The BEST Southern Cornbread Dressing Recipe for Thanksgiving (Easy Step-by-Step Recipe)

 

What You'll Need

 

• 9 x 13 pan of cornbread, crumbled
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1/2 large bell pepper, chopped
• 3 cups chicken broth (more or less)
• 2 cups chunky breadcrumbs
• 1/4 cup rubbed sage
• Salt to taste (optional)
• 1 large egg, lightly beaten
• 1 tablespoon unsalted butter, softened

 

How to Make It

 

1. Prepare the Dish:

• Spread softened butter in a 9 x 13 baking dish and set aside.

 

2. Build the Base:

• In a large mixing bowl, add the cornbread and chunky breadcrumbs.

 

3. Cook the Vegetables:

• In a large skillet, add bell pepper, celery, onions, and 1/2 cup chicken broth (or enough to just cover the vegetables).
• Cook on medium high heat until vegetables are soft.
• Add the cooked vegetables to the cornbread mixture and stir to combine.

 

4. Season & Moisten:

• Add 1 cup chicken broth and mix well.
• Add sage and combine thoroughly.
• Add the beaten egg and stir to combine.
• Taste and adjust sage or add salt if needed.
• Add more chicken broth until the mixture is very moist but not wet.

 

5. Bake:

• Pour the dressing into the prepared baking dish.
• Spoon a little chicken broth over the top.
• Bake at 350 degrees fahrenheit until set and golden brown, about 20 to 30 minutes.

 

Note: You should be able to see a little broth on top before baking, but it should not look wet or watery. My family recipe often includes sausage or giblets. You can add either of those when mixing in the cornbread and sage.

 

⭐⭐⭐⭐⭐ If you made this recipe, I’d be honored if you left a rating and comment your feedback helps encourage and inspire others!