This cornbread dressing was a staple of my grandmother’s Christmas dinners and other get-togethers with the family. Create a batch of cornbread using your preferred cornmeal mix, and then crumble it to use in this beloved family recipe. I hope you find it as enjoyable as I did!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 3 cups crumbled cornbread
- 2 tablespoons butter
- 1 small onion, diced
- ½ cup chopped celery
- 2 large eggs, beaten
- 2 cups chicken stock
- 1 tablespoon dried sage, or more to taste
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish. Place crumbled cornbread in a large bowl.
- Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.
- Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.
- Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.
- Purchase pre-made cornbread at your grocery store or make your own from your favorite boxed mix. Just follow the instructions on the box.
- The original recipe called for 2 tablespoons of sage and a 9×11-inch baking dish. Some reviewers commented that it was too much sage and the baking dish was too large, so we have modified the amount of sage and the baking dish size in the recipe above.
Reviews
The one modification that this recipe needs is about a pound of cooked sausage added.
For cornbread stuffing this size I only use 1 tsp to 1 1/2 tsps of Sage But that’s just me.
I made both original and cornbread stuffing for a large gathering and used this recipe for each. I like to pour a little more chicken stock over stuffing while it is baking to avoid drying out. My first time using eggs in my dressing. I did cut the eggs in half as a personal choice. Both of the dressings turned out great and were a big hit.
This was easy and very tasty. Will make this again.
I’ve been making this for years but always guessed on the measurements but now I have an excellent recipe to go by and never have to hope it comes out ok. Love this!!
I have no idea what I did wrong but the dressing was very wet I did not do anything to the receipt. I am very disappointed wanted/ waited all yr to make this
This dressing was so good. My husband even went back for seconds. The amount of sage was perfect
Good cornbread makes good stuffing. We made buttermilk cornbread from scratch and the stuffing is delicious.
Excellent! But I’d like to point out a tip I learned the hard way- don’t mix too much or you’ll end up with a brick. That goes for hushpuppies too.
This is a great recipe! I always wait to add the eggs last so I can taste it to see if it needs more sage. Also add 2 chopped boiled eggs and a cup or so of chopped chicken.
Skipped the dried sage and added a package of browned crumbled Jimmy Dean Sage Sausage. Perfect amount of sage, and Sausage cut the sweetness of all that sweet homemade cornbread. Came out perfectly.
Used two and a half packages of target cornbread and crumbled some on top.
This was the best dressing we’ve ever had or made! I will be making this every year for the holidays. It was the perfect texture. Not dry. Slightly sweet from the cornbread. The whole pan was gone!
Delicious! Made it for Thanksgiving. Before I found this recipe I made one without sage because I thought that’s what I wanted. It was so bland. It’s just not cornbread dressing done correctly without the sage. Thank you!!!!!
I make it the same way. There were two pecan trees in the backyard of the house I grew up in so my mom would add chopped pecans approximately 1/3 cup and poultry seasoning instead of sage. I use sage 1/2 teaspoon at a time so it doesn’t overpower the dressing. For me, it just isn’t the same without pecans.
This recipe is the one my grandmother used as well. It is delicious and easy to double for large gatherings. I used poultry seasoning instead of only sage. This dressing is my favorite Thanksgiving food, bar none. Thank you for posting it. I like to have a recipe to follow especially with company running all over the house. I have left out key ingredients in other recipes trying to go from memory when the kitchen is crazy busy. It smells and taste like the holidays and brings back cherished memories.
Came out awesome, this is added to the new family recipe book
I agree with@iarnice. I have been using this recipe for years and I always read the reviews to adjust the recipe to my taste. The African American womans review added details for making adjustments based on taste and texture preferences. I am so disappointed about that review being no longer available. I am going to try my best to remember her tips. If possible please retrieve that review.
Word of advice. It tastes the same as B4 u cook it & after u cook it. That the way I no if I have enough sage in it.
This is very similar to my family’s recipe, dating back to my great, great grandmother. My recipe calls for crumbled biscuits, as well. So, its 1/3rd -1/2 cornbread to 1/2 – 3/4ths biscuit. Ratio depends on your preference. Also use 1 egg instead of 2, as 2 makes it too firm with the biscuit addition. Sage is a must, but always flexible to taste.
Delicious and classic. Reminds me of family dinners from my childhood! I love the sage. The smell and taste is nostalgic.