Southern Cornbread Dressing Recipe

Closeup of a slice of Southern cornbread dressing on a spatula.

Southern Cornbread Dressing Recipe

This recipe is exactly the way my mom has always made it - who learned it from my Grandma B! It's thin, crispy around the edges, and is a staple at every single holiday get together.

Course Side Dish

Cuisine Southern

Prep Time 1 30

Cook Time 1

Servings

Calories 308kcal

Author Gary White

Ingredients

Turkey Stock

3 lbs turkey thighs
2 large yellow onions roughly chopped
6 stalks celery roughly chopped
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
5 Tbsp. bacon fat divided

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
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, 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

Preheat the oven 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 vegetables release their juices (about 5 minutes).
In a large bowl, combine shredded turkey, sautéed vegetables, and peas.
Add crumbled cornbread, stuffing mix, and 4 cups of turkey stock. Stir well.
Mix in sage, poultry seasoning, and melted butter, followed by the remaining 4 cups of stock. Stir until fully combined.
Spray two half-sheet pans with cooking spray and divide the dressing evenly between the pans.
Bake for 30 minutes, then rotate the pans and bake for another 30 minutes or until the dressing is crispy around the edges.
It's almost impossible (within reason) to overcook this, so you may want to leave it in longer if you prefer crispier edges like my family.

Video

Notes

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 do most of the prep up to two days in advance. Simply refrigerate everything until you’re ready to bake.
More Flavor: Homemade stock is ideal, but store-bought turkey or chicken broth will also work in a pinch.

FAQs

Can I leave out the peas? Yes, you can leave them out - I understand that they are not common in dressing. But you'll really be missing out on part of what sets this dressing apart from the rest.

Can I make this in a casserole dish? Yes! Use two 13x9-inch dishes, and add about 15 more minutes to the baking time.

Can I make a smaller portion? Absolutely. Halve the ingredients, and the recipe will fit into a single half-sheet pan or casserole dish.

Can I freeze the leftovers? Yes, this recipe freezes well. This is a big portion. But the beauty is... If you make both pans at Thanksgiving, you can freeze the second to warm up and serve at Christmas! Slice the dressing, wrap it tightly, and store it in an airtight container.

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