Grandma's Cornbread Dressing - Plain Chicken (2024)

Grandma’s Famous Cornbread Dressing Recipe– a southern staple that has been passed down for generations. A MUST for your Thanksgiving turkey dinner. NO cream of chicken soup! Cornbread, biscuits, crackers, eggs, celery, onion, sage, poultry seasoning, pepper, and chicken broth. Can make ahead and refrigerate or freezer for later. Makes enough to feed a crowd! Perfect for Thanksgiving and Christmas dinners.

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Cornbread Stuffing for Thanksgiving

Southern cornbread dressing is my favorite thing about the Thanksgiving holiday meal. I look forward to eating myMom’s dressingevery year. I think every family has their own dressing/stuffing recipe that they make for the holidays. My Mom’s dressing is soft. I know some people prefer a firmer dressing, so I was excited when a Plain Chicken reader sent me her family recipe. The flavors are similar to my family’s recipe, but the texture is different. If you like a firmer stuffing/dressing, you will love this recipe!

How to Make Cornbread Dressing for a Crowd

This casserole is very easy to make and makes a TON. Crumble buttermilk cornbread and leftover biscuits into a large bowl. In a small bowl, whisk eggs. Add eggs. crushed saltine crackers, chopped celery, diced onions, fresh sage, poultry seasoning, salt, black pepper, and chicken broth to the bread cubes. Stir well. Pour the mixture into a baking dish and bake.

Helpful Tips & Frequently Asked Questions

• Can use store-bought, homemade, or a package ofcornbreadmix for the cornbread in this recipe.
  • Here is myHomemade Cornbread Recipemade with flour, cornmeal, buttermilk, and eggs:https://www.plainchicken.com/southern-cornbread/
• You can use frozen, refrigerated, or homemadebiscuits. I prefer frozen Grands! or homemade.
  • Here is my recipe forHomemade Buttermilk Biscuits:https://www.plainchicken.com/ruby-slipper-buttermilk-biscuits/
• You canmake the cornbread and biscuitsa day or two ahead of time. The dressing is actually better if you use day-old bread.
• Feel free to sauté the onions and celery in melted butter over medium heat before adding them to the dressing mixture.
• Can substitutevegetable brothfor a vegetarian dish.
• You cancut the recipe in halfand bake it in one 9×13-inch baking dish. Cut all ingredients in half and use 3 eggs.
• Can Cornbread Dressing be made in advance? Assemble the casserole and spread it into the casserole dish. Cover the pan with plastic wrap and refrigerate.
  • If using a glass pan, bring the dish to room temperature before baking.
• Can Cornbread Dressing be frozen?Yes! Assemble the casserole and spread it into the casserole dish. Cover the pan with plastic wrap and aluminum foil. Place in the freezer for up to 3 months.
  • Tobake the casserole after freezing, thaw completely and bake as directed. Make sure to write the directions on the foil covering the pan.
  • You can bake one pan andfreeze pan one for later. I like to bake one for Thanksgiving and freeze one casserole dish for Christmas dinner.
  • You canfreeze the baked casseroleand reheat it later. To reheat thaw completely and reheat in the microwave on covered in the oven at 350ºF until warm, approximately 35 to 45 minutes.
• Store leftovers in an airtight container in the refrigerator.

What to Serve with Homemade Dressing

Grandma’s Cornbread Dressing is the perfect side dish to serve with your holidayturkeyand gravy. Whip up some mashed potatoes, green bean casserole, and squash casserole, and you are set! Here are a few of our favorite recipes from the blog that go great with this holiday side:

Steph