Southern Cornbread Dressing

Southern Cornbread Dressing

Full transparency, the preparation of Southern Cornbread Dressing is a little labor intensive. However, once your family and friends taste my Mother’s dressing, similar to childbirth, all you’ll remember is the love. This recipe is by far the best dressing or stuffing as some might call it, that I have ever tried and I could never be biased, I’m a Libra. Let’s get to it because you need to begin by making homemade turkey or chicken stock tomorrow which is Christmas Eve – it’s really not that big of a deal you just need to boil it for hours. In the past, Mom would let it cook on the lowest heat possible, overnight. Bone broth fanatics, this classic African American holiday side dish is for you.

Southern Cornbread Dressing

  • 5 Cups Water
  • Turkey or Chicken Neck & Giblets (located inside of bird)
  • 1/2 Red Onion
  • 5 Celery Stalks (reserve 1 for the Stock)
  • 1 Cup Flour
  • 1 Cup Corn Meal
  • 1 Cup Milk
  • 1 Egg
  • 1/3 Cup Organic Cooking Oil (Safflower works well)
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Real Salt
  • 3 Small Cloves of Garlic
  • 1/4 Bell Pepper
  • 2 Tablespoons Butter
  • 1 Tablespoon Fresh Sage
  • 1 Tablespoon Better Than Bouillon Chicken Stock
  • 2 teaspoons Fresh Thyme
  • 1 teaspoon Pepper
  • 1/2 teaspoon Poultry Seasoning
  • Dash of Cayenne

Stock: Combine the first 3 ingredients in a large pot along with one of the celery stalks and simmer on low for at least 12 hours. Turn off heat and let cool before using.

Cornbread: Place the next 7 ingredients into a mixing bowl and stir until thoroughly incorporated. Coat a 9×13 inch baking dish with butter or oil and pour cornbread batter into it. Bake for 30 minutes or until a knife comes out cleanly form the center of the bread. Remove from oven and let cool.

Dressing: Preheat oven to 350 degrees. Put the butter in a medium to large sautee pan on medium heat. Finely chop the celery, bell pepper and garlic or place in a food processor if desired. Sautee the chopped mixture until wilted. Remove from heat. Using a spoon, crumble the cornbread without removing it from the baking dish. Then add 1 cup of stock, the sauteed mixture, the herbs and spices. Stir carefully. Add enough stock so that the consistency is slightly soupy. Place baking dish in oven and bake for 45 minutes to 1 hour – I personally like my dressing a little drier as opposed to moist so I like it baked longer but it is a personal choice. Remove from oven and serve along with my Roasted Turkey immediately. Happy Holidays!

Dressing prior to baking.

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