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Old-Fashioned Cornbread Dressing Recipe

This is the cornbread dressing recipe that's been passed down through our family for years, and honestly, it's what makes the holidays feel like home. Made with homemade cornbread and packed with savory flavors, it's moist, flavorful, and disappears faster than anything else on the table. Grandma always made a double batch because she knew everyone would be fighting over the leftovers!
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 9 x9-inch pan of cornbread crumbled (about 6 cups)
  • 4 cups cubed day-old white bread
  • 1/2 cup butter
  • 2 cups diced celery
  • 1 1/2 cups diced onion
  • 1 cup diced bell pepper
  • 3 cloves garlic minced
  • 4 cups chicken or turkey broth
  • 3 large eggs beaten
  • 2 tablespoons fresh sage chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon poultry seasoning

Method
 

  1. Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
  2. In a large bowl, combine crumbled cornbread and cubed white bread. Set aside.
  3. In a large skillet, melt butter over medium heat. Add celery, onion, and bell pepper. Sauté until vegetables are soft, about 8-10 minutes.
  4. Add garlic and cook for 1 minute more. Pour the vegetable mixture over the bread and toss to combine.
  5. In a separate bowl, whisk together broth, eggs, sage, thyme, salt, pepper, and poultry seasoning.
  6. Pour the broth mixture over the bread mixture and stir gently until everything is well moistened. The mixture should be wet but not soupy—add a bit more broth if needed.
  7. Transfer the dressing to the prepared baking dish and spread evenly.
  8. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 more minutes until the top is golden brown and crispy. Let stand 10 minutes before serving.