet and savory. Incorporate diced apples or dried cranberries for a touch of sweetness and texture.
• Mushroom magic. Sautéed mushrooms can add an earthy, umami depth to the dressing. Gotta love that!
• Nutty crunch. Craving some crunch? Toss in some toasted pecans or walnuts.

What Goes With Southern Cornbread Dressing?

While it’s hard to resist eating this cornbread dressing straight out of the baking dish, it’s even better with the company of some of the following dishes:

• Holiday mains. This Southern cornbread dressing pairs perfectly with all the classic holiday proteins like roasted turkey (or my Cajun Turkey), Slow Cooker Honey Baked Ham, and/or succulent prime rib.
• Other holiday sides. Don’t forget your other festive faves! Serve this cozy dressing alongside creamy Mac and Cheese, Sweet Potato Casserole, Crock Pot Creamed Corn (or Jiffy Corn Casserole), and rich Scalloped Potatoes. Don’t forget the Cranberry Sauce and gravy!
• Your favorite festive dessert. Cap off your meal with classic holiday desserts like pumpkin pie, pecan pie, a decadent Pecan Pie Trifle, or my flavorful Pumpkin Spice Tres Leches Cake.
• A celebratory cocktail. Raise a glass with a warm hot toddy, spiced mulled wine, or a festive glass of eggnog. For a unique after-dinner treat, try my Holiday Moroccan Coffee.

How to Store and Reheat Extras

• Refrigerator. Once cool, seal any leftover dressing in an airtight container. It’ll keep in the fridge for up to 4 days and is GREAT in leftover turkey sandwiches, hot or cold.
• Freezer. Need more time? Seal fully-cooled leftover dressing in a freezer-safe airtight container. You can store it in the freezer for up to 3 months. Let it thaw in the fridge before reheating.
• To reheat. Preheat your oven to 350°F and transfer the dressing to an oven-safe dish. Cover it with foil and bake for 10-20 minutes, or until heated through. For smaller portions, microwave in 30-second intervals until warm.

More Easy Side Dishes

A thoughtfully chosen side dish or two can really bring a meal together. This dressing is case in point, but here are a few of my other favorites:

• Cheesy Boursin Mashed Potatoes
• Honey Butter Cornbread
• Creamed Spinach Bake
• The Best Macaroni Salad
• The Best Broccoli Cheddar Twice Baked Potatoes