How to make cornbread dressing

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What is in this moist cornbread dressing?

It includes cornbread, bread crumbs, celery, onion, soups, broth, eggs and poultry seasoning.  The flavor is fantastic.

Super Moist #Cornbread #Dressing is my favorite dressing. It is super moist and easy to make. It includes cornbread, bread crumbs, celery, onion, soups, broth, eggs and poultry seasoning. The flavor is fantastic. #Thanksgiving #holidays #side #turkey

This Super Moist #Cornbread #Dressing is my favorite dressing. It is super moist and easy to make. It includes cornbread, bread crumbs, celery, onion, soups, broth, eggs and poultry seasoning. The flavor is fantastic.

Cornbread Dressing has always been on our Thanksgiving table ever since I can remember.  It is a tradition that I grew up with and now continue with my family.  I make my cornbread dressing by crumbling up biscuits and cornbread.  If you know you will be making this dressing; you can start saving your leftover biscuits by freezing them.  You can also make the cornbread ahead of time and freeze it.

What is in this moist dressing?

It includes chicken or turkey stock with a can of soup.  The stock and soup help keep the dressing from drying out.  To season this moist cornbread dressing with lots of flavors, I add fresh celery, onion, and poultry seasoning. Because this cornbread dressing is so moist and flavorful,  I love to eat it without any gravy.  Although, when serving it, you will want to serve this dressing with turkey gravy.  Turkey gravy is perfect on moist cornbread dressing and a Thanksgiving tradition that simply goes together.

When the Bible talks about holding to the traditions, it is talking about the tradition of passing down the Word of God.  During this busy holiday season, pass down your family traditions and include the Word of God.  A great place to pass down traditions is in the kitchen.  You can talk to your family and friends talking about God and giving Him thanks for all that He has done for you


2 Thessalonians 2:14-15  To this he called you through our gospel, so that you may obtain the glory of our Lord Jesus Christ. So then, brothers, stand firm and hold to the traditions that you were taught by us, either by our spoken word or by our letter.

Cornbread Dressing Recipe: Recipe adapted from Simply Southern Cookbook from Columbia Academy School.

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  • 6 cups cornbread crumbs (see post for Southern Buttermilk Cornbread)
  • And 3 cups bread crumbs ( I use biscuits or store-bought stuffing)
  • Three egg, beaten
  • 2 cups finely chopped celery
  • 2 cups finely chopped onion
  • One can cream of chicken soup
  • One can cream of celery soup
  • 2 – ten-ounce can chicken broth
  • Two tsp poultry seasoning
  • One tsp pepper
  1. Melt 4 TB butter and saute onions and celery until tender.
  2. Mix all ingredients.
  3. Spread into greased 13×9 pan.
  4. Bake 350 degrees for 1 hour.
  5. The original recipe said to bake this dressing 40 minutes, BUT it takes me closer to AN HOUR for it to set in the center.
  6. Allow plenty of time to cook it.

The Difference Between Stuffing and Dressing

The terms are used interchangeably but are different methods to prepare this iconic side dish.

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As it sounds, stuffing is prepared and housed inside the turkey to cook. Extra flavor would be added from the bird however in recent years concern over food poisoning from bacteria developing due to cooking temperature control issues have made this a less popular way to cook it.

Dressing is stuffing prepared on its own, cooked safely as with other side dishes, suffering no loss of flavor and leaving the cook to breathe a bit easier over potentially making guests ill.

Sage on cutting board

Stuffing or dressing are traditionally a cubed, seasoned bread dish, slightly moistened through most often ending up too dry. Being gluten-free the dressing  often is skipped due to the gluten in the bread used.

Spicy Chorizo Sage Cornbread Dressing

A favorite combination is cornbread and chorizo. Some spiciness, satisfying texture and great flavor; much more than with a white bread based dressing.

The bold flavors of sage and thyme introduce a fantastic level of aromatics to the dish along with the caramelized vegetables, including corn kernels, which contribute the satisfying texture.

This dressing is moist, but not overly so, and is something I wouldn’t wait for Thanksgiving annually to enjoy!

cornbread squares

How to Make this Cornbread Dressing – Step by Step:

  • Preheat the oven to 350 degrees.
  • In a large, ovenproof skillet, melt the butter.
  • Add the corn, garlic, onion and celery; saute for 10 minutes until the onions are transluscent or slightly brown.
  • Add the chorizo to the skillet; brown for 2-3 minutes breaking it into small pieces while it cooks (TIP: a stiff spatula works well for this).
  • Next, add the sage and thyme; saute for 1-2 minutes until fragrant.
  • Add the cornbread, salt and pepper, using a large spoon to fully combine with the other ingredients.
  • Mix in the egg.
  • Pour the chicken broth evenly over the dressing (no need to mix it again).
  • Place in the oven, covered, for 30 minutes. Remove the lid and allow to cook for 10-15 additional minutes for the top to brown. Serve hot!

Need MORE delicious Thanksgiving recipes? This Easy Thanksgiving Recipes collection is a great place to start!

Spicy Chorizo Sage Cornbread Dressing in a cast iron skillet

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Spicy Chorizo Sage Cornbread Dressing title image

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 6 -7 cups prepared dressing

Calories 573 kcal

Author Toni Dash

  • 3 tablespoons unsalted Butter
  • 1 cup Corn Kernels , fresh or frozen and thawed
  • 1 medium Red Onion , chopped
  • 2 stalks Celery , trimmed and chopped
  • 2 cloves Garlic , minced
  • 1 pound loose Chorizo , roughly chopped*
  • 4 cups prepared Cornbread (gluten-free or with gluten), coarsely crumbled (_note: can be stale_)
  • 1 ½ teaspoon fresh Thyme leaves (removed from about 8-10 medium sprigs)
  • 1 tablespoon fresh Sage leaves , diced (approximately 10-12 medium-large sage leaves)
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • 1 Egg , beaten
  • 1 cup Low-Sodium Chicken Broth/Stock

  1. In a large, ovenproof skillet, melt the butter over medium-high heat.
  2. Add the corn, onion, celery and garlic. Saute for 10 minutes, stirring occasionally. Onions will become translucent and may begin to brown slightly.
  3. Add the chorizo and brown for 2-3 minutes, breaking up the sausage as it cooks.
  4. Add the sage and thyme. Saute for 1-2 minutes allowing the herbs to become fragrant.
  5. Add the cornbread, salt and pepper. Using a cooking spoon, mix well to combine all ingredients evenly.
  6. Add the egg and mix again.
  7. Pour the chicken stock evenly over the cornbread mixture. There is no need to mix again if pouring the broth evenly over the cornbread mixture.
  8. Place in the oven, covered, for 30 minutes. Remove lid and allow to brown on top slightly (10-15 additional minutes). Serve immediately. Additional chopped sage and thyme can be added to garnish the dressing.
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The recipe can be made gluten-free or with gluten based on the type of cornbread used.

*I used a locally produced Chorizo which is loose as with Mexican Chorizo, however it is a Spanish recipe so deep in flavor. Due to the texture of chorizo it can be difficult to pull apart when cooking so rough chopping it before browning aids in breaking the meat apart when cooking. For this recipe I recommend a loose chorizo vs the traditional hard cured Spanish chorizo.

Originally published: November 10, 2013


First, you need to use a good cornbread recipe. We have two on our site that we love to use:

  • Buttermilk cornbread: a slightly sweetened cornbread with honey and sugar perfect for those who love a delicious balance of sweet and savoury.
  • Classic cornbread: for our readers who prefer savoury.

Out of time or need to simplify your holidays? Make the cornbread ahead of time or use store bought cornbread. We prepare and bake our cornbread the day before cooking. Day old (or even two-day old) provides the BEST texture and flavour!

Another option is to bake it earlier, (up to a month in advance) and freeze it until you’re ready to cook! Just remember to thaw it out completely before cooking.

Classic cornbread

Regular white bread (or dinner rolls) are mixed through with the cornbread to help create the best base for this dressing. Both breads soak in the incredible flavours released from the herbs, butter and aromatics. It all comes together in the oven, baked until a golden crust forms over the top while staying deliciously moist on the inside!


Up until recent years, stuffing has been cooked inside a roast turkey in many households, while dressing is normally cooked separately outside of the bird. But in the South, cooks call it dressing no matter how it’s prepared or what the ingredients.

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According to the United States Department of Agriculture, you can safely cook stuffing inside of your turkey. However, stuffing generally adds more cooking time to your turkey which will dry out the meat. Both are now generally cooked separately in baking dishes.

We love to serve both to provide a variety at the table and keep everyone happy!

Cornbread Dressing Recipe


Dried fruit: cranberries, apricots, dates, raisins, cherries (about 1 cup).Toasted nuts: almonds, walnuts, pecans (about 1/2 cup).Fresh fruit: chopped apples, pears (1 fruit, seeded and chopped).Other herb options: rosemary, chives, mint, cilantro.

Looking for more Thanksgiving sides? Try these!

Honey Garlic Roasted CarrotsRoast potatoesCreamy Mashed PotatoesSweet potato CasseroleRoasted Sweet PotatoesCranberry SauceBrussels SproutsGravy

  • 1 batch cornbread
  • 4 slices day old bread cut into 1-inch cubes
  • 2 tablespoons oil
  • 1/2 pound (250 g) sage pork sausages casings removed and crumbled (optional — substitute with chicken)
  • 7 ounces (200 g) brown mushrooms sliced
  • 1 large onion chopped
  • 4 stalks celery chopped
  • 1 green bell pepper (capsicum) seeded and chopped
  • 1/2 cup chopped flat-leaf parsley
  • 1 1/2 tablespoons fresh sage chopped
  • 1 tablespoon fresh thyme chopped
  • 3/4 teaspoon salt or more to taste
  • 1/2 teaspoon fresh cracked black pepper
  • 5 large cloves garlic, minced (or 1 1/2 tablespoons minced garlic)
  • 3 1/2 cups chicken stock
  • 1/2 cup butter melted
  1. Preheat the oven to 350°F (175°C).

  2. Chop pre-baked cornbread into 1-inch pieces. Place into a large mixing bowl; set aside.

  3. Heat half of the oil in a large pan over medium heat. Cook the sausages over for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the cornbread.

  4. In the same pan, add the remaining oil and add the mushrooms, onions, celery, parsley, sage, thyme, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add the garlic and cook until fragrant (30 seconds). 

  5. Transfer mixture to the bowl with the cornbread. Add the stock and melted butter, mixing really well with a wooden spoon until all the liquid has been absorbed.

  6. Pour the dressing into a 9×12-inch baking dish.

  7. Cover with foil. Bake for 20-25 minutes until browned on top and hot in the middle. Serve warm.



Calories 374 Calories from Fat 198 Total Carbohydrates 28g 9% * Percent Daily Values are based on a 2000 calorie diet.

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