Mom’s Southern Cornbread Dressing & Turkey – My Mom’s recipe for THE BEST turkey & dressing! It is SO easy to make and packed full of amazing flavor. Homemade cornbread, wheat bread, celery, onion, cream of chicken, cream of mushroom, chicken broth, eggs, salt, pepper, and sage. Bake in the oven along with bone-in turkey for the BEST Thanksgiving dinner you will ever eat. I look forward to this meal all year long!
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Pin This RecipeSouthern Cornbread Dressing Recipe
This classic recipe is our favorite part of the holidays – my Mom’s dressing. I don’t really like turkey, but I LOVE my Mom’s dressing. It is especially good smothered with gravy! The original recipe came from my Dad’s Mom. She was a great cook and made one of my other all-time favorite meals – Chicken Tetrazzini.
My Mom has perfected the dressing recipe over the years. Chicken Legs can’t get enough of this during the holidays. He especially likes it reheated at about 10:00 pm on Thanksgiving or Christmas night. Chicken Legs swears this is the best dressing you’ll ever eat – I agree!
How to Make Mom’s Cornbread Stuffing
This casserole is very easy to make with only a few simple ingredients. In a very large bowl, crumble cornbread and wheat bread. Add chopped onion, chopped celery, eggs, chicken broth, water, cream of chicken soup, cream of mushroom soup, salt, black pepper, and sage. Spread the cornbread mixture into a large deep baking dish or roasting pan. Top with your turkey and bake until the turkey reaches an internal temperature of 165ºF.
Helpful Tips & Frequently Asked Questions
- I make homemade cornbread a day or two before making the dressing.
- Here is our Buttermilk Cornbread Recipe: https://www.plainchicken.com/southern-cornbread/
- I chop the onion and celery in a food processor so it is very finely chopped.
- Can sauté the vegetables in melted butter in a large skillet until tender.
- I recommend using unsalted cream of chicken and mushroom soup.
- If you don’t like cream of chicken or mushroom, you can substitute any cream of soup you prefer.
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- If the dressing starts to get too brown, cover it with aluminum foil while the turkey finishes cooking.
- Can I freeze Cornbread Dressing? Yes! Cool the dressing to room temperature. Transfer the dressing to freezer bags and store it in the freezer for up to 3 months.
- Reheat in the microwave.
- Variations/Additions:
- poultry seasoning
- parsley
- thyme
- Store leftovers in an airtight container in the fridge.
Tips for Cooking a Thanksgiving Turkey
- We usually use a bone-in turkey breast, but this recipe also works with a regular turkey.
- You want to bake the turkey at 350ºF for about 15 minutes per pound.
- You need to check for an internal temperature of 165ºF in the innermost part of the thigh and wing and the thickest part of the breast.
- We prefer to brine our turkey before baking. Here is our Turkey Brine Recipe: https://www.plainchicken.com/brined-thanksgiving-turkey/
What to Serve with Easy Cornbread Dressing
This is the best turkey and dressing I’ve ever eaten. This is the perfect side dish for your holiday table! We serve this with sliced turkey and all of your favorite holiday side dishes – green bean casserole, sweet potatoes, cranberry sauce, squash casserole, and warm rolls.
Here are a few of our favorite holiday recipes that go great with this turkey & stuffing:
The Best Green Beans
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Cornmeal Yeast Rolls (Easy & Delicious)
Cornmeal Yeast Rolls – two favorites in one recipe! Cornbread meets yeast rolls! SO simple to make and they taste…
Cranberry Pecan Sweet Potato Casserole
Cranberry Pecan Sweet Potato Casserole – a must for your Thanksgiving dinner! Diced sweet potatoes tossed in brown sugar, orange…
Homemade Cranberry Sauce
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Southern Cornbread Dressing
Equipment:
Ingredients:
- 3 (9-inch) pans cornbread
- 3 pieces wheat bread
- 1 onion
- 3 stalks celery
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (10.5-oz) can Unsalted Cream of Mushroom Soup
- 2 (15-oz) cans chicken stock
- 1 cup water
- 2 eggs
- salt and pepper to taste
- 1 to 2 tsp sage to taste
- 1 ( 5-6 lb) bone-in turkey breast or turkey
Instructions:
- Preheat oven to 350ºF.
- Chop onion and celery in food processor. Crumble cornbread and bread. Add remaining ingredients (except turkey). Stir well. Place dressing in turkey roasting pan, top with turkey breast.
- Cover dressing with foil (leaving turkey breast uncovered) and bake until turkey breast reaches an internal temperature of 165ºF – about 2 hours.
Notes:
- I make homemade cornbread a day or two before making the dressing.
- Here is my recipe for the BEST Southern Cornbread: https://www.plainchicken.com/southern-cornbread/
- I chop the onion and celery in a food processor so it is very finely chopped.
- If you don’t like cream of chicken or mushroom, you can substitute any cream of soup you prefer.
-
- I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.
- You can buy it by the case at Amazon:
- Cream of Chjcken: https://amzn.to/49n4uZE
- Cream of Mushroom: https://amzn.to/3SkpNVv
- Need Gluten-free soup? You can buy it here:
- Cream of Chicken: https://amzn.to/3MtqQ1s
- Cream of Mushroom: https://amzn.to/45WqyXY
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- Substitute mushroom bouillon to make cream of mushroom soup.
- You can buy it by the case at Amazon:
- I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.
-
- We usually use a bone-in turkey breast, but this recipe also works with a regular turkey.
- You want to bake the turkey at 350ºF for about 15 minutes per pound.
- You need to check for an internal temperature of 165ºF in the innermost part of the thigh and wing and the thickest part of the breast.
- We prefer to brine our turkey before baking. Here is our Turkey Brine Recipe: https://www.plainchicken.com/brined-thanksgiving-turkey/
Steph
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If the turkey breast is on top of the dressing and you cover the dressing with foil but not the turkey, do you just cover around the turkey? How is the dressing if it is cooked without the turkey on it? Also, I use my turkey drippings to make my gravy. What do you use to make gravy if all the drippings are going into the dressing?
Yes – I just lay the foil on top of the exposed dressing and leave the turkey uncovered. I tore off strips of foil and it worked just fine.
Do you sauté your onions and celery or just put them in raw your cornbread dressing for cooking?
I put them in raw, but you can definitely sauté them if you prefer.
This is sure odd to me. I have always rememberd the smell of celery and onions being sauteed. Maybe it is because I am older and traditional.
NO. It is just because your recipe is simply different from ours. All families feel their personal recipes are traditional. We think this is traditional as it has been in our family for generations.
My Momma’s dressing recipe has green bell pepper and 3 hard boiled eggs in it. My son and I have started adding a deboned hen to it because my late husband liked it that way. Also we add minced garlic and green onion. Best dressing ever❤️
Sounds delicious!
Can you do the stuffing by itself? Or does it have to be baked with the turkey? Thanks!
You can make just the stuffing. Maybe add a touch more liquid so it stays moist since it won’t get the turkey drippings. Enjoy!
HI Stephanie! I’m late to this stuffing party but this is my first year hosting thanksgiving. I’m SO nervous. My family has always put the stuffing inside a whole turkey. Do you think that will work as well??
Yes – stuff Some in the bird and put the rest around it. Perfect!! Enjoy!
Thx, thats exactly what i will do. Appreciate the fast response.
Have you ever roasted a whole turkey in the dressing instead of just a turkey breast? I was thinking of doing this in my roaster with a 9.5 lb whole turkey, but then was wondering if a whole turkey would create too much juice for the dressing.
Yes – we’ve made a while turkey with this recipe too. It will work great. Enjoy!
Hi Stephanie, I used a 10 1/2 size can of cream of chicken and mushroom soup for the dressing and should I use a larger size or the 10 1/2 size is enough?
I always use that size can. I'll update the ingredients so it is clear. Thanks!
Stephanie, The recipe said to use 2 cans of chicken stock, but in the store, I think they all come in 16oz tall box, an how many do I need because I'm not going to add the turkey breast. I guest for the salt and pepper adjust to my taste?
They sell 14.5-oz cans of chicken broth in the stores. I might add 1/4 to 1/2 cup more broth since you aren't baking with the turkey breast.
The recipe said 3 pans of corn bread or was that a type O and it should be one pan?
Not a type-o. The recipe needs 3 batches of the cornbread recipe that I linked to. Enjoy!
How many ounces of broth or what size can? I get the broth in cartons; it's much better.
Thanksgiving is all about the turkey and great dressing with your best gravy and pumpkin pie with whipped cream
And this dressing looks awesome
my mom's dressing is very similar, but she cooks her onion and celery in a stick of butter and a half a can of chicken broth, then adds it to the bread (we use all bread) with poultry seasoning, parsley flakes, and 2 eggs. she has always mixed it up in the top of an over turned Rubbermaid cake carrier 😀 some goes in the turkey, some goes in the pan. i love them both!
Approx how many people does this serve?
Do you think this recipe would work if I just baked the dressing separately without the turkey? Would I still bake it 2 hours?
If you are going to bake it separately, add 1/2-1 cup more chicken broth, and I would probably bake it about an hour.
i could also use stock i froze. i but carcass in crockpot with celery and onion and cooked on low for 8-10 hours. i froze it and it should work too i guess????