This Soul Food Cornbread Dressing is moist, savory, and packed with homemade cornbread, tender onions and celery, garlic, sage, thyme, and plenty of rich chicken flavor.
- Bruce
- Mica
- Ingredients for Homemade Soul Food Cornbread Dressing
- How to Make Soul Food Cornbread Dressing
- What’s the Best Cornbread for Dressing?
- How Moist Should Cornbread Dressing Be Before Baking?
- How to Keep Cornbread Dressing From Being Dry
- Cornbread Dressing vs. Stuffing
- What to Serve With Soul Food Cornbread Dressing
- Soul Food Cornbread Dressing Recipe
Bruce
Mica
When I was a little girl, I was not a fan of turkey. Around the holidays, everybody else could have the turkey because I was looking forward to a good ol’ pan of Soul Food cornbread dressing! There was just something about that dressing on the Thanksgiving table. It was warm, savory, full of sage, and had that soft, moist texture that soaked up just enough gravy. Growing up, dishes like cornbread dressing weren’t just another side dish. They were part of the holiday tradition. Everybody had their favorites, and you already knew which dishes you were putting on your plate before dinner was even served. These days, I can appreciate the turkey, but Cousins, I’m still reaching for the dressing!
My Soul Food Cornbread Dressing recipe starts with crumbled cornbread and crackers, then I load it up with sautéed onion, celery, garlic, sage, and thyme. Chicken broth and cream of chicken soup add plenty of savory flavor and help keep the dressing moist as it bakes.And that’s important because if there’s one thing Grandma’s generation taught us, it’s that nobody wants a pan of dry dressing sitting on the holiday table. It should be moist and flavorful, with a lightly baked top and a soft, savory center.
This is the kind of comforting, old-fashioned dressing that feels right at home alongside turkey, collard greens, candied yams, baked macaroni and cheese, and all those dishes we look forward to during the holidays.
What Is Cornbread Dressing?
Cornbread dressing is a savory side dish made with crumbled cornbread, seasoned broth, vegetables, herbs, and other ingredients that vary from family to family. And believe me, every family has its own way of making dressing. Some add shredded chicken or turkey. Some families add giblets, sausage, or even seafood. Then there are the little details people will argue about all day—whether you should use crackers, what kind of cornbread belongs in it, and exactly how much sage is enough.
That’s part of what makes Soul Food cooking special. Recipes are passed around family kitchens, adapted over the years, and eventually you learn to make them by recognizing how they’re supposed to look, smell, and taste, not just by reading measurements from a piece of paper.
For my version, I use cornbread and crackers with sautéed onion, celery, garlic, sage, and thyme. Then I bring everything together with chicken broth, cream of chicken soup, and eggs before baking it until perfectly moist and lightly golden.
What makes this Soul Food cornbread dressing recipe different?
You may wonder, aren’t all cornbread dressing recipes basically the same? No, they sure ain’t, cousins! Just about every Southern family has a tried, true, and trusted recipe (and usually, only one family member is allowed to make it!). So, what makes this Soul Food, Southern-style cornbread dressing different?
- It’s Savory. I make this cornbread dressing with a mix of savory fresh herbs and vegetables.
- It’s Flexible. You can add or leave out ingredients, depending on your tastes. Some ingredients can even be store-bought or homemade, and they won’t change the dressing’s deliciousness.
- It’s Flavorful. Now, all of my cornbread dressing recipes are damn tasty, y’all. But this one? Knocks your socks right off!
Ingredients for Homemade Soul Food Cornbread Dressing
A lot of dressing recipes come with a looooong list of ingredients – lots of chopping and measuring to do! Making a traditional cornbread dressing is usually a labor of love, but the payoff is oh sooo good. Here’s a brief overview of the simple ingredients you’ll need for my Soul Food cornbread dressing! You can find the full recipe and measurements in the recipe card below.
- Cornbread: Cornbread is the foundation of this recipe. You’ll need enough prepared cornbread to fill a 9×13-inch baking dish. Cornbread that’s had a little time to dry out works especially well because it can soak up all that seasoned broth without immediately becoming mushy.
- Ritz or saltine crackers: I add one sleeve of crackers along with the cornbread. Ritz crackers add a little buttery richness, while saltines have a more neutral flavor. Either one works.
- Eggs: Lightly beaten eggs help bind the cornbread dressing and give it structure while it bakes.
- Yellow onion: Onion adds savory flavor and a slight sweetness once it’s sautéed.
- Garlic: I use five cloves of fresh garlic. We’re seasoning an entire pan of dressing, Cousins, so don’t be scared of that garlic!
- Celery: Celery is one of those ingredients I expect to taste in a good old-fashioned dressing. It adds both flavor and texture.
- Sage: Sage gives cornbread dressing that unmistakable holiday flavor. You can use five fresh sage leaves or 2 1/2 teaspoons of ground sage.
- Olive oil: I use olive oil to sauté the vegetables before adding them to the dressing.
- Chicken broth: You’ll need between 4 and 6 cups of chicken broth. The exact amount depends on your cornbread and how much liquid it absorbs, so we’ll talk more about that below.
- Cream of chicken soup: Cream of chicken soup adds richness and savory chicken flavor while also helping us keep the dressing nice and moist.
- Seasoning salt: Seasoning salt brings all those savory flavors together.
- Coarse black pepper: Black pepper adds warmth without overpowering the herbs.
- Thyme: Thyme works beautifully with the sage and rounds out the flavor of the dressing.
How to Make Soul Food Cornbread Dressing
- Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish and set it aside.
- Next, prepare the vegetables. Dice the yellow onion, chop the celery, mince the garlic, and chop your fresh sage if you’re using it.
- Heat the olive oil in a skillet over medium heat. Add the onion, celery, and garlic, then cook until the vegetables become nice and tender.
- Once the vegetables have softened, add the fresh sage and cook everything for another 2 minutes. Then remove the skillet from the heat.
- Meanwhile, crumble the prepared cornbread into a large mixing bowl. Crumble one sleeve of Ritz or saltine crackers into the bowl as well.
- Add the sautéed vegetables and fold everything together.
- Next, add the cream of chicken soup and start pouring in the chicken broth.
- Don’t Add All the Broth at Once
- Cousins, this part is important.
- Start with about 4 cups of chicken broth, mix the dressing, and give that cornbread a chance to absorb the liquid.
- Then look at it.
- If the mixture still looks too dry, add more broth a little at a time. Depending on your cornbread, you may use anywhere from 4 to 6 cups.
- Once you’re happy with the moisture level, add the lightly beaten eggs, seasoning salt, black pepper, thyme, and ground sage if you’re using it instead of fresh.
- Mix everything until well combined, then spread the dressing evenly into your prepared baking dish.
- Bake the dressing uncovered for about 45 minutes, or until the top is lightly golden and the center has set.
What’s the Best Cornbread for Dressing?
For good cornbread dressing, I prefer cornbread that isn’t overly moist to begin with. In fact, making your cornbread a day ahead is a great idea. As it sits, it loses some of its moisture. That means it’s ready to soak up the chicken broth, cream of chicken soup, herbs, and all the flavor from those sautéed vegetables.
If you’re using freshly baked cornbread, that’s fine too. Just remember that fresh cornbread may not need as much broth. That’s why I give you a range of 4 to 6 cups of chicken broth rather than telling you to dump in a full 6 cups… This is one of those times when you have to cook like Grandma did and use your eyes.
How Moist Should Cornbread Dressing Be Before Baking?
If you grew up watching Grandma make dressing, you probably noticed that she didn’t stand there measuring every last drop of broth. She knew what the dressing was supposed to look like. That’s what I want you to learn, too.
Before baking, your cornbread dressing should look very moist and soft, but not watery or soupy. Remember, the cornbread and crackers are going to continue absorbing moisture in the oven. Therefore, if your dressing mixture looks dry before you bake it, chances are it’s going to be even drier when it comes out.
On the other hand, broth shouldn’t be pooling around the mixture. Start with less. Mix. Look at the texture. Then add more if you need it. That’s much easier than trying to rescue dressing after you’ve poured in too much broth.
How to Keep Cornbread Dressing From Being Dry
First, don’t skimp on the liquid. The cornbread needs enough chicken broth to stay moist while it bakes. Second, don’t skip the cream of chicken soup. It adds flavor, richness, and additional moisture.
Finally, don’t overbake your dressing. You’re looking for a lightly golden top and a center that has set while remaining moist. Once you reach that point, take it out of the oven. Nobody should need a whole gravy boat just to get your dressing down!
Cornbread Dressing vs. Stuffing
Although people sometimes use the words interchangeably, dressing and stuffing traditionally refer to how the dish is prepared. Stuffing is traditionally cooked inside a turkey or chicken, while dressing is baked separately in a baking dish. In Soul Food and Southern cooking, you’re much more likely to hear us call a cornbread-based version dressing. And around my family’s holiday table, dressing is exactly what we called it.
What to Serve With Soul Food Cornbread Dressing
This cornbread dressing was made for a full Soul Food holiday spread. Serve it alongside roasted turkey or baked ham with Southern collard greens, baked macaroni and cheese, candied yams, green beans, cranberry sauce, and gravy.
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Soul Food Cornbread Dressing Recipe
Ingredients
- Cornbread enough to fill a 9×13
- 1 sleeve ritz or saltine crackers
- 3 medium eggs lightly beaten
- 1 large yellow onion diced
- 5 cloves garlic minced
- 3 stalks celery chopped
- 5 sage leaves OR 2 1/2 tsp ground sage
- 2 tbsp olive oil
- 4-6 cups chicken broth adjust based on preferred moisture level
- 14 oz cream of chicken soup
- 2 tsp seasoning salt
- 1 tsp coarse black pepper
- 1 tsp thyme leaves
Instructions
- Preheat the oven to 350 F.
- Start chopping and dicing all of the vegetables – the celery, onions, and garlic. Also chop up the fresh sage.
- Heat olive oil in a skillet over medium heat, then add the onions, celery, and garlic. Cook until nice and tender.1 large yellow onion, 5 cloves garlic, 3 stalks celery, 2 tbsp olive oil
- Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.5 sage leaves
- Crumble the cornbread into a large mixing bowl, along with the crackers.Cornbread, 1 sleeve ritz or saltine crackers
- Add in the cooked vegetables. Fold the ingredients until everything is well combined.
- Next, pour in the chicken broth and cream of chicken soup.4-6 cups chicken broth, 14 oz cream of chicken soup
- Add in the beaten eggs, then mix everything until well combined.3 medium eggs
- Sprinkle in the seasoning salt, thyme, and pepper. Mix until well combined.2 tsp seasoning salt, 1 tsp coarse black pepper, 1 tsp thyme leaves
- Lightly grease a 9×13 bake dish, then pour in the dressing mixture.
- Bake the dressing uncovered for about 45 minutes.
- Serve and enjoy!
Nutrition
I love watching your videos. It’s always great to see the cook doing her thing and love the emails! Thanks Rosie, have a great day.
That’s so much Jacquie!
Couldn’t figure out how to post my own review so sorry for replying on this! This was THE BEST DRESSING. My first time making dressing and my family loved it. It was BOMB AF! Thank you for the wonderful recipe!! Will definitely make it again!
I use this recipe and the soul food macaroni recipe ever since I saw them and both of them have got an excellent ratings everybody loves in my mac and cheese now. You rock❤️
Made this recipe and it was so amazing!!! Thank you so much for sharing!
A must try for me. Thanks Rosie
I LOVE your recipes.
Thank you for sharing your family’s recipes. I love southern cookig, even though I am Hispanic.
And I live that your address your audience as “cousins”.
God Bless You
can you explain why you use Ritz crackers and the cream of chicken soup, please.
Absolutely gorgeous lady making the dressing that I have had my entire life, but no one can measure it out.. lol. Question – what is “cornbread enough to fill 9X13? Would that be about 2 8 or 9 inch round cake pans?
I Leonard!! I use my southern cornbread recipe. That’s enough. lol
So when you say 4-6 cup s chicken broth! How much did you use
It depends on how moist you want your dressing 🙂
Just in case someone finds this 7 years later, two regular boxes of Jiffy did the trick for me. Along with the crackers and other ingredients, it fit perfectly into the 13 × 9.
You are too cute! I’m going to try this. Its looks delicious. Also, love your kitchen.
Thanks Karen!! XOXO
Hi, would you make a video for this recipe?
There is a video posted within the post.
While growing up, my mom always made cornbread dressing. It is the best!
I agree!!
Will be trying this one with Cornish hens.
I Love your recipes and beautiful personality! Congratulations on your new home, current and future endeavors. You are always my first stop for recipes. #fan
Thanks LaShawn!
This looks great and so much easier than the one I make! I cook for three days at Thanksgiving so this will help so much. Thank you so much for posting. Your recipes look amazing. Thanks again and have a great holiday season!
Thank you!
This is almost the exact same way that I make my dressing! Pinning it so more people can find you and your blog!
Thanks Kenya! ❤️
Why has no one contacted you about a show on the cooking food channel. All your recipes are awesome.Cant wait to try this one.
LOL! I guess I’m not what they’re looking for ♀️
Looks similar to my Dad’s recipe, except we add diced boiled eggs to ours. How much celery do you add? I may be overlooking it but I don’t see it in the recipe.
Sorry about that. I fixed it. 🙂
I think I will try it this Sunday
I really love your recipes. So glad I came across your blog.
Glad that you found my blog as well!
instead of chicken broth can vegetable broth be used
Yes 🙂
Thank you for sharing your recipes I’m going to try a few of them tonight for my family.
Thanks for sharing your recipes, for the holidays coming up I will definitely follow your tips on the cornbread stuffing. And those collard greens. I see many good pointers to follow.
I made your cornbread dressing on today and it was the best dressing that I have ever tasted,can’t wait to make the Mac and cheese.
Love your the recipe. I’m going to make this for the first time. I’m going to use box cornbread. How many should I use?
It depends on the size of the box 🙂
I was wondering, do I have to cook the vegetables on a skillet, can I just add them to my bowl like you did for your other cornbread dressing recipe?
You can just toss them in the bowl if you’d like to.
I’m curious, what do the eggs do for the dressing? i don’t think I’ve ever had eggs in my dressing.
It helps hold everything together 🙂
Hi, I loved watching you make the dressing. Question, will it cook the same in an aluminum foil pan? because I need to make my family a large pan of dressing.
Yes, You can use aluminum foil 🙂
Hi! You mentioned using chicken in the video, but not in the listing of items to used. I’m assuming it will still taste good without the chicken.
Yes. Chicken is not need, but can be used.
Hi Rosie! Happy Thanksgiving! You are now my favorite food blogger! So excited to make this dressing for our Thanksgiving. We’re hosting ours on Friday. I’m leaving out the chicken meat since we’re having with our turkey, sorry . When I showed my husband the video, I chuckled because the first thing he said was, Laura, she’s so adorable and beautiful. Thank you for this recipe and your blog. Know that I’m impressed because I’ve never commented on someone’s blog before. Enjoy your day tomorrow. Laura
Hi Laura!! Happy holidays to you and your hubby !
I made this on yesterday for Thanksgiving, and it was absolutely delicious. It was my first time making dressing, and it was a huge hit! It was literally the most flavorful dressing I have ever tasted. Thanks Rosie!
Hi Rosie
Love all your recipes. You mentioned chicken breast for the recipe. Did you fry it or bake it or does it matter?
It was baked.
Hi Rosie!
Did you season the chicken before baking it? Was the skin removed and what part of the chicken was used?
Seasoned before, skin removed. I prefer dark meat. You can use whatever is your preference. Happy holidays!
You made the instructions so clear and interesting. I will make this dressing for Thanksgiving.
Question- can I make a few days ahead and refrigerate or freeze it?
Hi I wanted to know is the seasoning salt the same as poultry seasoning or is it something else
No, they are different luv.
Two questions. Can you use Jiffy Cornbread? Do you prefer yellow over white cornmeal?
You can use jiffy if you don’t mind your dressing being a tad bit sweet. I prefer yellow cornmeal.
I have made this recipe 2 years in a row. I absolutely love it. So easy and delicious. Thank you so much for posting the video along with the recipe, it is so helful.
Hi Rosie! First of all you’re awesome! I’ve used several of your recipes and they’ve all been on point! You are truly gifted and although I don’t know you personally I’m very proud as a black woman to see you share your passion with the world with so much confidence. The question that I have is about the amount of chicken. How many chicken breasts/thighs do you use? Thanks in advance!
Hi there! You can use 1 – 1 1/2 lbs of chicken. Happy holidays!
Can you use white cornmeal instead of yellow??
Sure you can
Why don’t you have a cooking show already? Food Network should be beating down your door!
LOL!! They haven’t found me yet I guess, LOL. Happy holidays.
Thank you for sharing this recipe. My entire family loved this dressing. My daughter and I enjoyed watching your video on how to make this. We made this together. It was an excellent and delicious learning experience for us.
Girl!!!! I have been looking for THE recipe for cornbread dressing and I have found it! I used your cornbread recipe and followed the dressing recipe exactly. I usually do that the first time I make a recipe and then, next time I make it, I make changes to suit our taste. There will be NO MESSING with this one, LOL! Thank you and, I can’t wait to read all of your recipes. Blessings on you and your family this holiday season.
Hi, I’m a dressing making freak for Thanksgiving and Easter, our recipes are similar, I shook my head at crackers, but I get the flavors and may try this one day. You really should have your own cooking show…..Happy Holidays to You!
New fan! I added green bell pepper to the sautee mix and used rubbed and ground sage once mixed. I used the recipe only, but the video looked like it added even more deliciousness. It Cut granny’s recipe down timewise and i couldn’t be happier.
Love your recipes
Thanks Robyn!
Almost my mothers recipe except she used white bread instead of crackers. Never have used can soup in her dressing. I’ll be trying your recipe this year. Thanks! Will check out your other creations!
This is so similar to my mom’s, now mine, stuffing recipe. Mine starts with a pound of pork sausage, preferably with sage, and then it’s exactly like yours but without the eggs. I’m going to have to try yours, thanks so much for sharing!
Yes please! It’s all your guests will say, when you ask if anyone wants seconds. However, I modified it slightly, throwing in boiled eggs, green peppers, only because that’s how my Granny did it and it is sublime. Thank you!
This was my first time ever making dressing. I have to tell you it was amazing! I’ll be making it again for the New Year. Thank you!
great recipes Im going to have to try it for Thanksgiving
I love you southern cornbread recipe. My son who is grown and has his own place now said why all of a sudden your cooking been slapping lately. I told him I heart recipes honey. Rosie
I will try this recipe this year. My children don’t like my dressing.
I will definitely try this for Thanksgiving and I wish you had a restaurant in Los Angeles because all your food looks delicious!
This recipe looks wonderful!! I have had. Has a top and bottom crust!?!? Like a pie style. Would that work for this recipe!?
I live in the south so cornbread dressing is a household favorite! It’s more than a holiday tradition for us. I love to make it throughout the year for Sunday dinner. Amazing recipe!
Entering Thanksgiving 200$ visa gift card contest Danielle Guidry
Hey cousin I’m entering your Thanksgiving contest my favorite recipes are My name is Danielle Guidry
1 seafood gumbo
2 southern oxtails
3 seafood boil
4 chili
5 vegetable soup
6 beef roast
7 collard greens
8 Baked macaroni & cheese
9: southern green beans
Hey cousin happy Thanksgiving I’m entering your Thanksgiving contest my name is Danielle Guidry
1 seafood gumbo
2 southern oxtails
3 southern seafood boil
4 slow cooked jambalaya
5 hamburger soup
6 slow cooked smothered roast
7 collard greens
8 Baked macaroni & cheese
9: southern green beans
10 Southern smothered cabbage
11 smoked turkey
I did everything you said I also put the dressing. In the oven for 45 minutes on 350 and it still came out super wet like it wasn’t done. Maybe too much broth, also I used a aluminum pan.
I’m still routing on your Sweet Potato Pie recipe
Cherise Howard
your written recipe for dressing calls for three stalks of celery but in your video you’re only using three ribs of celery. i was confused before going to the video
This recipe looks DELICIOUS! My name is Monica Straite & one of my favorite recipes from iheartrecipes is your Sweet Potato Pie!!! Wishing you an amazing holiday season cousin. Love ya
Hey cousin I’m entering your Thanksgiving contest my name is Danielle Guidry my favorite recipes are
1 sweet potato pie
2 faux gumbo
3 southern seafood boil
4 southern oxtails
5 soul food collards
6 slow cooked beef roast
7 jambalaya
Hey cousin I’m entering your Thanksgiving contest my name is Danielle Guidry my favorite recipes are
1 sweet potato pie
2 faux gumbo
3 southern seafood boil
4 southern oxtails
5 soul food collards
6 slow cooked beef roast
7 jambalaya
❤️❌❤️❌❤️❌
So yes the recipes gave everything we needed I to give! I made it with our Christmas dinner (in which my husband cooked everything else). So you made me look good girl
Can I mix everything and baked it the next day. Will it cause it to fall in the center.
You can certainly prepare it the day before, and bake it the following day 🙂
Should the crackers be stale or fresh?
You can use either 🙂
Hi! I am looking forward to making this today. My family and I prefer a big Sunday dinner the week of Turkey day that way we are free to enjoy the day while everyone else cooks.
I will definitely let you know how it went! I’m perusing your other recipes as well for some dinner ideas for next week.
Happy Holidays to you and yours!
I plan to try this recipe, including your cornbread recipe, for Thanksgiving this year! It looks so delicious! My question is, can I just boil frozen chicken breast for the cornbread stuffing recipe? If so, should I season the chicken after I shred it?
I suggest baking the chicken instead of boiling it.
Oh no! I saw your reply after I boiled the chicken breast in chicken broth and seasoned it with a little salt, pepper, and garlic powder. The chicken breast came out tasty though! I can’t wait to start cooking! I’m so excited about this stuffing recipe of yours!!
This recipe is delicious! My family and I love it. Now my family tells me that I’m in charge of the dressing for thanksgiving & Christmas. Hahaha!
Yayyyy!!!! So glad that you all love my recipe! XOXO
Great recipe! Thank you for sharing with us!
You have a green thumb in cooking. Keep making me and my husband happy with these finger licking recipes. You’re AWESOME. Love you much
Thank youuuu!!!
Sister I’m all about trying new ways to make stuffing and sis when I say that this here is the shhh you got it going on. Many blessings to you and your family
Thanks Kisha! XOXO
Very similar to my Sausage Pecan dressing, except I use toasted white bread cubed rather than the crackers. I toast pecans and add to dressing. I also use spicy pork sausage.
Food processor: I love my Cuisinart!
Hey!! You beat my mom’s recipe! I made yours and it was great! Everyone loved it. Thanks!
Such an amazing compliment! Thank you luv!
I will be making your corn dressing this year
My go to cornbread dressing recipe!
Excellent making tomorrow minus the thyme Leslie
Looks great wish I could taste it. I always use ground sage I’m going to try the fresh sage this year. I want to see if my family can taste the difference.
Awesome, Simple, Receipe. That. Anyone. Can. Follow. To. Obtain. This. Delicious. Cornbread. Dressing. Thank. U. &. I. Love. Ur. Receipe
I Love Soul Food. The Best Food!!
Your southern cornbread dressing recipee is delicious! It was a hit at our family Thanksgiving dinner last year and will now be our tradition to make your recipe every year!
This dressing is delicious!!!
My “grown” children loved it!
I have been making dressing “forever “ and it has never tasted this good!
THANK YOU!
First time making dressing for thanksgiving & watching your video. Wanted to do a trial run before the holiday and gurrl! Haven’t baked it yet but tasted the mixed ingredients. Excellent!!
I wonder if I can freeze for a few days before baking?
I love your recipes but most of the time I’m only cooking for two. Noticed that not all of your recipes you can adjust the amounts needed if you’re cooking for 2, 3, 4, etc – I do try to edit though 🙂
Thanks Rosie and hope you and family have an awesome Thanksgiving
Love your recipes and videos
Hello, let me start by saying, I am so glad to find your recipe, for this will be my first time making dressing. You kept it simple. My older brother who loves dressing will be visiting for Thanksgiving. I hope (I pray) he enjoys it! Thank you.
Hi, Can the cream of chicken be substituted with cream of celery? We have some vegetarians and from all of the wonderful reviews, I’d love for them to be able to try it. Or maybe I can split the recipe???
Thank you in advance!
Lorrie
You absolutely can use cream of celery! XOXO
Absolutely fantastic. Thank you for sharing
I love this cornbread dressing recipe. I found in a few years ago on Pinterest and made it and my family loved it. I have been making it ever since. I too have roots in New Orleans, La. I was born and raised in a small town in Louisiana.
Second time making this dressing this year and my mom approved of it so I’m sticking with it for life lol. Thank you so much for this recipe and I’ll be using the yam recipe next because everyone loved it last year as well
I loved this recipe. This was the first time I made dressing and my family loved it. Now I sending this this recipe to my daughter.
Great presentation and I enjoyed watching you make the dressing. I’m going to try this recipe and I hope it works for me so please leave me the recipe. Thank you.
the receipt was awesome it was a hit with my whole family
Great recipe! Easy and delicious, with clear instructions! Thank you for sharing with us!
I am so glad I stumbled across Rosie a few years ago. When I saw this recipe, I was like, “I’m going to try this because it really looks good.”
Now, if I don’t make it on Thanksgiving and Christmas, and Easter, sometimes, it just doesn’t feel like the holiday is right.
The BEST dressing recipe I’ve ever had and made. It’s now a permanent staple.
Hi Rosie I made your Soul Food Corn Bread Dressing and it was delicious it was a highlight of my dinner not just for Thanksgiving or Christmas just for any other day thank you for sharing your recipes I greatly appreciate it. It was definitely delicious
Hi Karen! Thanks for trying my recipe.
Hi I am going to be making this for Thanksgiving here in Canada. Would I need to double your cornbread recipe to have enough for this dressing?
Which cornbread will you be using?
I absolutely love your recipes. I wish that there was a serving size converter tool available. I need to make this dressing for a large crowd of about 75 unsheltered individuals.
Thanks for sharing this recipe. I’m going to try it this Thanksgiving. Looks Delicious
Hi Rosie, I will try your recipe.
Thanks,
Helen
Hello
Can you freeze the cornbread dressing and bake on thanksgiving day?
Thanks
Monicque
Hi There! Honestly, I’d just make it the day of. It’s really easy to do.
good vid. if you want the taste of celery. but don’t like the crunch- use celery seed.
Love this recipe, I use it every year:-) Thanks
Looks so good! I use Jiffy cornbread, should I make 1 or 2 boxes for this recipe?
Maybe 4 boxes if you’re using the small Jiffy boxes.
Can I mix all ingredients, put in baking dish, store in fridge overnight and cook the next day?
I would prepare and cook the day of.
Although it’s one of my holiday favorites, I’ve always been so afraid of dressing. Seeing my granny mix in the wet bread and chunks of meat and vet…it was erm….overwhelming? But once it was cooked? Goodness gracious! I’ve made this a few times (delicious btw). I love the fact that it allows me to have the poultry taste w/o using random bits of meat. One day I’ll graduate to the full fledged southern dressing recipe, I guess. Thank you for all these fantastic recipes!
Now my question is, when I bake it, it’s flat? Why? What am I doing wrong? I used 2 boxes of jiffy, the row of ritz, the eggs. I’ve made it about 3 times now, flat each time. One year my pan was waaaay to big so I’ve been using smaller ones, pretty sure after that first year it’s been the recommended 9×13 but still flat? Does it puff up? Am I overcooking?
Please help 🙂
Hello there. You aren’t using my recipe, so I can’t really tell you what you’re doing wrong. Sorry.
I’m a Texas girl who cooks dressing like you do. It must be the Soul. This recipe is great . I’m vegetarian.
enjoyed the recipe
Oh beat cornbread dressing I have ever tasted. Moist and fabulous. I am thankful to you. Blessings and I am going through all your other wonderful recipes.
Thank you for trying my recipe!
I love all your recipes you really saved me doing the pandemic I retired during that time and I was so bored your recipes were wonderful and my friends appreciated the free meals.
Very Mindful, Very Demure!!! Love It!!!!! Thank You
LOL!! Happy holidays sweetie!
Make this every year for thanksgiving, and it’s a fan favorite.
Great and easy to do recipe
I make this dressing every time I have a taste for it and on holidays it’s always a hit with my family and friends. It’s easy recipe to make and absolutely delicious.
Thank you!
Still coming back to remake this fabulous cornbread dressing thank you!
Love your recipe and your fun personality.
Omg!! I made this last year and loved it, I am gonna make it again!! This really needs more stars cause the dressing is so good!!!
I’ve made this two years in a row for both Thanksgiving and Christmas, and I’m going on year three! Its always gotten rave reviews from family. To me its the quintessential southern corn bread dressing. Perfect texture, and fresh sage really makes it perfect. I’ve yet to find a recipe that matches this, and I’ve looked around. So! Thank you so much for posting this recipe! As a side note, I sometimes add sage sausage and chicken from a rotisserie chicken and its so yummy. Very hearty, and great with cranberry sauce.
Delicious dressing recipe. I use cream of mushroom instead and sometimes add bacon instead of turkey and I don’t use saltines. I like to add fresh parsley.
Great recipe, Rosie!
Loved this recipe! Have shared it with many of my friends! Easy to make and delicious.
When I stumbled across your cornbread dressing recipe it was a Godsend. I had been searching for months for a recipe that was competitive to my childhood taste. My grandmother is 97 years old and her dressing was one our family holiday staple recipes. My grandma can’t remember her exact recipe measurements and she is entitled to that too at 97! I hit the internet and after months I found you, Soulful YOU. This recipe is the closest o could find and when I made it for the family we all got pretty emotional..even grandma was impressed. It’s in my recipe book now and I have made your recipe for almost 5 years now for Thanksgiving. I’m proud to have it in my wheel well and I’m grateful you share your deep love of cooking with the world! I just HAVE to get your cookbooks!! That’s the next step of my journey back to my roots. You have brought back my families tradition of making the best dressing that I plan to keep passing on for generations to come! Thank you from the bottom of this Texan Gals heart. Much love & blessings.
Aweeeee!! This comment definitely made my day! Thank you so much for trying my recipe, and keeping the tradition going!! XOXO
Easy to follow recipes and affordable
I grew up in Alabama and Texas, but retired to Oregon. Naturally I brought my love of cornbread and cornbread dressing, and was disappointed when everyone turned up their noses. They wouldn’t try it (they love that sticky white bread “stuffing”). So one Thanksgiving I made it anyway. It DISAPPEARED! The next year, they asked if I would bring it again. Rosie, it was your recipe. First I make your cornbread. Then use it to make your dressing. It’s just like my grandma used to make. Now you have a real following in Eugene, Oregon!
Hey Bruce!! I totally understand! I grew up in the PNW, so I get it!! HAHA. So glad that you found my recipe! XOXO