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Our Favorite Cornbread Stuffing and Dressing Recipes - 40 recipes

Get creative with cornbread stuffing! If cornbread dressing is a tradition in your family, you will find a recipe here that is sure to please. If you are new to the delights of cornbread stuffing, explore the possibilities for a new culinary journey!

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Top Recipe

By Golfwidow7

Rate this recipe 4.8/5 (10 Votes)
Southern Cornbread Dressing 1 Picture
Details

Servings 12
Preparation time 30
Cooking time 60

  • 1 1/2 pounds cornbread, cut into 1-inch cubes
  • 1 (12-ounce) package bulk pork sausage, thickly sliced
  • 12 ounces Andouille sausage or Kielbasa, quartered lengthwise and cut into 1/2-inch pieces
  • 1 large Vidalia or other sweet onion, diced
  • 1 celery rib, diced
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 2 cups turkey stock, preferably home made or canned low sodium broth
  • 2 large eggs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons unsalted butter, plus more for the dish

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This meaty and delicious dressing can be prepared and refrigerated for up to 2 days before your big holiday meal, m...

Top rated Cornbread Stuffing and Dressing recipes

By

I made this for Thanksgiving and everyone loved it! To save time, i prepared the cornbread a couple of days prior s...

  • HERB BUTTER:
  • 2 sticks unsalted butter, room temperature, plus more for the baking dish
  • 3 tablespoons fresh sage, minced
  • 2 tablespoons fresh thyme, minced
  • 2 tablespoons fresh parsley, minced
  • 1 teaspoon fresh rosemary, minced
  • Kosher salt & freshly ground pepper
  • STUFFING:
  • 2 large onions, finely diced
  • 3 celery stalks, finely diced
  • 9 cups cubed cornbread (homemade or store-bought)
  • 1 large egg, lightly beaten
  • 1 cup low-sodium chicken broth
  • 3/4 cup whole milk
  • Kosher salt & freshly ground pepper
4.4/5 (18 Votes)

By

Homemade cornbread and oysters are the stars for this dressing recipe! Mixed with white bread, crackers, celery, on

  • CORNBREAD:
  • 1 cup self rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • DRESSING:
  • 7 slices white bread, dried in warm oven
  • 1 pan of homemade cornbread
  • 1 sleeve saltine crackers
  • 2 cups chopped celery
  • 1 large onion, chopped
  • 8 tablespoons butter
  • 2 cups chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried sage
  • 1 tablespoon poultry seasoning
  • 5 eggs, beaten
  • 2 pints or 1 quart oysters, drained
4.3/5 (3 Votes)

By

A yummy twist on the classic cornbread stuffing recipe starts with a simple cornbread recipe, followed by a stuffin...

  • CORNBREAD:
  • 1 1/2 cups cornmeal
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 3 eggs
  • 1/3 cup butter, melted
  • STUFFING:
  • 3 cups fresh or frozen corn kernels, thawed
  • 1 large red onion, cut into wedges (1 1/2 cups)
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground black pepper
  • 6 cups fresh baby spinach leaves
  • 1 3/4 cups chicken broth
  • Fresh flat-leaf Italian parsley, chopped
4.4/5 (7 Votes)

By

This sausage and cornbread stuffing recipe has an extra kick from the Andouille sausage and hot sauce that is added...

  • 2 tablespoons butter
  • 1 pound andouille sausages, cut into 1/3-inch pieces
  • 1 (12-ounce) package breakfast-style bulk sausage
  • 3 cups chopped onions
  • 2 cups chopped celery
  • 2 cups chopped red bell peppers
  • 1 cup chopped green onions
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon dried rubbed sage
  • 12 ounces dry corn bread stuffing mix
  • 1 1/2 cups canned low-salt chicken broth
4.7/5 (13 Votes)

By

Think you can't have stuffing when you are gluten free? This recipe mixes homemade gluten free cornbread and gluten...

  • 1 package Bob's Red Mill Gluten-Free Cornbread Mix, prepared according to directions
  • 8 slices bacon
  • 3 tablespoons bacon drippings
  • 1 cup chopped celery
  • 1 1/2 cups chopped mushrooms
  • 3/4 cup chopped onion
  • 1 1/2 cups gluten-free bread cubes (see notes below)
  • 1 tablespoon chopped fresh sage
  • 1 (16-ounce) box Pacific Natural Foods Creamy Butternut Squash Soup, or similar
  • 2 cups chicken broth (gluten free)
  • Salt and freshly ground pepper, to taste
4.7/5 (34 Votes)

By

This slow-cooker cornbread will amaze you with its deliciousness and just how easy it is to make

  • 2 (6.5-ounce) packages Martha White Yellow Cornbread & Muffin Mix
  • 2/3 cup water
  • 2/3 cup skim milk
  • 1 egg
  • 4 slices two day old bread, crusts removed
  • 1 medium onion, about 3/4 cup, chopped
  • 2 ribs celery, chopped, about 1/2 cup
  • 3 extra-large eggs
  • 1 (10.5-ounce) can cream of Campbell's 98% Fat-Free Chicken Soup
  • 1 or 2 (10.5-ounce) cans Campbell's Chicken Broth, depending on how moist you like your dressing
  • 3/4 teaspoon poultry seasoning, or to taste
  • 1/2 teaspoon ground black pepper
  • 1/2 stick salted butter, divided
  • Salt, to taste
4.8/5 (16 Votes)

By

If you love cornbread dressing, you will love this recipe

  • 1 cup shredded turkey or chicken
  • 1 can cream of chicken soup
  • 9 x13 pan cooked cornbread
  • 4 or more tablespoons dried sage
  • 1 medium onion, chopped
  • 4 hard boiled eggs, chopped
  • 1/2 cup margarine, melted
  • 3 to 4 cups broth
5/5 (1 Votes)

By

Quick and easy, and super delicious, this seafood stuffing recipe includes crab, shrimp and oysters! The gizzards a...

  • 1 box corn bread stuffing mix
  • 3 tablespoons corn oil
  • 1 onion diced
  • 3 celery stalks finely diced
  • 1/2 bell pepper finely diced
  • 3 garlic cloves finely diced
  • 1/2 pound chicken gizzards finely minced
  • 1 (8-ounce) jar oysters, liquid reserved
  • 1/2 pound small shrimp peeled , deveined
  • 1 (6-ounce) can crab meat, liquid reserved
  • 2 teaspoons seasoned salt
  • 1 teaspoon freshly-ground black pepper
  • 1 bunch green onions finely diced
  • 1 bunch parsley minced
5/5 (1 Votes)

By

This stuffing is brimming with traditional holiday flavors, including leeks, herbs, and pecans

  • 2 cups pecans
  • 2 cornbreads (rounds, squares, or loaves, 8 inches each), coarsely broken into 2-inch pieces (16 cups)
  • 3 tablespoons unsalted butter, cut into small pieces, plus more for dish
  • 8 slices smoked bacon, chopped into 1/2-inch pieces
  • 4 celery stalks, chopped into 1/2-inch pieces
  • 4 leeks (white and pale-green parts only), chopped into 1/2-inch pieces, rinsed well
  • 1 tablespoon plus 1 teaspoon fresh thyme, chopped
  • Coarse salt & freshly ground pepper
  • 2 1/2 cups Homemade Turkey Stock, Chicken Stock, or store-bought low-sodium chicken stock
  • 4 large eggs, lightly beaten
4.4/5 (45 Votes)

By

This is a recipe my family has made for the Thanksgiving and Christmas Holidays for many many years

  • 1 (16-ounce) package cornbread mix
  • 2 tablespoons butter
  • 1/2 cup celery, chopped
  • 1 small onion
  • 2 eggs, beaten
  • 2 cups chicken stock
  • 2 tablespoons dried sage
  • Salt and pepper to taste
4.8/5 (9 Votes)

By

This Cornbread Dressing pairs perfectly with turkey, gravy, and all the usual holiday sides that everyone craves

  • 1 (8x8 pan) of baked cornbread
  • Six large biscuits, 1 day old
  • Five or six cooked turkey necks
  • 1 1/2 cups diced yellow onions
  • 1 cup diced celery
  • 1 tablespoon butter
  • 2 teaspoons poultry seasoning
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
4.8/5 (5 Votes)

By

Get ready to stuff yourself with the ultimate comfort food

  • 1 can (10 3/4 ounce) condensed cream of chicken or celery soup
  • 3/4 cup milk
  • 2 cups Green Giant® frozen mixed vegetables (from 1 pound bag), thawed, drained
  • 1 medium onion, finely chopped (1/2 cup)
  • 1/2 teaspoon ground sage or poultry seasoning
  • 2 cups cubed cooked chicken
  • 1 1/2 cups corn bread stuffing mix
  • 1/8 teaspoon pepper
  • Paprika, if desired
4.8/5 (5 Votes)

By

A mixture of French bread and cornbread cubed makes this dressing delicious

  • 4 cups French bread, cubed and staled
  • 4 cups cornbread, cubed and staled
  • 2 1/2 cups chicken broth
  • 1 cup apple juice
  • 3 eggs, beaten
  • 6 tablespoons unsalted butter
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 2 cups Braeburn or Granny Smith apple, peeled, diced
  • 1 cup golden raisins
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh sage
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper
4.8/5 (4 Votes)

By

Fresh Cornbread Dressing is the best way to bring the flavors of fall to your Thanksgiving table

  • 2 tablespoons canola oil, divided
  • 2 cups self-rising white cornmeal mix
  • 1 1/3 cups buttermilk
  • 1 cup self-rising flour
  • 2 large eggs, lightly beaten
  • 5 to 6 cups reduced-sodium chicken broth
  • 3/4 cup butter, divided
  • 3 cups chopped sweet onion
  • 2 cups chopped celery
  • 4 large eggs, lightly beaten
  • 2/3 cup chopped fresh flat leaf parsley
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 teaspoon kosher salt
4.6/5 (8 Votes)

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