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Down Home Cornbread Dressing

11/6/14

A true traditional recipes for southern cornbread dressing

True Down Home Cornbread Dressing, just like Mom’s!

When I was younger, I wasn’t a huge fan of turkey. So when the holidays came around, I could less about the “bird”( It wasn’t until I got older, and started cooking the turkey myself that I started to like it…) There was one dish, however, that I went bananas over ever holiday- And that dish happened to be my Moms’ Dressing! Hunny, my Mom can make dressing like no other ( well, other than her daughter of course πŸ˜› ). She would  put use the turkey necks, and turkey giblets, and use other ingredients to make the best damn dressing ever! My only complaint was she never seemed to make enough!

Years later, I pretty much make the same dressing, but I have added my own twist to it of course. Since, I am now a turkey lover, I like to add more turkey to my dressing. Therefore, I don’t just use the one or two turkey necks ( my mom used the turkey scraps, and put used to them). I use 2 lbs of turkey necks! Also, I add sweet peppers( bell pepper…. but not the green ones) to my dressing.

Homemade southern style cornbread dressing

Now what about the cornbread?!

For this recipe I make homemade cornbread. I will not be using any store bought dressing/ stuffing stuff. The recipe for the cornbread I make, is super easy. Also, you DO NOT have to wait a whole day to use this recipe (  I like old fashioned recipe just like the next girl, but ain’t nobody got time to wait a day to use the damn bread!) I simply  make my cornbread on 400 F, to help dry it out a bit. Therefore we don’t have to wait 24 hours for it to dry out.

Keep in mind, this is how I make my dressing. You can add more seasonings, and etc  if you choose!


Cornbread Dressing
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Down Home Cornbread Dressing

This homemade cornbread dressing is stuffed with turkey, tons of delicious seasonings, and sweet peppers, onions, and more. This classic southern dish will be the highlight of your holiday table. 
Course Side Dish
Cuisine Southern
Keyword Southern Cornbread Stuffing
Prep Time 35 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 45 minutes
Servings 8 servings
Author I Heart Recipes

Ingredients

CORNBREAD:

  • 1 cup all purpose flour
  • 1 cup yellow corn meal
  • 4 tsp baking powder
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil

Other ingredients needed:

  • 2 lbs turkey necks
  • 1 lb chicken gizzards or turkey gibblets
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp ground sage
  • 2 tsp smoked paprika
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp parsley flakes
  • 2 tsp minced garlic
  • 2 tsp dehydrated onions
  • 2 tbsp olive oil
  • 1 medium sized onion chopped
  • 2 medium sized sweet pepper chopped
  • 2 eggs
  • 4 cups chicken
  • or turkey broth
  • 1/2 cup butter melted

Instructions

Start off with the Cornbread:

  • In a large bowl, add in the cornmeal, all purpose flour, salt, baking powder, and sugar. Mix or sift the ingredients together.
  • Now add in 2 eggs, the vegetable oil, and the butter milk. Whisk everything, until well combined.
  • Grease a 13 x 9 pan ( or whatever you have) and pour the cornbread batter in the dish.
  • Bake the cornbread on 400 F for 30-35 minutes.
  • Let the cornbread cool down.

The meat:

  • Before anything, make sure you carefully clean the turkey necks and gizzards. Be sure to remove the membranes from the turkey necks.
  • Season the Turkey necks with 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp minced garlic, 1 tsp minced onion, 2 tsp smoked paprika, 1 tbsp ground sage, 1/2 tsp ground black pepper, and 1 tsp salt. Season the gizzards/giblets the same way.
  • Oil a bake dish, and place the turkey necks on one side of the dish, and the gizzards on the other.
  • Pour the chicken or turkey broth into the bake dish along with the turkey necks and gizzards.
  • Cover the dish, and place it in the oven on 350 F, for 1 hour or until the meat is nice and tender.
  • Remove from the oven and let cool.

Building the stuffing:

  • Add 2 tbsp of olive oil ( or vegetable oil) into a medium sized pan. Turn the heat to medium, and add in the chopped onions and peppers. Cook the vegetables until they softened, then remove from the heat.
  • In a large bowl, or dish crumble the cornbread. Add in the onions, and peppers, and fold in.
  • Remove the turkey meat from the bones, and add it along with the cornbread and peppers. Now dice the gizzards/gibblets, and add them along with the other ingredients. Fold in.
  • Pour the broth, from the bake dish that you cooked the turkey necks and gizzards in, into the dressing mixture.
  • Add in two large eggs, and stir in.
  • Last but not least pour in 1/2 cup melted butter.
  • Mix until everything is well combined, then place the dressing into a well greased dish.
  • Smooth out the dressing, then cover it with foil.
  • Bake the dressing in the oven on 350 F for about 40 to 45 minutes.
  • Remove the dressing from of the oven, and let it sit for about 5 minutes before serving.
  • ENJOY!!!!

Video

 Check out these recipes as well!

Southern Cornbread Dressing

Southern Cornbread Dressing


Homemade Southern Cornbread

Southern Cornbread


Soul Food Collard Greens

Soul Food Collard Greens


Candied Yams

Baked Candied Yams


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Filed Under: All Posts, Holiday Recipes, Sides, Thanksgiving Recipes Tagged With: Thanksgiving, Thanksgiving Favorites

Comments

  1. Key2cakes says

    November 11, 2014 at 8:23 am

    I am definitely making this for Thanksgiving dinner!! I love cornbread stuffing, and this definitely looks and sounds like a winner. Thanks for the recipe and have a wonderful holiday season!!

    Reply
    • Shontay Ford says

      November 19, 2018 at 9:20 am

      5 stars
      I will making that yummy cornbread dressing. Thanks for the recipe, wish me luck!!

      Reply
    • Cathy Greer says

      November 20, 2021 at 8:34 am

      5 stars
      I personally love gizzards but my cousins β€œthink” they don’t. I personally pressure cook my gizzards and neck for 20 min ( with the spices) then I take the gizzards and put them in the food processor coarsely grinding them. When done it looks like sausage. My family thinks it is delicious and have had it requested by numerous friends to make for their families. The rest is exactly the same.

      Reply
  2. Roy Brown says

    November 26, 2014 at 12:18 pm

    Thumbs up, looks delicious, I’ll be getting started in about two hours. Happy Thanksgiving to you all!

    Reply
  3. key2cakes says

    November 26, 2014 at 3:28 pm

    Hopefully, you will get this before tomorrow, but is that 4 tablespoons of baking powder in the recipe? That sounds like a lot; just wondering if that is the precise measurement?

    Reply
    • Rosie says

      November 26, 2014 at 3:40 pm

      OMG!!! THANK YOU for catching that it’s 4 teaspoons. WTH was I thinking?! Bless you, and Happy Holidays Hunny!

      Reply
  4. Marsha says

    November 29, 2014 at 5:12 pm

    I will be making this tomorrow. Since my neck and other parts went into the gravy, I’ll add some of the turkey. This looks delicious.

    Reply
  5. Tiko says

    December 11, 2014 at 9:07 am

    I found you on You Tube, while looking for cornbread dressing recipes. Let me say, I was shocked to see someone else using turkey necks. Everyone I know do not use turkey necks. I was happy to see you used them, as we do. But was surprised that you baked them. We boil then de-bone the meat. I will try your method for the Xmas holidays. I think your method may be easier than what I normally do. Thanks for the video.

    Reply
  6. Terrance McClain says

    August 4, 2015 at 11:35 am

    YAAAAASSSSSSS!!!!!! I’m so thankful for this! Finally someone that does it right! gezzz!!!!! I am thankful for you and your video. NOw I’m about to tear it up! It’s going DOWN!!!!!

    Reply
    • Rosie says

      August 12, 2015 at 7:03 pm

      Thank you for coming by!

      Reply
  7. Cynthia says

    November 7, 2015 at 9:01 am

    You don’t need dressing to go over this?

    Reply
    • Rosie says

      November 8, 2015 at 2:47 pm

      I don’t understand your question. The recipe is for dressing.

      Reply
  8. Meissa says

    November 11, 2015 at 4:11 pm

    Could I use the jiffy box corn bread ? If so how many boxes you suggest ?

    Reply
    • Rosie says

      November 11, 2015 at 6:07 pm

      Yes hun. I suggest using 4 boxes

      Reply
      • Meissa says

        November 14, 2015 at 4:58 am

        Thank you . You are an awesome

        Reply
  9. Meissa says

    November 15, 2015 at 10:26 am

    One last question can I use smoke turkey necks or u suggest the ones not ? Thanks

    Reply
    • Rosie says

      November 15, 2015 at 5:36 pm

      You can use whatever you’d like for your dressing. Keep in mind that smoked turkey is seasoned, so you may want to cut down on the additional salt πŸ˜€

      Reply
      • Meissa says

        November 16, 2015 at 2:29 am

        Ok thanks . I’ll just stick with your original recipe since yours is perfect already

        Reply
  10. Diamond says

    November 29, 2015 at 1:18 pm

    Can you give me an estimate of how many people this recipe will feed?

    Reply
    • Rosie says

      November 29, 2015 at 9:22 pm

      about 10, but it really depends on the people. LOL

      Reply
      • Diamond says

        December 1, 2015 at 2:10 pm

        Can I double everything or should I just make two dishes?

        Reply
        • Rosie says

          December 1, 2015 at 7:49 pm

          If you have fit everything in the pan, you’re good

          Reply
  11. D. Parish-Warren says

    December 25, 2015 at 3:58 pm

    Rosie,

    Thanks for your recipes! I used several of them to create a wonderful Christmas dinner. Thank you for sharing your gift!

    Reply
  12. Lisa Malone says

    November 16, 2016 at 6:02 pm

    I can not wait to make this for my fiance on Thanksgiving!!!! He is going to love it…. Thank you sooooo much Rosie! All my dishes are coming solely from your recipes.

    Reply
    • Rosie says

      November 16, 2016 at 9:08 pm

      I appreciate you using my recipes Lisa! XOXO

      Reply
  13. Noel says

    November 18, 2016 at 8:00 am

    5 stars
    HI Rosie,

    I tried posting this comment a week ago but it never did. Maybe this blog post is too old for me to comment but I’ll try again. Why do you bake the neck and giblets instead of boiling them? Or is that just something you’ve always done?

    Reply
    • Rosie says

      November 18, 2016 at 5:27 pm

      It’s just something that I do. You can bake them if you want to.

      Reply
  14. Misplacedhippie says

    November 20, 2016 at 5:53 am

    I’m very excited to find these “soul food” recipes! Best food on the planet!

    Reply
  15. Chris says

    November 25, 2016 at 9:04 am

    5 stars
    This was great, it tastes even better the next day after the spices and herbs get all cozy together.

    Reply
  16. Kim says

    December 15, 2016 at 4:06 am

    OOOOOOh my! I did not find this in time for Thanksgiving, but I will definitely incorporate this recipe into a meal really soon! Thank you so much for sharing. This looks delicious!

    Reply
    • Rosie says

      December 15, 2016 at 4:06 pm

      Thanks for coming by Kim!

      Reply
  17. Ashley C. Thomas says

    December 25, 2016 at 2:08 am

    I came across this recipe on Facebook. I am so glad I did !!! Your directions are so detailed. Thank, I’m making this today for Christmas Dinner along with your peach cobbler.

    Reply
    • Rosie says

      December 25, 2016 at 2:28 pm

      Glad that you found my blog! Merry Christmas!

      Reply
  18. I lovefood says

    November 15, 2017 at 9:16 pm

    Hi Rosie, is it 1 tbsp paprika or 1 tsp? Please help I’m planning on making this and I really want to do it justice….. thanks so much!!!

    Reply
    • Rosie says

      November 15, 2017 at 10:59 pm

      It’s 2 tsp

      Reply
  19. Debra Guidry says

    November 21, 2017 at 4:02 am

    how many cups of cornbread is used in this recipe

    Reply
    • Rosie says

      November 21, 2017 at 11:33 am

      Hi Debra! I made a fresh loaf of cornbread for this recipe. It’s listed within the ingredients πŸ™‚

      Reply
  20. Lady j says

    April 8, 2018 at 6:30 am

    5 stars
    Rosie what is dehydrated onions is that minced onion? Sweet onions does it matter which color use? Thanks for answering my questions. I made your old fashion cornbread stuffing for Easter 2018 dinner it was declious. I used your homemade onion gravy for Salisbury steak recipe for ild fashion cornbread dressing recipe. I also made soulful yams and hamwith pineapple brown sugar glaze with cherry.dinner was great. I gave coworker a plate he say it was good I got skills. Next day he was like you got leftovers.

    Reply
    • Rosie says

      April 10, 2018 at 5:17 pm

      Dehydrated onions, are the dry minced onions.

      Reply
  21. CJ says

    November 7, 2018 at 1:54 pm

    Hi Rosie.

    Would you suggest putting the stuffing in a 9×13 dish?

    Thanks

    CJ

    Reply
    • Rosie says

      November 7, 2018 at 6:03 pm

      Yes, a 9×13 would be great.

      Reply
  22. Jestica says

    November 11, 2018 at 8:31 am

    Can you make this ahead of time and if so how far in advance… I am trying to prepare a such as I can this year before the day so I can enjoy my thanksgiving as well

    Reply
    • Rosie says

      November 11, 2018 at 4:52 pm

      Yes, you can make it ahead πŸ™‚

      Reply
  23. Tionna Smith says

    November 16, 2018 at 11:15 pm

    Hi Rosie. How are the Parsley Flakes used in this recipe?

    Reply
    • Rosie says

      November 17, 2018 at 8:00 am

      They just add color. You can leave it out.

      Reply
  24. Dana says

    November 20, 2018 at 8:04 am

    5 stars
    Hi beautiful,
    I am going to make your dressing this year for the first time, I was wondering if it would taste just as good if I prepped the dressing the day before and just put it in the oven for the last part at the end of your directions the day of? Or would it be dry sitting in the fridge overnight? Just curious ,
    Thank you!

    Reply
    • Rosie says

      November 20, 2018 at 5:37 pm

      I recommend doing it the day of.

      Reply
  25. Fatiha Jones says

    December 23, 2018 at 1:13 pm

    5 stars
    Very Nice! I’m gonna make your stuffing tomorrow. I hope mines come out like yours.

    Reply
  26. Paula says

    April 14, 2019 at 9:06 am

    I made this for a potluck at my office several years ago and people are still begging me to make it again, saying it was the best they’ve ever had! I’m not a fan of necks and gizzards, but used chicken drumsticks for the meat, which worked out just fine, I followed the recipe for all other ingredients. Excellent recipe, and highly recommend!!

    Reply
  27. Nicole Scott says

    November 22, 2019 at 4:06 pm

    5 stars
    I have been making her recipes for two years. They all come out great, Food Network or the O Network are missing out on someone who relates to how simple people want recipes to be.

    Reply
    • Rosie says

      November 24, 2019 at 11:18 am

      Thanks for using my recipes luv!

      Reply
  28. Ms. Cynthia says

    November 16, 2020 at 4:51 am

    I’m sixty and that is old school for real. Child you made it look so easy I will challenge my only granddaughter.
    you rock young lady.

    Reply
  29. Shanequea says

    November 25, 2020 at 8:57 am

    Hey Cousin!
    Can this be made the day before? Or is it better to be served the same day?

    Reply
    • Rosie says

      November 25, 2020 at 2:03 pm

      You can totally make it before. XOXO

      Reply
  30. Ashley L says

    November 13, 2021 at 11:59 pm

    Hey I hope you are still looking at replies. Can I make this without the gizzards and possibly just add more turkey necks?

    Reply

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