My grandmother’s Southern-Style Cornbread Dressing is one of my favorite Thanksgiving traditions. Make this dressing recipe and you won’t be disappointed!
Is it weird that I am the food blogger of the family but I joke that when the time comes for me take over hosting Thanksgiving dinner we are all going out to eat? I think it’s just the pressure of preparing the different dishes to be ready all at the same time that intimidates me. Some days I can’t even boil noodles and cook sauce concurrently.
Next week you will find my grandmother- Mia, my mom, and my sister busy frying the turkey and making homemade cloverleaf rolls, pecan pie, sweet potatoes, and, of course, Mia’s cornbread dressing. Mia’s southern-style cornbread dressing is definitely one of my favorite parts of our Thanksgiving traditions.
I wish you all had a Mia to make you cornbread dressing at Thanksgiving, and to be your #1 fan every day of the year. Every time I see her she tells me how proud of me she is, or how pretty I look, or how smart I am. And she makes me believe it. It doesn’t matter what’s going on in my life at the time, I know that my Mia really means every word.
I know this cornbread dressing will be a hit at your Thanksgiving feast! It’s also delicious reheated the next day- either in individual servings in the microwave or the entire dish in the oven for about 30 minutes until warmed through. I love to make leftover turkey sandwiches on homemade rolls with this dressing.
We make this with chicken broth because we fry our turkey, but if you have turkey broth available use that instead for even more flavor! Also, be sure to taste it before adding the eggs to make sure the seasoning is right for you. Depending on how salty your broth is, you may need to also add a pinch of salt.
Serve this cornbread stuffing along side your turkey or chicken.
- 4 (6) oz pkgs cornbread baked & cubed
- 2 cans biscuits baked & torn or cut into small pieces
- 12 slices of bread toasted & torn or cut into small pieces
- 6 onions chopped
- 1/2 cup butter
- 3 cans chicken broth
- 1 chicken bouillon cube
- 1 can cream of chicken soup
- 1 cup milk
- 1 tbsp poultry seasoning
- 1/2 tbsp sage
- 1/2 tbsp black pepper
- 8 eggs beaten
- 2 tbsp baking powder
Bake cornbread as directed on package. Bake biscuits as directed on package. Toast bread. Set aside to cool.
Saute chopped onions with 1/2 cup butter in a large stock pot over medium-low heat.
Add 2 cans of chicken broth and chicken bouillon cube, simmer till really soft.
Preheat oven to 375 degrees.
Cube the cornbread into small pieces. Tear the biscuits and bread into small pieces.
Mix cubed cornbread, torn biscuits, and bread in a large bowl.
Add onion broth mixture + remaining can of broth, soup, milk, and seasoning. Be sure to taste- add more pepper, sage, etc now if needed.
Add beaten eggs and baking powder. If the mixture is too dry, add more chicken broth; you want it to be a moist, loose mixture.
Pour into two large casserole dishes that have been generously sprayed with cooking spray.
Bake at 375 degrees until browned, about 30-45 minutes. Cooking time depends on the depth of casserole dishes used and how brown you like your dressing.
We use Martha White Gladiola Yellow cornbread and Pillsbury Grands Jr. biscuits.