This Southern cornbread dressing recipe is an old-fashioned favorite! Whether you’re making it for the holidays or any other time of year, this Southern dressing is sure to be a favorite side dish.
Hey Cousins! Today, I’m back with a classic Southern recipe that’s a family favorite ’round these parts: Southern cornbread dressing! I put my heart and soul into this recipe every time I make it. It’s packed with onions, bell peppers, shredded chicken, tasty herbs… you name it–it’s in there! I don’t hold back on flavor when it comes to my cornbread dressing because that’s exactly how Grandma used to make it!
Family Recipes for Southern-Style Cornbread Dressing
Now, fam – you may be asking yourself, “Haven’t I seen this recipe on Rosie’s blog before?” Well, like any true Southern cook, I have multiple recipes for cornbread dressing! And just like every Southern family, each recipe is a little different.
I’ve made cornbread dressing with Italian sausage, a savory cornbread dressing with onion and sage, a TRUE Southern recipe with collard greens and turkey, and even a vegan version! When it comes to Southern cornbread dressing, every family recipe has its own special touch. In this recipe, I use bell peppers for a bit of sweetness, classic herbs like thyme and rosemary, and cream of mushroom soup. It might sound similar to many other cornbread dressing recipes, but it has its own taste and memories in my family, which checks all the boxes for this classic dish!
Ingredients for Southern Cornbread Dressing
So, what do you need to make my family’s version of homemade Southern cornbread dressing? Simple ingredients and a lotta love! You can find the full recipe, ingredient measurements, and directions in the recipe card below. For now, here’s your shopping list!
- Day-Old Cornbread: using day-old cornbread is a must; the extra time is SO worth it. I make a double batch of my Southern cornbread recipe and let it sit out for a day.
- Saltine Crackers: crumbled crackers add salt and act like a binder, kind of how breadcrumbs work in meatballs.
- Vegetables: I use celery, sweet bell peppers, and onion. Sauteed in butter, these veggies add a ton of flavor – a little sweet and a little savory.
- Seasonings: I prefer to use fresh herbs in this recipe for maximum flavor potential. Fresh sage, thyme, and rosemary are my go-to herbs, along with garlic, salt, and pepper.
- Chicken Broth & Cream of Mushroom Soup: these two ingredients add moisture to the dressing mixture. I love a nice, moist, dense cornbread dressing!
- Shredded Chicken: adding shredded chicken really bulks up the casserole.
- Egg: finally, one large egg is just enough to give the dressing some structure as it bakes, holding everything together.
What’s the best kind of cornbread to use for cornbread dressing?
The most important part is that the cornbread is a little stale, just like when you make traditional stuffing with day-old bread; the same concept applies here. Day-old cornbread will hold up to more liquid without getting soggy and mushy. Fresh cornbread is much too moist to add additional liquid to. If you must use fresh cornbread, cut down on the chicken broth by about half to start.
As far as what kind of cornbread you should use, well… that’s up to you! A homemade cornbread recipe is best. I think my Southern cornbread is the perfect recipe to use here. If you like a little bit sweeter, use a sweet cornbread recipe. If you don’t have a from-scratch recipe up your sleeve, boxed cornbread mix like Jiffy mix is just fine, too.
How to Make Southern-Style Cornbread Dressing
Now we’ve come to the good part – how to make this easy recipe! As it turns out, I don’t have a video tutorial for this recipe… shocker, I know! However, it’s such a simple recipe I don’t think you need one to ace it on the first try. 😉 So, let’s walk through this recipe step-by-step together!
1-2 Days Ahead of Time:
- Whip up a double batch of cornbread using a recipe of your choice. We want to go with a double batch, so we have plenty to make this tasty dressing.
- Once done, let the cornbread sit out at room temperature for at least 12-24 hours. You can cover it, but cover it lightly with foil or a lid because we want the air to get in there and stale it up!
On the Day of Making the Dressing:
- Crumble the day-old cornbread into a large bowl along with a sleeve of saltine crackers. Toss them together and set the bowl aside.
- Heat a skillet on the stove over medium-high heat and toss in some butter. Once that’s melted, toss in your chopped onions, celery, and bell peppers. Sauté the veggies until they’re nice and tender.
- Add the minced garlic, herbs, and seasonings to the vegetable mixture. Stir everything together and take it off the heat.
- Add the vegetables to the bowl with the crumbled cornbread and crackers. Toss in the shredded chicken and one egg (beaten so it mixes with everything else) and give everything a good stir.
- Next, add the cream of mushroom soup and chicken broth. Add the broth one cup at a time – if the dressing mixture is becoming too liquidy for your taste, use less broth!
- Spread the cornbread dressing mixture into a greased 9 by 13 casserole dish, cover it up with aluminum foil, and pop it in the oven at 350 degrees for 1 hour.
- After the first hour, uncover the baking dish and bake for 30 more minutes until the top of the cornbread casserole is perfectly crispy and golden brown.
And there you have it, fam – the perfect side dish! This traditional cornbread dressing has everything – savory herbs, tender chicken, and tons of flavor from fresh, tasty veggies and seasonings. Whether you’re serving it at Thanksgiving dinner or on a casual Tuesday night, it’s sure to disappear from the dinner table.
Recipe Tips and Variations for Southern Cornbread Dressing
Like every family has different recipes for cornbread casserole, every recipe is a little flexible! So, as usual, I’ll share some of my favorite Cousin Rosie tips and tricks for adjusting this recipe to fit whatever needs you may have. Did I miss something? Drop a comment down below and let me know!
- Instead of using chicken and chicken broth, feel free to swap it out with turkey and turkey broth! Leftover turkey is a great swap, especially if you’re making this dish after the holidays.
- To make it vegetarian, leave out the meat entirely! Just use vegetable broth instead.
- You can use different herbs and seasonings depending on your tastes. Don’t love sage? Leave it out! Poultry seasoning is another great option to add tons of flavor.
- Any cream of condensed soup works in this recipe, like cream of celery or cream of chicken soup… use what you have!
- If you don’t have time to make a batch of cornbread ahead of time, you can still make it the day of. Overbake the cornbread by about 10-15 minutes (lower the oven temp slightly to prevent burning). This will help to dry out the cornbread, making it easier to use in this dressing recipe. Just be sure to let it cool entirely before crumbling it up!
- Leftover dressing should be stored in an airtight container or tightly wrapped at room temperature for up to 2 days or in the fridge for 3 days.
- I’ve never tried freezing this recipe, but if I did, I’d recommend freezing it before baking to preserve the texture and flavor.
More Southern Side Dishes from I Heart Recipes
If you tried my Southern cornbread dressing recipe and loved it, leave me a comment down below! Looking for more Southern dishes? Honey, have I got you covered! Here are some favorite recipes:
- Southern Vegetarian Mixed Greens
- Southern Hush Puppies Recipe
- Southern Baked Macaroni and Cheese Casserole
- Baked Candied Yams – Soul Food Style!
- Corn Pudding Casserole
- Southern Fried Okra
- Rice Dressing Recipe
Loved this recipe? Share a photo by tagging me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.
Southern Cornbread Dressing Recipe
Ingredients
- 2 batches day-old cornbread
- 1 sleeve of saltine crackers crumbled
- 2 stalks of celery chopped
- 1 medium sized green bell pepper diced
- 1 medium sized red bell pepper diced
- 1 large onion diced
- 4 tbsp salted butter
- 1 lb cooked chicken shredded
- 3 fresh sage leaves chopped
- 1/2 tsp fresh thyme leaves chopped
- 1/2 tsp fresh rosemary leaves
- 1 tbsp minced garlic
- 2 tsp kosher salt
- 1 1/2 tsp ground black pepper
- 4 cups chicken broth
- 1 14.5 oz. can condensed cream of mushroom soup
- 1 large egg lightly beaten
Instructions
- Make two batches of Southern-style cornbread 1-2 days ahead of time, and leave out to dry up.2 batches day-old cornbread
- When you're ready to make the cornbread dressing, preheat the oven to 350 F.
- Crumble the day-old cornbread into a large bowl, along with the crackers.1 sleeve of saltine crackers
- Pour in the chicken broth and let the mixture sit for 10 minutes.4 cups chicken broth
- Meanwhile, toss the butter into a medium sized pan, and melt over medium heat.4 tbsp salted butter
- Once the butter is melted, add in the onions, celery, and bell peppers. Cook the vegetables until they soften, then add in the garlic, seasonings, and chopped herbs.2 stalks of celery, 1 medium sized green bell pepper, 1 medium sized red bell pepper, 1 large onion, 3 fresh sage leaves, 1/2 tsp fresh thyme leaves, 1/2 tsp fresh rosemary leaves, 1 tbsp minced garlic, 2 tsp kosher salt, 1 1/2 tsp ground black pepper
- Add the cooked vegetables, chicken, and herb mixture into the large bowl with crumbled cornbread and crackers.1 lb cooked chicken
- Add in the cream of mushroom soup, the egg, then fold the ingredients.1 14.5 oz. can condensed cream of mushroom soup, 1 large egg
- Add the mixture into a lightly greased or buttered 9 x 13 bake dish and cover.
- Let bake for 1 hour.
- Remove the cornbread dressing from the oven, uncover, and bake for 30 minutes until the top is golden brown.
- Let cool.
- Serve & enjoy!
oh Rosie, this looks divine! Do you know if it freezes well because I don’t think my family could eat a whole pan at one time.
That’s a great question! Although, I’ve never tried freezing this, I don’t think it would be a problem.
Freezing the dressing in the uncooked or cooked state is fine. I prefer to cook what will be eaten and freeze the rest…then you can unthaw when ready for more….that way you do not have to mix up a new batch.
Yes it freezes great! This is my moms recipe but we use cream of chicken instead of mushroom (or whatever is on hand…chicken, mushroom or celery).
What about a honeybun cake
Ooh! That sounds good!
My suggestion are Apple cider, apple cobbler, and a pumpkin bundt cake.
I think I have all but the pumpkin pound cake uploaded :-)… I need to redo the apple cobbler though!
For Desserts: How about Apple Cobbler, Pecan Pie, Triple Berry Cobbler, Pineapple Upside Down Cake with cherries and add chopped walnuts. 7UP Pound Cake. I will try your recipe for Southern CORNBREAD DRESSING.
I have almost all of those but the triple berry cobbler 🙂
Hello, I would love a recipe for an old fashion pound cake with caramel icing. Thank you.
sounds amazing!
Bisquick cobbler recipes.
Those are pretty easy, and I think a lot of people would like them. Great idea.
I’d love an easy recipe with “a twist” for thanksgiving… thank you kindly.
Girl, this looks and sounds delicious! I am a huge cornbread dressing fan so I am going to try this real soon. I do however, have one question regarding the fresh herbs. Can dried herbs be used as a sub, if so, how much? Thanks as always and I’ll be sure to let you know how it turns out!
Hi Roni! You can use dry herbs. Same amounts 🙂
Hi Rosie, Just a heads-up, you left out when to add the chicken in the Dressing recipe. Now…I so enjoy your recipes, your real-life & down-to-earth attitude! I’ve baked your candied yams about 7 times this past year and we LOVE them; my son eats his cornbread soaked in yam juice. An easy drink that’s always a winner for me: 1 part 7-up to 1 part frozen apple juice concentrate (that’s it!) Floating any fruit on top is beautiful & cranberries with apple slices would be nice for the holidays. Looking forward to your next recipe! God bless.
The holiday drink sounds amazing! I have to try it!
Just wanted to be left on your site to receive your recipes. Thanks
I suggest a deep dish apple cobbler wit h homemade whipped cream. No crumb topping please. For drink, strawberry ice tea or the Virgin version of drinks like mail tai, pina colada, or other drinks.
Apple Cobbler… I’m gonna do it 🙂
Please post the recipe for a honeybun cake
Wow! I guess I have to add honeybun cake to the menu! 🙂
Hello Rosie. My husband actually stumbled upon your recipe, when I was desperate for a Turkey Meatloaf Recipe. When he found the one with the BBQ sauce, oh we fell in love. He actually helped me make it lol! Now I won’t make any other version. Ever since, I’ve been peering through your recipes to find items that no one I know actually makes on a regular and easy enough for me to follow. I have this question tho….did you upload the HONEY BUN RECIPE yet?? Lol, I’ve heard about it. Like some guy in St. Louis makes it tastes soo much like the store brand. Sorry I don’t know who, but I would love to bring that to the table soon. Lol! You’re the best girl. I’m gonna do a trial run on this dressing. Got to get my soulfood cooking up to speed. Thanks so much!
Hi Shay!! I’m glad that you all found my blog 😀 . The Honey Bun Cake will be up next month. LOL.
Yes lord, sounds like a winner!! Keep us posted please!
Yum! Can’t wait to try this recipe..reminds me of my grandmothers recipe. For dessert..would like to see a sour cream cake kicked up a notch for the holidays. THANKS FOR ALL THAT YOU DO! You are awesome!
Hi JoAnn! Like a Sour Cream Pound Cake?
Sour Cream Pound cake would be good too! Put a new spin on it …lol. Thanks! But whatever you come up with…I will make lol.
Hi Rosie! I love your Recipes!! I would love to see a citrus pound cake recipe for dessert.
,
Hi Carolyn! I have a Cherry 7up Cake recipe here 🙂
Hi Rosie! Can you provide a recipe for a chocolate cake with yellow cake mix? I never make my just right. Thank you!
Hi Lyn! A chocolate cake with YELLOW cake mix? Thats a new one for me lol.
I think she means a yellow cake with chocolate icing.
Would love to see a holiday Key Lime Pie, Lemon Meringue Pie, and Apple Crumb Pie and a holiday milk shake maybe red velvet. Raspberry or Apple Cider drink and non alcoholic sparkling punch.
I have been loving Heart Recipes. I always use your recipes during the holidays and they are always a big hit.
Great ideas!
Can you do a sock it to me cake for your holiday recipe list?
Sounds good!
Really looking forward to making this for Sunday dinner!!!☺☺
Awesome, enjoy! 🙂
Looks moist and delicious. Can’t wait to try this out!
It’s delicious! Definitely give it a try 🙂
Cornbread dressing is my favorite! You asked about desserts/beverages. I like to make any dessert
that fits into a 13×9 pan for get-togethers. It can be a cake or a no-bake dessert.
How about recipes for a cream cheese pound cake, a chocolate pecan pie and a simple Sangria ?
Hi Stefanie! Here is my Cream Cheese Pound Cake
Hey
Rosie this recipe looks great i can’t wait to make it. Can I use turkey instead of chicken in recipe for thanksgiving. Or will it change the flavor.I suggest a lemonade for drink and dessert your best ever lemon pound cake. Also my grand mom friend used make homemade red velvet cake. And can other use make a 30 day cake.The 30 day cake was coconut cake each day. U add ingredient than bake it . she used bake right before Christmas. Cake was so good.
Hi Veronica! You sure can use turkey instead of chicken 🙂
How about a easy but tasty Butter Pecan Cake …. I Love your site ❤️
yummy! That sounds good!
What about a lemonade recipe drink. I can’t drink soda or tea.
Can you please do a brownie recipe?
Hi Kamaria. I have a couple of brownie recipes posted.
Hi Rosie
Can you share the recipe for the homemade cornbread dressing you use in this recipe?
Hi Teerra. The recipe is here.
Adding this to my thanksgiving menu! It’s perfect ❤️
Thanks for coming by!
Hi Rosie. I will definitely try your corn bread
dressing recipe. It sounds delicious . Do you
have a recipe for butter roll for desert. I know it’s old school but it’s so good
Hi LaWare! My Butter Roll recipe isn’t posted yet.
What parts of the chicken are more suitable for this recipe? Does it work better with white or dark meat? Boneless or bone in?
It depends on what you like. I prefer dark meat, but white can be used.
Hi Rosie…love all your recipes, and you are so pretty, just had to say it. Im trying your cornbread dressing for the first time I need to know a couple of things are both peppers necessary my family arenot big fans and if i use ground herbs how much versus fresh. sorry my first and i want to get it as close to edible as possible. Mom always made it but shes not here anymore so Im trying. also white or yellow cornbread. Thanks so much I look forward to more good recipes
Hi Cheryl. Thanks for the lovely compliment! You can omit the peppers. I listed the amount of dry herbs in the recipe 🙂
Hi Rosie,
Love your recipes. For the cornmeal dressing – should I use half of the cornbread or make make two batches?
Two batches.
I had that same question. So when making the Southern Cornbread, make two pans of cornbread plus the sleeve of crackers, right? Wanna be sure! Thanks 🙂
If you’re doubling the recipe, double everything.
To start with I am more of a dry bowl, wet bowl person. With that being said. Wouldn’t it be easier if you were to add the soup, egg ( slightly beating ) with the cooked veg., Chicken, and herbs together ??? Would there be less breakage ??? Cause girl I am from the South, and raised in the South !!! Southern Tennessee, Sequatchie Mountain. I can’t fold to save my life. The only thing that I can fold is clothes!!! Salt and pepper ??? Loving your recipes !!! Going to start making some this week for Thanksgiving. Thank-you !!! Have a HAPPY THANKSGIVING !!!
Hi Gail, whatever method works best for you 🙂
How do you suggest cooking the chicken? Fried, i hope – lolol!!
Baked. LOL!!
No store has ground ginger is there a good sub I can use instead?
Which recipe? Because this dressing does not contain ground ginger. If you’re talking about the yams, you can omit the ginger.
I’m sorry! Yes the yams, turns out I had some in my cabinet from months ago. Praise God!
Rosie!!! I had to take time out of my Thanksgiving to give you a sincere thank you! I’ve made dressing for my family several times over the years but this year, this recipe came out amazing it was so delicious. I also made your cream cheese pound cake, amazing!thank you for your recipes,God bless you and have a great Thanksgiving!
You too Tiffani!
I ain’t no let’s make dressing jus cuz type of lady but I told my husband today ima have to start makin this jus cuz on gp!! He’s like what I wantin for so it looks like ima be a dressing type of lady jus cuz now!!! Loved it sooo much had my 13 year old son make it #myturkeydaywasdelicious
Hello! I love your recipes, but I was wondering if this recipe calls for 2 batches of corn bread or just 1? Also, if I did just one will it ruin the dressing? or should I cut ingredients in half or make another corn bread (it wouldn’t be a day old though). Hope to hear from you soon! Thank you
2 batches, as written. If you want to make one, you can cut the other ingredients in 1/2 🙂
Oh my goodness, Rosie, I made this dressing for Thanksgiving. Can I say, Hallelujah! Dressing is one dish that I have never had a handle on – and I’ve tried many, many recipes. I’ve had any number of people exclaim,- dressing? You want to make dressing? That’s easy. All you have to do is…” Whenever I hear “all you have to do is,” I know I’m not going to be successsful. I’m not that talented. I need specifics. BUT this year I finally, finally had some delicious dressing. It reminded me of my Mom’s and her dressing was the bomb. She’s gone now and I regret never learning from her. Now, I will never be without delicious dressing again. Thank you so much.
Glad that you liked the recipe!
Yes indeed! This recipe reminds me of my grandmas! It just taste like this is actually the original dressing recipe for all decades!
Let me be the 100th person to say, THIS RECIPE IS SO DELICIOUS! It’s so good! This was my first time actually cooking dressing and I mean my whole family loved it! My wife told me, “baby I didn’t know you can cook like this.” I will forever make this dressimg recipe! I did in fact use one bag of stuffing mix instead of saltine crackers though! Just not a saltines crack kind of person. But everything else I followed and it is amazing. Even my parents who cook, told me “boy this dressimg is good!” And the CORNBREAD!! I’ll leave a review for that on that blog! Thank you for sharing! Holidays will never be the same! Cause I’m cooking this for every one of them!!!!! God bless you!
Hi Jalil! So glad that you liked the recipe!!
Hello how are you? I am looking forward to trying this recipe very soon. I’ve tried many others and they were absolutely great!! Do you have a gravy recipe that you use to serve over your dressing or do you just serve it with some Cranberry Sauce?
I usually use turkey gravy, but the recipe on here is outdated, and unavailable 🙁
Hi Rosie! I LOVE your recipes!
I’m making your smoked turkey & collard greens dressing for Christmas. Soo…
Will the herb croutons (I think that is what I saw) taste like Stove Top dressing? I ask because my family likes day old dressing.
*I may go with your Southern Cornbread Dressing to be if it does taste like Stove Top dressing. So…
What changes do I need to add or omit to the recipe so that it tastes right? I am not a cooking pro, lol. I notice in one recipe you used Kosher salt but in the other regular salt as well as other small differences which make make a BIG difference for a novice like me, lol.
I am preparing my shopping list of ingredients. Please help!
You can use cornbread instead of the croutons 🙂
Hi ms Rosie. What is meant by two batches cornbread
Two cornbreads
Hi Rosie, I actually like a sweeter cornbread. Is there any way to make it sweet, from scratch? I don’t want to use jiffy… Should I just add some sugar? Approximately how much, if so? Thanks in advance…
Hi Lec. Try my Southern Sweet Cornbread Recipe.
Hi rosie love ur recipe for southern cornbread dressing. Will it b ok to shred up a rotisserie chicken and add to recipe?
Absolutely ❤️
Hi Rosie – To dry out the cornbread, should it be left uncovered? I want to make sure my attempt comes close to the deliciousness you present and I follow the recipe to a T!
Yes, leave it uncovered 🙂
Hi . Love your recipes! Confused about making 2 batches. Do I need to make 2 pans of cornbread?? Or, is this going to make two 9×13 pans of cornbread dressing? I know others have asked so my apologies because I’m still unclear.
Make two 9×13 cornbreads 🙂
Hi Rosie. What does putting the ritz cracker in do to the dressing?
It adds to the texture.
Hi Rose is their any way you could maybe tell me how much ingredients to make a oval tin pan full of your dressing im incharge of the dressing this year and i don’t want to miss things up…
Double it.
Hi Rosie,
My family has made this for years, we call it chicken dressing cause we use a whole chicken in it. One item I have never send is the cream of mushroom soup. I’m going to add hat this year. Love your newsletters. Keep them coming. Thanks.
Almost identical to my mother’s recipe. The two things that are different are the chicken and the cream of mushroom soup. She boiled the chicken innards and the neck till done and chopped that up and put in dressing and used the stock from that in the dressing. I used to eat the dressing with cranberry sauce and that was my meal. Mmmm good
Hi! I love all your recipes, I’ve cooked the southern greens, southern cornbread & yams, absolutely delicious! Your actually the first recipe I look for you are amazing! I’m thinking of making the cornbread this year for thanksgiving, can I substitute the chicken in the cornbread? Wondering if it’ll still taste the same without it?…& If I cook the cornbread the day of serving but leave in oven a little longer will it dry out that way?
Thank you so much have a blessed day
Hi Toya! Yes you can cook the cornbread a little longer to dry it out. I didn’t see what you planned on using to substitute the chicken.
Please make a video! I learn Better that way lol
I just tried your dressing for Thanksgiving yesterday and it will now be my go to dressing. My family loved it and so did I. Thank you for your recipe!!
This recipe was amazing and right on the money! It was a just like my nana’s cornbread dressing. Thank you!!!
Hi Rosie!
I pray all is well with you and your family! I wanted to know can you use cream of chicken instead of cream of mushroom? I absolutely love your recipes will be making your cornbread and dressing this thanksgiving. Will definitely keep you posted! Thank you and Happy Holidays!
Hello hun! Yes, you can!
Love this recipe
Easy to make and was so tasty!!!
Love this recipe. Just like my grandmas. Every time I make it, it transports me back to her kitchen. Her cooking while telling stories of when she was a child and how much more simple the world was then.
Thank you for this recipe, it gives me a little piece of my granny, even though she’s no longer here.
Prayers and hugs to you.
I still remember my Granny saying you needed a OLD cornbread to make the dressing so I’ve always made it a day ahead!! Obviously she taught me well and someone taught you well too!! Can’t wait to try this!
Hello cousin! I can not wait to try your dressing recipe. Looks so delicious!!!
Hi Rosie!!
I have a 21×13 pan to cook your sothern style cornbread dressing, what is the ratio for the seasoning, I am concrned about the flavor.
I love this recipe! Cant wait to maje this fir yhys yesrs thanksgiving dinner
Hi Rosie! Thank you for the chance to win groceries for Thanksgiving! I’ll definitely be making this recipe to remind me of how my granny use to do it. She made her cornbread from scratch! Talk about old school!!
Hello Rosie,
This is one of the many recipes, Of Yours, that i wanna try along with your chitterling recipe. I already know its gonna be banging & I appreciate you so much for sharing your skills with us.
I don’t usually like stuffing but this recipe is wondermarv! And the kids LOVE it too . Thanks for all you do! Keep it coming.
I’m going to attempt this cornbread stuffing recipe. We lost mom to COVID in September of 2020, she never did write down her stuffing recipe. Last year I did my best to make Thanksgiving all I could, but the heartache was still too much. This year I’m hoping the food turns out just as well as last year & perhaps with your recipe for stuffing, I’ll begin a new favorite recipe for my kiddos & grandbabies! God Bless!
This looks delicious. I would love for myself and son to be one of your recipients for a Thanksgiving meal.
Thank you and have a great day!
I can’t wait to try this recipe!!
How much corn bread must I make?
Just like all your other recipes, this one didn’t fail me!
Rosie, I made this dressing for Thanksgiving dinner and it was the talk of the day. My daughter and I actually made several of your recipes for dinner and now everyone think we’re the best cooks in the family. Thank you so much for sharing your talents with us. You are permanently etched in our family.
Hi Rosie,
I definitely will try this recipe again using your recipe for your homemade cornbread. However, this year I will be using Jiffy this. May I ask how many boxes I would need to double this recipe? It specifies 8 servings but I wanna play it on the safe side and as mentioned double the recipe. Also, will this mean doubling all the veggies, cream of mushroom, etc? I hope this message finds you well and have a happy Thanksgiving!
Hi Tiffany! If you’re using the small Jiffy Boxes, I suggest using 4 boxes. Happy Holidays!
Hey Rosie! I wanted to try this recipe because it’s so similar to my granny’s but she don’t measure NOTHING so it’s hard for me to follow lol. She doesn’t use shredded chicken though. Do I need to change the measurements of anything if I exclude the chicken?
Hi Jennell. Nope, you can just leave the chicken out 🙂
Tried this recipe along with your unsweetened cornbread, (cooked a day before), for Thanksgiving and it was a HUGE HIT!!! The only thing I did differently was boil the chicken in chicken broth. I didn’t have time to thaw it, but by boiling it in chicken broth gave it so much flavor. I plan to make this a holiday staple for Thanksgiving and Christmas every year!! Thank you so much for sharing your recipes with us!!
hello Rosey i make your recipes all the time keep up the good work i don’t have to wait for the holidays to enjoy good food
You got me ready to eat
The best best cornbread dressing ever!
This cornbread dressing recipe still HITS in 2024! I made it for the holiday and it was INHALED! Making more three days later! There’s no other recipe better than this one! Thanks, Rosie! I appreciate you so much!
-Gwen
Thanks for using my recipe Gwen! XOXO