Mama’s Southern Cornbread Dressing is the heart and soul of every Southern holiday feast. Made with rich, buttery cornbread, tender turkey, and savory herbs, this classic dish brings warmth and comfort to the table. It’s more than just a side dish—it’s a tradition passed down through generations. Whether you’re preparing Thanksgiving dinner or simply craving a taste of home, this beloved Southern staple is a must-try. With a comforting texture and flavorful aroma, Mama’s Southern Cornbread Dressing is the ultimate comfort food that will leave everyone asking for seconds.
Why You’ll Love Mama’s Southern Cornbread Dressing
This dressing isn’t your average side dish. It’s packed with nostalgic flavors that evoke memories of family gatherings and holiday joy. The mix of crumbled cornbread and stale bread creates the perfect texture—not too dry, not too wet. The onions and celery add a fragrant base, while turkey, sage, and giblets elevate it to a rich and hearty dish. It’s deeply savory, easy to make ahead, and perfect for feeding a crowd. This is a recipe that generations swear by, and once you try it, you’ll understand why.
Ingredients
- 8 cups crumbled cornbread
- 4 cups cubed stale bread
- 1 cup unsalted butter, melted
- 2 large onions, chopped
- 1 1/2 cups chopped celery
- 2 cups turkey broth (or as needed)
- 1 1/2 cups chopped cooked turkey
- 1 (10.5-ounce) can condensed cream of chicken soup
- 4 large hard-cooked eggs, chopped
- 1/4 cup chopped, cooked turkey giblets
- 1/4 cup self-rising flour
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh sage (or to taste)
- 2 large bay leaves
- Salt and ground black pepper to taste
- 3 large eggs, beaten
Step-by-Step: How to Make Mama’s Southern Cornbread Dressing
- Preheat and Prep: Preheat your oven to 350°F (175°C) and grease two 9×13-inch baking dishes.
- Combine Breads: In a large mixing bowl, blend the crumbled cornbread and stale bread cubes.
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add onions and celery, cooking until soft and translucent, about 5–10 minutes.
- Mix Ingredients: Add the sautéed veggies, turkey broth, chopped turkey, condensed soup, chopped eggs, giblets, flour, parsley, sage, bay leaves, salt, and pepper to the bread mixture.
- Add Eggs: Stir in the beaten eggs, ensuring the mixture is moist and slightly soupy.
- Transfer to Pans: Divide the mixture evenly between the prepared baking dishes.
- Bake: Bake uncovered for 1 hour to 1 hour and 20 minutes, until set and golden on top.
Helpful Tips
- Make Cornbread Ahead: Prepare your cornbread a day or two in advance for best results.
- Use Day-Old Bread: Stale bread helps absorb flavors without becoming mushy.
- Customize the Texture: If the mix feels dry before baking, add a bit more turkey broth.
- Test for Doneness: Dressing should be firm in the center and lightly browned on top.
- Rest Before Serving: Let it sit for 10 minutes after baking to set up nicely.
Substitutions And Variations
- No Giblets? Skip them or use more chopped turkey instead.
- Vegetarian Version: Use vegetable broth and omit turkey and giblets. Add sautéed mushrooms for umami.
- Gluten-Free: Use gluten-free bread and cornbread. Check soup and broth labels.
- Add Sausage: Brown sausage and mix it in for a meaty twist.
- Spice It Up: Add a pinch of cayenne or red pepper flakes for subtle heat.
Storage Instructions
- Refrigerate: Keep leftovers in an airtight container and store in the refrigerator for up to 4 days.
- Freeze: Wrap securely in foil and store in the freezer for up to 3 months.
- Reheat: Bake covered at 350°F until heated through, or microwave in short bursts.
Nutritional Information
- Calories: 379
- Total Fat: 23g
- Saturated Fat: 11g
- Cholesterol: 174mg
- Sodium: 850mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Total Sugars: 5g
- Protein: 14g
- Vitamin C: 4mg
- Calcium: 119mg
- Iron: 3mg
- Potassium: 269mg
Serving Suggestions
- Serve alongside roast turkey, gravy, and cranberry sauce for the perfect holiday plate.
- Pair with green beans, mashed potatoes, and dinner rolls for a hearty Southern meal.
- Add a drizzle of gravy and a sprinkle of fresh parsley for presentation.
Frequently Asked Questions About Mama’s Southern Cornbread Dressing
Can I make this dressing ahead of time?
Absolutely! Prepare and refrigerate up to 2 days in advance. Bake just before serving for best flavor and texture.
What if my dressing is too dry?
Add more broth until the mixture is moist and slightly soupy before baking.
Can I use store-bought cornbread mix?
Yes, just make sure it’s not too sweet. Southern-style cornbread works best.
Do I need to use both cornbread and white bread?
The combination gives the dressing a balanced texture, but you can use just cornbread if preferred.
How do I know when it’s done baking?
The top will be golden and a knife inserted in the center will come out clean or with only moist crumbs.
Conclusion
Thank you for joining me in making Mama’s Southern Cornbread Dressing—a dish that never fails to bring joy and nostalgia to the table. It’s rich in flavor, easy to prepare, and perfect for holiday feasts or comforting family dinners. Whether you’re continuing a cherished tradition or starting a new one, this recipe is sure to become a staple in your kitchen. I hope it brings warmth to your heart and home. Happy cooking, and thank you for being part of our food-loving community!
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Mama’s Southern Cornbread Dressing
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
Description
Southern Cornbread Dressing is a timeless holiday favorite made with crumbled cornbread, turkey, savory herbs, and butter. It’s moist, hearty, and full of comforting flavors everyone at the table will love.
Ingredients
8 cups crumbled cornbread
4 cups cubed stale bread
1 cup unsalted butter, melted
2 large onions, chopped
1 ½ cups chopped celery
2 cups turkey broth (or as needed)
1 ½ cups chopped cooked turkey
1 (10.5-ounce) can condensed cream of chicken soup
4 large hard-cooked eggs, chopped
¼ cup chopped cooked turkey giblets
¼ cup self-rising flour
¼ cup chopped fresh parsley
2 teaspoons chopped fresh sage (or to taste)
2 large bay leaves
Salt and ground black pepper to taste
3 large eggs, beaten
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and grease two 9×13-inch baking dishes.
- Combine Breads: In a large mixing bowl, blend the crumbled cornbread and stale bread cubes.
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add onions and celery, cooking until soft and translucent, about 5–10 minutes.
- Mix Ingredients: Add the sautéed veggies, turkey broth, chopped turkey, condensed soup, chopped eggs, giblets, flour, parsley, sage, bay leaves, salt, and pepper to the bread mixture.
- Add Eggs: Stir in the beaten eggs, ensuring the mixture is moist and slightly soupy.
- Transfer to Pans: Divide the mixture evenly between the prepared baking dishes.
- Bake: Bake uncovered for 1 hour to 1 hour and 20 minutes, until set and golden on top.
Notes
Prepare your cornbread a day ahead for best texture. Add more broth if the mixture feels dry before baking. Let rest 10 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
Nutrition
- Serving Size: 1 portion
- Calories: 379
- Sugar: 5g
- Carbohydrates: 30g
- Protein: 14g