granddaddy's cornbread dressing

Name: Granddaddy's Cornbread Dressing
Prep time: 1 h
Cook time: 1 h
Yield: 8
Cuisine: Southern
Ingredients: 1 - 9x13 inch pan cornbread; 12 - prepared biscuits; 1 medium onion; 4 stalk(s) celery, peeled; 2 tablespoon(s) parsley flakes; 2 teaspoon(s) dried sage; 1 tablespoon(s) dried rosemary; 1 tablespoon(s) dried thyme; 2 can(s) chicken broth (14.5 oz each)

(1 RATING)

148 Pinches 11 Photos

Beverley Williams

San Antonio, TX

Updated on Nov 25, 2025

This is the dressing my Granddaddy made every Thanksgiving during my childhood. He taught me to make it when I was 7 or 8 years old. I have been making it every year since.

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Granddaddy's Cornbread Dressing on a plate with chicken and green beans.

Blue Ribbon Recipe

This is an old-fashioned cornbread dressing recipe that is classic for every holiday meal. We liked that the mixture is run through the food processor. For those who have a texture issue with chunks, the food processor grinds everything down and makes the texture of the baked cornbread dressing smooth. It's actually almost creamy. Filled with sage, rosemary, and thyme, the herbs remind you of a holiday meal. This is a great side dish recipe for a beginner cook.

— The Test Kitchen

prep time 1 Hr

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

1 - 9x13 inch pan cornbread
12 - prepared biscuits
1 medium onion
4 stalks celery, peeled
2 tablespoons parsley flakes
2 teaspoons dried sage
1 tablespoon dried rosemary
1 tablespoon dried thyme
2 cans chicken broth (14.5 oz each)

How To Make granddaddy's cornbread dressing

Test Kitchen Tips

We used 2 packages of cornbread mix to make a 9x13 dish. We recommend having one more can of chicken broth available in case it's needed.

Step 1

Preheat oven to 425 degrees F. Grind cornbread and biscuits. I use a grinder, but you can use a food processor if you don't have a grinder.

Step 2

Then grind the onion and celery.
Step 3

Add parsley, sage, rosemary, and thyme. Adjust the amounts to suit your taste.
Step 4

Start mixing with your hands. Add broth, a little at a time, mixing as you go.
Step 5

Keep adding broth until the mixture is moist but still firm and sticky.
Step 6

After mixing very well, press into an ungreased 9x13-inch baking pan. Bake at 425 degrees for 30 minutes to 1 hour until a toothpick inserted in the middle comes out clean.
Step 7

Let cool slightly before cutting into squares to serve. Great covered with gravy.
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