Grandma’s Famous Cornbread Dressing Recipe– a southern staple that has been passed down for generations. A MUST for your Thanksgiving turkey dinner. NO cream of chicken soup! Cornbread, biscuits, crackers, eggs, celery, onion, sage, poultry seasoning, pepper, and chicken broth. Can make ahead and refrigerate or freezer for later. Makes enough to feed a crowd! Perfect for Thanksgiving and Christmas dinners.

scooping cornbread dressing from baking dish

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Cornbread Stuffing for Thanksgiving

Southern cornbread dressing is my favorite thing about the Thanksgiving holiday meal. I look forward to eating my Mom’s dressing every year. I think every family has their own dressing/stuffing recipe that they make for the holidays. My Mom’s dressing is soft. I know some people prefer a firmer dressing, so I was excited when a Plain Chicken reader sent me her family recipe. The flavors are similar to my family’s recipe, but the texture is different. If you like a firmer stuffing/dressing, you will love this recipe!

How to Make Cornbread Dressing for a Crowd

This casserole is very easy to make and makes a TON. Crumble buttermilk cornbread and leftover biscuits into a large bowl. In a small bowl, whisk eggs. Add eggs. crushed saltine crackers, chopped celery, diced onions, fresh sage, poultry seasoning, salt, black pepper, and chicken broth to the bread cubes. Stir well. Pour the mixture into a baking dish and bake.

Helpful Tips & Frequently Asked Questions

Can use store-bought, homemade, or a package of cornbread mix for the cornbread in this recipe.
- Here is my Homemade Cornbread Recipe made with flour, cornmeal, buttermilk, and eggs: https://www.plainchicken.com/southern-cornbread/
You can use frozen, refrigerated, or homemade biscuits. I prefer frozen Grands! or homemade.
- Here is my recipe for Homemade Buttermilk Biscuits: https://www.plainchicken.com/ruby-slipper-buttermilk-biscuits/
You can make the cornbread and biscuits a day or two ahead of time. The dressing is actually better if you use day-old bread.
Feel free to sauté the onions and celery in melted butter over medium heat before adding them to the dressing mixture.
Can substitute vegetable broth for a vegetarian dish.
You can cut the recipe in half and bake it in one 9×13-inch baking dish. Cut all ingredients in half and use 3 eggs.
Can Cornbread Dressing be made in advance? Assemble the casserole and spread it into the casserole dish. Cover the pan with plastic wrap and refrigerate.
- If using a glass pan, bring the dish to room temperature before baking.
Can Cornbread Dressing be frozen? Yes! Assemble the casserole and spread it into the casserole dish. Cover the pan with plastic wrap and aluminum foil. Place in the freezer for up to 3 months.
- To bake the casserole after freezing, thaw completely and bake as directed. Make sure to write the directions on the foil covering the pan.
- You can bake one pan and freeze pan one for later. I like to bake one for Thanksgiving and freeze one casserole dish for Christmas dinner.
- You can freeze the baked casserole and reheat it later. To reheat thaw completely and reheat in the microwave on covered in the oven at 350ºF until warm, approximately 35 to 45 minutes.
Store leftovers in an airtight container in the refrigerator.

What to Serve with Homemade Dressing

Grandma’s Cornbread Dressing is the perfect side dish to serve with your holiday turkey and gravy. Whip up some mashed potatoes, green bean casserole, and squash casserole, and you are set! Here are a few of our favorite recipes from the blog that go great with this holiday side:

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Grandma’s Famous Cornbread Dressing

Author: Plain Chicken

Yield: people

Prep Time 10

Cook Time 45

Total Time 55

Grandma's Famous Cornbread Dressing – a southern staple that has been passed down for generations. A MUST for your Thanksgiving turkey dinner. Cornbread, biscuits, crackers, eggs, celery, onion, sage, poultry seasoning, pepper, and chicken broth. Can make ahead and refrigerate or freezer for later. Makes enough to feed a crowd! Perfect for the holiday meal and leftovers.

Equipment:

Ingredients:

1 (10-inch) skillet of cornbread
6 biscuits
1 sleeve saltine crackers
5 large eggs slightly beaten
3 stalks celery chopped
1 medium onion chopped
1 Tbsp fresh sage chopped
2 tsp poultry seasoning
1 tsp black pepper
salt to taste
5 (14.5-oz) can chicken broth

Instructions:

Preheat oven to 450ºF. Lightly spray two 9×13-inch baking dishes.
Crumble cornbread, biscuits, and crackers into a large bowl. Add remaining ingredients and stir well. The mixture will be very wet.
Pour cornbread mixture into prepared pans.
Bake for 40 to 45 minutes.

Notes:

Can use store-bought, homemade, or a package of cornbread mix for the cornbread in this recipe.
Here is my Homemade Southern Cornbread Recipe: https://www.plainchicken.com/southern-cornbread/
You can use frozen, refrigerated, or homemade biscuits. I prefer frozen Grands! or homemade.
Here is my recipe for Homemade Buttermilk Biscuits: https://www.plainchicken.com/ruby-slipper-buttermilk-biscuits/
You can make the cornbread and biscuits a day or two ahead of time. The dressing is actually better if you use day-old bread.
Can substitute vegetable broth for a vegetarian dish.
If you like sage, feel free to increase the amounts in this casserole. I used half of what the original recipe said to use.
You can cut the recipe in half and bake in a 9×13-inch baking dish. Cut all ingredients in half and use 3 eggs.
You can also freeze one pan of the dressing for later. I like to bake one for Thanksgiving and freeze one for Christmas.
To bake the casserole after freezing, thaw completely and bake as directed.
You can freeze the baked casserole and reheat later. To reheat thaw completely and reheat in the microwave on covered in the oven at 350ºF until warm, approximately 35 to 45 minutes.

Steph