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Close up square photo of Southern cornbread dressing with a wooden spoon scooping up a portion, showing crispy browned bits and soft cornbread pieces.
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Cornbread Dressing

Make the best Cornbread Dressing with simple ingredients and rich Southern flavor. A holiday favorite your whole family will love.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Side Dish
Cuisine: American
Servings: 15 servings
Author: Jamie Sherman

Equipment

Ingredients

  • 2 boxes cornbread mix (8.5 oz each)
  • ingredients listed on the box to prepare the cornbread mix
  • 2 tablespoons oil divided
  • 1 lb spicy pork sausage casings removed if needed
  • 1 large onion chopped
  • 2 apples cored and chopped
  • 4 celery stalks diced
  • ¾ cup chicken broth
  • ¼ cup butter melted
  • ¼ cup fresh parsley chopped
  • 2 teaspoons rubbed sage
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • salt and pepper to taste

Instructions

  • Preheat your oven and bake the cornbread according to the package directions. Let it cool completely, then crumble it into a large bowl.
    2 boxes cornbread mix, ingredients listed on the box to prepare the cornbread mix
  • Heat 1 tablespoon of oil in a large skillet. Cook the sausage until browned and no longer pink. Drain and set aside.
    2 tablespoons oil, 1 lb spicy pork sausage
  • Add the remaining 1 tablespoon of oil to the skillet. Cook the onion, apples, and celery until the mixture is softened. Remove from the heat.
    1 large onion, 2 apples, 4 celery stalks
  • Add the sausage, cooked veggies, chicken broth, melted butter, parsley, sage, thyme, rosemary, salt, and pepper to the crumbled cornbread. Stir gently to combine.
    3/4 cup chicken broth, 1/4 cup butter, 1/4 cup fresh parsley, 2 teaspoons rubbed sage, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt and pepper
  • Transfer the mixture to a greased 9x13 inch baking dish.
  • Bake at 375°F for 40-45 minutes or until heated through and lightly golden on top.

Notes

🥡 STORAGE

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Keep the dressing covered to prevent it from drying out.

♨️ REHEATING

  • Oven: Warm at 350°F for 15-20 minutes.
  • Microwave: Heat individual portions in 30 second bursts until warm.
  • Skillet: Warm over low heat with a splash of broth.
  • Air fryer: Heat at 325°F for 4-6 minutes.

❄️ FREEZING

  • Freeze baked or unbaked dressing for up to 3 months.
  • Wrap tightly to prevent freezer burn.

💡 TIPS FOR BEST RESULTS

  • Make the cornbread the day before so it crumbles well.
  • Add more broth if you like a softer dressing.
  • Let the dressing rest for a few minutes before serving so it sets.

🍳 ALTERNATE COOKING METHODS

  • Oven: Bake as written.
  • Air fryer: Bake portions in small pans at 325°F for 12-15 minutes.
  • Stovetop: Warm mixed dressing in a covered skillet with a little broth.
  • Slow cooker: Cook on low for 3-4 hours or until heated through.

♻️ LEFTOVERS

  • Enjoy leftovers with gravy or roasted meats.
  • Use as a base for stuffed peppers.
  • Mix into a breakfast scramble.

📝 NOTES

  • The cornbread can be made up to 2 days in advance.
  • Assemble the dressing ahead of time and refrigerate it before baking.
  • If using a glass or ceramic dish, let it sit at room temperature for 15-20 minutes before baking.

Nutrition

Calories: 288kcal | Carbohydrates: 27g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 525mg | Potassium: 164mg | Fiber: 3g | Sugar: 10g | Vitamin A: 259IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
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