Go Back
+ servings
Cornbread Stuffing Recipe
Print Recipe
5 from 1 vote

Cornbread Dressing

A cornbread dressing recipe is a fun twist on the classic Thanksgiving side dish! Sweet cornbread is combined with a onions, celery, poultry seasoning, and a delicious turkey stock. Buttery and tender with a perfectly crispy top – it’s sure to be your new favorite!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: cornbread dressing, cornbread stuffing, southern cornbread dressing
Servings: 16 servings
Calories: 90kcal


  • Large Pot or Dutch oven
  • 9x13 Baking Dish
  • Aluminum Foil


  • 2 boxes cornbread mix prepared according to package instructions
  • 2 tablespoon olive oil
  • ½ medium onion diced
  • 3 stalks celery diced
  • 2 teaspoon minced garlic
  • 2 teaspoon poultry seasoning
  • 6 tablespoon butter
  • 6 cups turkey stock
  • 8 oz. stuffing bread
  • Kosher salt to taste
  • Black pepper to taste


  • A few hours in advance, cut or tear the cornbread into pieces and leave out (we want it a little bit stale). Alternatively, leave a bowl of the cornbread out overnight, lightly covered.
  • When ready to prepare dressing, preheat oven to 375 degrees. Spray a 9x13 baking pan, or large casserole, with baking spray and set aside.
  • Heat 2 tablespoon olive oil in a large pot or Dutch oven. Add the onion and celery, stirring to coat. Cook until vegetables start to soften, about 3 minutes, stirring occasionally, before adding garlic and cooking until fragrant, about 1 more minute. Season with salt and pepper, to taste, and add the poultry seasoning, stirring to coat.
  • Add butter and stir until melted before adding stock. Cook until stock is heated through.
  • Meanwhile, combine dried cornbread and stuffing bread in a large bowl. Carefully pour the warm stock mixture over the bread pieces, reserving about 1 ½ cups. Gently toss to combine (being delicate will keep together big pieces of cornbread-y goodness!). Spoon dressing into prepared baking pan and pour some of the remaining stock over any areas that appear dry (if you don’t use it all, that’s ok!).
  • Cover with foil and bake in preheated oven for 20 minutes. Remove foil and bake for an additional 20 – 25 minutes, or until top of stuffing is golden brown and crisp. Serve warm alongside your favorite Thanksgiving meal!


  • Chicken or vegetable stock can be used in place of turkey stock if desired.
  • Refer to post for notes and answers to common dressing questions!


Serving: 1scoop | Calories: 90kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 166mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg