Homemade Southern Cornbread Dressing

Mara Frier
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Thanksgiving
Servings 10 people


  • Day old cornbread
  • 3 pieces of toast
  • 1 cup onions, diced
  • 1 cup celery, diced (about 3 stalks)
  • 1 cup bell peppers (green or red) diced
  • 1 cooked chicken breast or thigh,shredded
  • 3-4 cups chicken or turkey broth
  • Poultry seasoning, sage, black pepper
  • 2 eggs


  • Break up the cornbread and toss in a large bowl. Set aside.
  • In a saucepan, saute onions, celery and bell peppers in a little bit of butter until tender.
  • Add the sauteed veggies and the cooked shredded chicken into the cornbread mixture.
  • Stir together to combine.
  • Add in the broth a little at a time. Add in just enough to make it thick and a little soupy.
  • Stir in a teaspoon of poultry seasoning, sage and black pepper. Start with a teaspoon of each and add more to suit taste.
  • Stir in the eggs.
  • Pour into a buttered 9 x 13" casserole pan.
  • Bake at 350° for 45 minutes or until set.


Be sure to taste it before adding in the eggs and adjust the seasonings if needed.
It's best to use cornbread that is a few days old since it's not as moist. Dry cornbread makes the best dressing!