As a kid my mama always made cornbread dressing and thru the years I have learned from her. She never went by a written recipe, but she just always knew what to add to the dressing. Most of the time, she would add a hen to the dressing. This recipe does not have any chicken or turkey in it, but it could easily be added to this recipe.
My mom always used white cornbread and never a yellow/sweet cornbread. Also, she always added a few biscuits, I don’t really know why, lol, but I just make it like she did and add the biscuits, LOL.
Usually, our dressing was so green, because she would add enough sage to change the color. This is how I LOVE my dressing, the more sage=the more better, HOWEVER, for this recipe I went light on the sage. But, you can ALWAYS add more! Taste of the dressing raw as you make it and you will know when you have added enough sage. 🙂
What to serve with cornbread dressing?
- cranberry sauce
- giblet gravy
- ham
- turkey
- broccoli cheese casserole
- sweet potato casserole
- Southern Style green bean casserole
- corn on the cob
- baked beans
- deviled eggs
- potato salad
What is in cornbread dressing? (scroll down for printable recipe card)
- white cornbread
- biscuits
- celery
- yellow onion
- ground sage
- poultry seasoning
- melted butter
- boiled eggs
- raw eggs
- chicken broth
- cream of chicken soup
- salt
- black pepper
How to make cornbread dressing? (scroll down for printable recipe card)
- Preheat oven to 350 degrees f.
- Make the cornbread according to the directions and let it cool
- Make the biscuits according to the directions and let them cool
- Prepare 9 x 12 pan or baking dish by spraying it with a nonstick cooking spray
- Once the breads are cooled crumbled them up into the baking dish
- Chop up the celery and onion into small pieces and add them to a sauce pan with a stick of butter and 1/2 cup water
- Boil the celery and onion until they are soft and tender
- Pour the celery, onion and butter over the crumbled cornbread
- Boil the eggs until done and chop them up
- Add the chopped eggs to the dressing mixture
- Add the raw eggs to the dressing mixture. I add the eggs to a bowl and with a fork beat them until yolks are broken and then I add them to the dressing mixture
- Add the stick of melted butter to the dressing mixture
- Add the can of cream of chicken soup to the dressing mixture
- Add the chicken broth to the dressing mixture
- Add the ground sage, poultry seasoning, salt and black pepper to the dressing mixture.
- Salt and black pepper to taste
- Place a sheet of aluminum foil over the baking dish
- Bake for approximately 1 hour and enjoy!
How to store leftover cornbread dressing?
Leftover cornbread dressing is the best! Simply place the cooled leftovers into an airtight container and place them into the refrigerator for up to 5 days.
PLUS!!!! You can freeze your leftover cornbread dressing and it will taste PERFECT once thawed! It will last up to 3 months in the freezer.
Easy Cornbread Dressing
This is the best cornbread dressing recipe ever! This recipe has been passed down thru the generations! YUM!
Ingredients
- 4 packets of white cornbread, cooked and crumbled
- 6 biscuits (the small canned biscuits)
- 5 stalks of chopped celery
- 1 medium chopped onion
- 2 Tbsp ground sage
- 2 Tbsp poultry seasoning
- 2 sticks of butter - 1 stick to cook the celery & onion in and 1 melted stick of butter to pour in the dressing
- 6 eggs - 3 boiled eggs and 3 raw eggs
- 2 cartons (32oz each) or 64 oz chicken broth
- 1 can (10.5oz) cream of chicken soup
- salt and black pepper to taste
- 1/2 cup water - to boil with the celery, onion and butter
Instructions
- Preheat oven to 350 degrees f.
- Make the cornbread according to the directions and let it cool
- Make the biscuits according to the directions and let them cool
- Prepare 9 x 12 pan or baking dish by spraying it with a nonstick cooking spray
- Once the breads (cornbread and biscuits) are cooled crumbled them up into the baking dish
- Chop up the celery and onion into small pieces and add them to a sauce pan with a stick of butter and 1/2 cup water
- Boil the celery and onion until they are soft and tender
- Pour the celery, onion and butter over the crumbled cornbread
- Boil the eggs until done and chop them up
- Add the chopped eggs to the dressing mixture
- Add the raw eggs to the dressing mixture. I add the eggs to a bowl and with a fork beat them until yolks are broken and then I add them to the dressing mixture
- Add the stick of melted butter to the dressing mixture
- Add the can of cream of chicken soup to the dressing mixture
- Add the chicken broth to the dressing mixture
- Add the ground sage and poultry seasoning to the dressing mixture.
- Salt and black pepper to taste
- Place a sheet of aluminum foil over the baking dish
- Bake for approximately 1 hour and enjoy!
Be sure to check out our other dessert recipes
- Heath Bar Poke Cake
- Cherry Pie Poke Cake
- Lemon Poke Cake
- Red Velvet Poke Cake: 4 ingredients
- Maple Pecan Cream Pie
- Turtle Cheesecake
- Butterfinger Caramel Cake
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