Real Recipes From Real Home Cooks ®

cornbread dressing

(3 ratings)
Recipe by
Melanie B
Kennesaw, GA

This is what my ex-husband (or MIL) fixed for Thanksgiving dinner. We normally boil the giblets, make the cornbread and dry the white bread the night before. After you make the cornbread, turn it out into a large bowl that you are going to use to make the dressing. Crumble it up a bit. Let it sit out all night to dry out with the white bread. Be sure to dice the onions and celery fine.

(3 ratings)
yield serving(s)
method Bake

Ingredients For cornbread dressing

  • 1
    recipe of southern cornbread
  • 3/4
    loaf of white bread, dried out
  • 1
    onion chopped fine
  • broth from giblets
  • 1 can
    chicken broth (if needed)
  • 2
    chicken boullion cubes
  • 1-2 tsp
  • 1
    egg slightly beaten
  • 1/2 c
    celery chopped fine
  • 1/2 tsp
    black pepper

How To Make cornbread dressing

  • 1
    Remove giblets from turkey. Add to a pot of water with 1/4 stick of butter. Bring to a boil, then simmer for 2-3 hours. (If you aren't cooking a turkey, you could just use all chicken broth).
  • 2 I normally make the cornbread the night before and turn it out into the mixing bowl I will use. I also set out my white bread to dry overnight. You Crumble up the cornbread and white bread. Add chopped onion and celery. Add bouillon cubes to the hot broth to dissolve. Slowly add the broth to the bread mixture. You want it to be moist but not soupy. Use chicken broth if you need more moisture. Add pepper, sage and egg. Mix well.
  • 3
    Stuff in the turkey cavity and bake until the bird is done.
  • 4
    If you bake separately, bake in a large casserole dish at 350 for 3-4 hours. We use a deep casserole dish, so it takes longer. If you use more shallow one, it might take 2-3 hours.