Add This Simple, Flavorful Cornbread Dressing to Your Thanksgiving Menu!
You know those holiday dishes you look forward to all year long? That’s exactly what this Homemade Cornbread Dressing recipe is for me! Thanksgiving is right around the corner, and it’s time to start planning your turkey day menu. As much as I love a perfectly cooked turkey, the side dishes have always been the MVP of my Thanksgiving dinner. We all have a favorite, and this Homemade Cornbread Dressing is undoubtedly mine. Of all the annual turkey day sides, this is by far the most highly anticipated.
This mouthwatering take on traditional Southern dressing has been a family favorite for years and has even become a Thanksgiving staple in many of my friends’ homes. Buttery cornbread, fragrant herbs, and perfectly sautéed veggies come together to create a dish that tastes like pure, delicious nostalgia. The best part about this Homemade Cornbread Dressing recipe is that it couldn’t be easier to make. Trust me, your guests will be going back for seconds (and maybe even thirds). Tiffy Tip: My family prefers enjoying this recipe baked and served separately as a dressing, but you can certainly use it to stuff your turkey!
Make sure to scroll to the bottom of this blog post to shop my must-have items for homemade cornbread dressing! Also check out my Thanksgiving Essentials blog post HERE! As always, make sure to subscribe to my newsletter and follow me on Instagram for more content.
What Is the Difference Between Stuffing and Dressing?
Oh, the classic stuffing vs dressing debate! These two Thanksgiving recipes are nearly the same, but the distinction lies in how they’re prepared and served. Stuffing is traditionally cooked inside the turkey, while dressing is baked separately in a casserole dish. Regardless of how you serve it, this savory side dish is a true Thanksgiving favorite. Our home falls on team dressing, but there’s certainly something to be said for the extra flavor that stuffing adds to a turkey. Which do you prefer?
Homemade Cornbread Dressing
Ingredients
- 1 package Martha White white cornbread mix
- ⅔ cup whole milk
- 1 cup whole milk
- 1 whole egg, beaten
- 1 Tbsp olive oil
- 3 Tbsp butter
- 1 cup white onion, chopped
- 1 cup celery, chopped
- 3 cloves garlic, chopped
- ¼ tsp fresh parsley, chopped
- 2 cups chicken broth or more if you like a less dry texture
- ½ tsp coarse ground black pepper
- ½ tsp Kosher salt
- ½ tsp dried sage
- ½ tsp poultry seasoning
- ½ cup butter, melted
- non-stick cooking spray
Instructions
- Prepare cornbread mix according to package instructions, using milk and egg. Cool completely on a wire rack then crumble to a fine texture.
- In a large saute pan, melt butter, add olive oil. Sauté onions and celery 5-7 minutes or until tender; add garlic, sauté one minute.
- In a large bowl, combine cornbread, pepper, salt, sage and poultry seasoning. Add vegetable mixture and chicken broth. Mix until thoroughly combined.
- Transfer dressing into a baking dish coated with non-stick cooking spray. Drizzle melted butter on top of the dressing. Cover and bake at 350° for 30-45 minutes or until internal temperature reaches 160 degrees.
Notes
- I prepare cornbread a day in advance, crumble and allow it to dry throughout the day or overnight. My mom would add stale bread, crackers, etc., to enhance the flavor and texture (you can add gluten free options as well).
- Always adjust the seasoning to taste. I prefer more poultry seasoning and salt, and a small amount of sage. After you mix all of the ingredients, taste for seasoning.
- I typically add more liquid when mixing the cornbread with the other ingredients as I do not want my dressing dry.
- Each time I make this recipe I double or triple as we typically have more guests for Thanksgiving. This dish also freezes well.
- I often add this step. After I saute the vegetables, I transfer to a Dutch Oven, add the broth and bring to a simmer, then add to dry ingredients. Though not necessary, this step certainly creates more flavor.
