What goes into Southern cornbread dressing?
This version starts with savory homemade cornbread, herb-seasoned stuffing mix, shredded turkey, homemade turkey stock, sautéed onions, celery and green pepper, butter, sage and poultry seasoning. The sweet peas are part of my family's version, but they are optional. Leave them out and the recipe still works perfectly.
This is dressing, not stuffing: it bakes in pans instead of inside the bird. And one important detail about this recipe: the eggs are in the cornbread, not in the dressing mixture.
Prefer the pressure cooker? My Instant Pot Stuffing is the same family dressing converted for the Instant Pot. It cooks in a pan inside the cooker and finishes with a short turn under the broiler.
Why bake cornbread dressing on sheet pans?
The dressing should look moist and loose before it goes into the oven. Divide the full batch between two half-sheet pans and bake it uncovered at 375°F. Those thin layers create a lot more exposed surface area than a deeper casserole, so you get more browned top and far more crispy edges.
That shallow layer is also why this dressing does not need eggs added to the dressing mixture to help it set. Two 9-by-13-inch dishes work too, but the dressing sits deeper, gives you less browned surface area, and needs about 15 minutes longer in the oven.
How far ahead can you make cornbread dressing?
You can make the cornbread, turkey and stock, and sautéed vegetables up to two days ahead. Refrigerate the components separately, then combine the dressing when you are ready to bake it. That gives you the holiday-prep advantage without holding the fully assembled raw dressing in the refrigerator for two days.
Growing up, my favorite holiday dish was my mom’s mac and cheese, but as I got older, her cornbread dressing took over as my number one. This is the version passed down from my Grandma B through my mom, and it is still the dressing I want on my holiday plate.
Why This Recipe Works
- More Surface Area: Two half-sheet pans spread the dressing into thin layers, giving you more browned top and far more crispy edges than a deeper casserole.
- Rich Flavor: Using homemade turkey stock and cooked vegetables infuses the dressing with deep, savory flavor.
- Great for Make-Ahead Prep: Make the cornbread, turkey and stock, and sautéed vegetables up to two days ahead, then assemble the dressing when you are ready to bake.
- Family Tradition: Passed down by my grandma, this recipe is all about tradition and time-tested techniques.
- Non-Sweet Cornbread: Using savory cornbread ensures that the dressing is rich and flavorful, without any sweetness to distract from the herbs and spices. For that style of savory skillet cornbread on its own, see my Cast Iron Cornbread.
- Optional Family Addition: Small sweet peas are part of my family's version, but they are not needed for the dressing to work. Leave them out if you prefer.
Planning Thanksgiving?
- Thanksgiving Dinner Game Plan — start here if you are planning the whole meal.
- Vegan Green Bean Casserole — a creamy holiday side that is both vegan and gluten-free.
- Dairy-Free Condensed Cream of Mushroom Soup — the make-ahead component behind that casserole.
- Vegan Cauliflower Stuffing — the plant-based route for the same table.
Ingredients For This Southern Cornbread Dressing Recipe
For the Turkey Stock
- Turkey thighs (3 lbs): Adds rich flavor and protein.
- Yellow onions and celery: Form the aromatic base for the stock.
- Sea salt and black pepper: Simple seasonings that enhance the flavor of the stock.
For the Cornbread
- 2 cups finely ground yellow cornmeal: The foundation of the cornbread, creating the perfect texture.
- 1 cup all-purpose flour: Helps give the cornbread structure and balance.
- Buttermilk: Adds tangy moisture and flavor.
- Bacon fat: Adds savory richness and depth.
For the Dressing
- Onions, celery, and green peppers: Add crunch and flavor to the dressing.
- Sweet peas, optional: They are part of my family's version, but they are not common in most Southern dressing. The recipe works perfectly without them.
- Cornbread and stuffing mix: These form the bulk of the dressing, creating a wonderful texture.
- Turkey stock: Moistens and adds rich flavor to the dish.
- Ground sage and poultry seasoning: Provide that classic holiday flavor.
- Butter: Adds a creamy, rich texture to the dressing.
How to Make This Southern Cornbread Dressing Recipe
Step 1: Make the turkey stock
Place the turkey thighs, chopped onions, celery, salt, and pepper in a large pot. Add 12 cups of water, cover, and bring to a boil. Lower the heat and simmer for 90 minutes, until the turkey is tender and falling apart.
Remove the turkey thighs and shred the meat finely. Discard the skin and bones.
Strain the stock and set it aside. If making it ahead, refrigerate the stock and turkey until you are ready to assemble the dressing.
I like to store the shredded turkey submerged in some of the stock so it stays moist while it waits.
Step 2: Make the cornbread
Preheat the oven to 450°F. Place 3 tablespoons of bacon fat in a 12-inch cast iron skillet and heat it in the oven while the oven preheats.
Mix the cornmeal, flour, 1 teaspoon kosher salt, baking soda, and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk and eggs, then combine the wet and dry ingredients.
Add 3 tablespoons of bacon fat to the batter and mix again.
Add 2 more tablespoons of bacon fat to the skillet and return it to the oven until smoking hot. Pour in the batter and bake for 15–18 minutes, until the cornbread is golden brown and set.
Step 3: Cook the vegetables
Heat 2 tablespoons of bacon fat in a large pan. Add the diced onions, celery, and green pepper, season with salt and pepper, and cook for about 5 minutes, until the vegetables begin to soften and release their juices.
Step 4: Assemble the dressing
In a large bowl, combine the shredded turkey and sautéed vegetables. Add the sweet peas here if you are using them.
Add 6 cups of crumbled cornbread, the stuffing mix, and 4 cups of turkey stock. Stir well.
Mix in the sage, poultry seasoning, and melted butter, followed by the remaining 4 cups of stock. Stir until everything is fully combined.
Before it goes into the pans, the dressing should look moist and loose, not dry or crumbly. That is the right starting point for this sheet-pan method.
Step 5: Bake the dressing
Reduce the oven temperature to 375°F. Spray two half-sheet pans with cooking spray and divide the dressing evenly between them.
Bake uncovered for 30 minutes, rotate the pans, then bake for another 30 minutes. It is done when the top is well browned, the edges are crisp, and the dressing has set enough to portion cleanly while the interior stays moist.
Expert Tips
- Two Specific Brands: For the stuffing mix, I recommend using Pepperidge Farm Herb Seasoned Stuffing
. And Le Sueur Very Young Small Sweet Peas are the best peas on the market. - Make the Stock Ahead: Homemade turkey stock adds amazing depth of flavor, and you can make it days in advance.
- Use Savory Cornbread: Stick to non-sweet cornbread so the dressing stays rich and savory.
- Go Easy on the Mixing: While you need to mix everything well, be careful not to overmix and turn the dressing into mush.
- Rotisserie Chicken: If you’re short on time, use rotisserie chicken instead of cooking your own turkey thighs.
- Prep Ahead: You can make the cornbread, turkey and stock, and sautéed vegetables up to two days ahead. Refrigerate them separately and assemble the dressing when you are ready to bake.
- More Flavor: Homemade stock is ideal, but store-bought turkey or chicken broth will also work in a pinch.
. And 
are the best peas on the market.Storage and Reheating
Refrigerate: Store cooked dressing in an airtight container for 3 to 4 days.
Reheat: Warm until hot throughout. For food safety, leftovers should reach 165°F when reheated.
Freeze: Baked dressing freezes well. Slice it, wrap it tightly, and store it in an airtight container before freezing.
FAQs
Yes. They are part of my family's version, but they are not common in most Southern dressing and the recipe works perfectly without them.
Yes. Use two 13-by-9-inch dishes and plan on about 15 minutes more baking time because the dressing will sit deeper than it does on the sheet pans.
Yes. Halve the ingredients and use one half-sheet pan or one casserole dish.
Yes. Let the baked dressing cool, slice it into portions, wrap it tightly, and store it in an airtight container before freezing.
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📖 Recipe
Southern Cornbread Dressing Recipe
Ingredients
Turkey Stock
- 3 lbs turkey thighs
- 2 large yellow onions roughly chopped
- 6 stalks celery roughly chopped
- 12 cups water for the turkey stock
- 1 tablespoon sea salt
- 1 teaspoon black pepper
Cornbread
- 2 cups cornmeal finely ground
- 1 cup all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 cups buttermilk
- 2 large eggs
- 8 Tbsp. bacon fat divided
- 1 tsp. kosher salt for the cornbread batter
Dressing
- 1.5 cups yellow onions diced
- 1.5 cups celery diced
- 1.5 cups green peppers diced
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoon bacon fat
- 15 oz canned very young small sweet peas drained, optional
- 6 cups cooked cornbread crumbled
- 12 oz Pepperidge Farm herb stuffing mix
- 8 cups turkey stock
- 1 tablespoon ground sage
- 2 tablespoon poultry seasoning
- 8 tablespoon melted butter
Instructions
Turkey Stock
- Place turkey thighs, chopped onions, celery, salt, and pepper into a large pot. Add 12 cups of water, cover, and bring to a boil. Lower the heat and simmer for 90 minutes until the turkey is tender and falling apart.
- Remove the turkey thighs and shred the meat finely. Discard skin and bones.
- Strain the stock to remove the vegetables, and set it aside. If making ahead, store in airtight containers and refrigerate until ready to use. When prepping in advance, I like to store the meat submerged in stock so that it doesn't dry out.
Cornbread
- Preheat the oven to 450°F. Place 3 tablespoons of bacon fat into a 12-inch cast iron skillet and heat in the oven while preheating.
- Mix dry ingredients in a large bowl: cornmeal, flour, 1 teaspoon kosher salt, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk and eggs. Combine with dry ingredients and stir well.
- Add 3 tablespoons of bacon fat to the batter and mix again.
- Add two more tablespoons of bacon fat to the cast iron skillet, return it to the oven, and let it get smoking hot. Then, pour the batter into the hot skillet and bake for 15-18 minutes until golden brown and set.
Dressing
- Reduce the oven temperature to 375°F. Heat 2 tablespoons of bacon fat in a large pan and sauté diced onions, celery, and green peppers. Season with salt and pepper, and cook until the vegetables release their juices, about 5 minutes.
- In a large bowl, combine the shredded turkey and sautéed vegetables. Add the sweet peas here if using.
- Add 6 cups of crumbled cornbread, the stuffing mix, and 4 cups of turkey stock. Stir well.
- Mix in the sage, poultry seasoning, and melted butter, followed by the remaining 4 cups of stock. Stir until fully combined. The dressing should look moist and loose, not dry or crumbly.
- Spray two half-sheet pans with cooking spray and divide the dressing evenly between the pans.
- Bake uncovered for 30 minutes, rotate the pans, then bake for another 30 minutes. The dressing is done when the top is well browned, the edges are crisp, and the center is set enough to portion while the interior stays moist.
Becky
We are so tired of the same old dressing we have every Thanksgiving. I'm happy to say this was very popular with my family so we'll be adding this to our Thanksgiving dinner this year. Adding peas was a little different but that's what we were looking for and it was delicious!