The Best Cornbread Dressing

Here it is! Early enough for you to do your shopping for this delicious, old-fashioned, BW-tested and approved cornbread dressing recipe. I will be making this next week, as it has become a family favorite. For the story behind the recipe, click here. But for those who just want to get busy shopping and preparing, here’s the recipe.  (Easily cut in half for smaller serving size.)

The Best Old Fashioned Cornbread Dressing
Serves 8
Write a review
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
395 calories
20 g
212 g
30 g
12 g
17 g
369 g
749 g
6 g
1 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 395
Calories from Fat 265
% Daily Value *
Total Fat 30g
Saturated Fat 17g
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 212mg
Sodium 749mg
Total Carbohydrates 20g
Dietary Fiber 2g
Sugars 6g
Protein 12g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 Sticks of Butter
  2. 2 Medium Onions Chopped
  3. 6-8 Stalks Celery Chopped
  4. 2 Bell Peppers Chopped
  5. 1/4 Cup Fresh Parsley Chopped
  6. 1 Bunch Green Onions Chopped-separated
  7. 2 Pans of Cornbread, Crumbled
  8. 1.5 Quarts Chicken Stock (approximately 1qt. plus 2 cans)
  9. 1 Tblsp Tony Chachere's Seasoning
  10. 1 Tblsp Season All
  11. 1/2 Tblsp Poultry Seasoning (optional - my family doesn't care for sage flavor)
  12. 1 Tsp Salt (optional-to taste)
  13. 6 Eggs
  1. Melt butter in sauté pan and add the finely chopped onions, celery, bell pepper, let them simmer on low, stirring occasionally while you continue.
  2. Chop parsley and green onions and set aside - keep the dark green tops of the green onion separate from the white parts.
  3. Assemble and bake 2 pans of cornbread, cool, and crumble into a large bowl. (Put oven on 400 after removing cornbread if you plan to bake the dressing right away. See Notes)
  4. Add parsley and bulbous white part of the green onion to the sauté pan
  5. Add 2 quarts of stock to the cornbread in the bowl. (If you made stock ahead of time, you must re-heat it before adding)
  6. Add all the seasoning (and taste for needed salt)
  7. Add the vegetables to the cornbread mixture
  8. Add green onion tops to the cornbread mixture
  9. Mix eggs well and fold into cornbread mixture
  10. Bake in a 400 degree oven to “set” which takes about 30 minutes. Then lower the oven to 350 and continue baking for another 30 minutes or so. Dressing is done when golden-colored and knife comes out clean. So, check it often!
  1. After everything is mixed together, you can cover and let this rest in the refrigerator overnight, which really enhances all the flavors, you can freeze it for future use, or you can bake right away. You will need about three or four baking dishes, as this makes a LOT of dressing. I used shallow glass baking dishes. Corning Ware works okay, but the edges are more prone to over-browning. Feel free to cut the recipe in half for smaller families.
Adapted from Geraldine Fletcher's Old-fashioned, Southern-style Cornbread Dressing
Adapted from Geraldine Fletcher's Old-fashioned, Southern-style Cornbread Dressing

I hope you enjoy it!!


You may also like...


The Best Cornbread Dressing — 20 Comments

  1. For me and my family, it’s cornbread dressing not stuffing. I particularly like the flavor when stuffing it in the turkey. I also want goblet gravy for my dressing. Yum!
    Hope everyone has a Happy Thanksgiving!

  2. No bell pepper for me just lots and lots of onion and celery. And none of that poultry seasoning (sage),either. I HAVE to have this every year. The aroma transports me back to Nannie and Grandmother’s house. Hugs!

    • I’m not a huge fan of bell pepper either but it doesn’t seem to bother me in this recipe! Yes, aromas have a way of doing just that . . . . .

  3. This is just the way I make it. I have never had a written recipe. Just a little of this and and a little of that.Thank you and Happy Thanksgiving. We have much to be thankful for.

    • This comes from a sweet little woman in the great metropolis of “Verda”, Louisiana, the central part of the state. We have no adopted this as our official dressing recipe! I have to cook enough for leftovers, too!

  4. This is almost exactly the recipe I grew up with. No bell peppers, though. I substitute mushrooms. And none of Tony’s seasoning – I add an extra dose of sage.

    I’ve become quite a fan of oyster dressing, too. And get this: our traditional Christmas eve supper in Iowa was — oyster stew! How that happened, I haven’t a clue. But I still make it from time to time, just for fun.

    • Oyster stew, made from fresh salty Gulf oysters is so good! It is odd that this would be an Iowa Christmas dish, but maybe it’s because it made is so special just to have it once a year!!!

  5. You already know I love this dressing,I use red and green bell peppers and you really don’t taste them but they give it a nice “Christmas” color,only place I differ is I add 3 tablespoons of sage.

    • Hi Randy and welcome. No, I’ve never posted a recipe for giblet gravy, but if you boil your own chicken (and organ meat) to make your own broth, then set aside the organs after boiling to use for gravy. Chop them up, add them to some of your broth, and thicken with some corn starch all in a little sauce pot. Salt and pepper and you’ve got giblet gravy! OR you can buy a can of turkey gravy and add the giblets to the ready-made gravy!!!!

      • I love giblet gravy! A co-worker taught me years ago how to make it the way she did and I still do it “her” way. Since the son is making the turkey and bringing it here, I bought a package of gizzards and a container of livers. Wish they would sell a package of them half/half. But the leftovers go in the fridge or freezer for later.
        I boil them, strain the broth to get 2 cups, add 1 1/2 tbs cornstarch and stir and cook till nice and slightly thick. Then, I add some of the chopped/diced giblets, a sliced boiled egg and a few sprinkles of the diced green onion top. I learned to let each do their own salt and pepper.

        Have a wonderful, safe Thanksgiving.

  6. Steffi, I love the gizzards too but, we like a little liver in it. I took the package of gizzards out of the freezer this evening and I would love to know who taught whoever was supposed to clean/dress them how to do it! I will have to peel that inner, thick, yellow/green piece off of most of them. There is just no pride in people for a job well done anymore it seems.

    • I hate to say it, but you are so right. I know when the boys are cleaning duck gizzards, they must get that membrane off or it’s the difference between someone enjoying their food or getting ill from it. I did my shopping yesterday, and I’m ready to rock and roll in the kitchen! Oldest son is baking a “sweet potato-pecan pie”. We shall see . . . I like both, but I bet I prefer them separate. Nothing a cold slice of pecan pie with coffee early in the morning . . . . sinful, but it only happens once a year in my house!

Leave a Reply

Your email address will not be published. Required fields are marked *