Name: Mama’s Cornbread Dressing
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Cuisine: Southern
Ingredients: 6 cups crumbled cornbread; 4 cups cubed stale bread; 1/2 cup unsalted butter; 1 1/2 cups onions, chopped; 1 1/2 cups celery, chopped; 4 cups turkey broth; 2 cups cooked turkey, chopped; 1 can (10.5 oz) condensed cream of chicken soup; 3 hard-cooked eggs, chopped; 1/2 cup cooked turkey giblets, chopped; 1/4 cup self-rising flour; 1/4 cup fresh parsley, chopped; 2 tbsp fresh sage, chopped; 2 bay leaves; 1 tsp salt; 1/2 tsp black pepper; 4 eggs, beaten

Mama’s Cornbread Dressing is a beloved Southern staple that blends moist crumbled cornbread, tender vegetables, savory herbs, and rich broth into one soul-warming dish. It’s the kind of recipe that turns holiday meals into cherished memories.

Why You’ll Love This Recipe

I love how this cornbread dressing hits all the right notes of comfort food. It’s flavorful, hearty, and has that perfect golden top with a soft, savory center. It’s also flexible enough to be prepped ahead and tailored to different tastes, which makes it a lifesaver during busy holiday prep. Every bite brings back warm family gatherings and holiday cheer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

crumbled cornbread
cubed stale bread
unsalted butter
onions, chopped
celery, chopped
turkey broth
cooked turkey, chopped
condensed cream of chicken soup
hard-cooked eggs, chopped
cooked turkey giblets, chopped
self-rising flour
fresh parsley, chopped
fresh sage, chopped
bay leaves
salt and black pepper
eggs, beaten

Directions

I preheat the oven to 350°F and grease two baking dishes.
In a large bowl, I mix the crumbled cornbread and stale bread cubes.
I sauté onions and celery in melted butter until soft, then stir them into the bread mixture.
I add turkey, broth, cream of chicken soup, chopped eggs, giblets, flour, parsley, sage, bay leaves, and seasoning.
I mix everything together, then add the beaten eggs to bind it all. The mixture should be soupy but not runny.
I pour the mixture evenly into the prepared pans.
I bake for about 1 hour to 1 hour 20 minutes, until the top is golden and the dressing is set.

Servings and Timing

This recipe serves about 14 people. It takes around 30 minutes to prepare and needs 1 hour to 1 hour 20 minutes to bake, so I allow for roughly 1 hour 35 minutes total.

Variations

I sometimes mix in crumbled cooked sausage for a meatier, spiced flavor.
For a vegetarian version, I skip the turkey and giblets and use vegetable broth.
When I want a little heat, I toss in some diced jalapeños or a pinch of cayenne pepper.
I’ve also made this with cornbread stuffing mix in a pinch—it still turns out delicious.
Adding a bit of shredded cheese to the mix gives it a creamy richness I enjoy.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the dish with foil and warm it in a 350°F oven for 15–20 minutes. If it looks dry, I add a splash of broth before reheating to bring back the moisture. This dressing also freezes well—both baked and unbaked.

FAQs

How do I keep the dressing from drying out?

I make sure the mixture is well-moistened before baking. It should look soupy but not watery. I also cover it loosely with foil while baking to trap in moisture.

Can I make this dish ahead of time?

Yes, I often prepare the dressing the night before and store it in the fridge. I bake it fresh the next day after letting it sit at room temperature for about 30 minutes.

Is it possible to freeze this dressing?

Absolutely. I freeze it unbaked in a freezer-safe dish, then thaw it in the fridge before baking. It can also be frozen after baking—just reheat in the oven until warmed through.

Can I substitute the cream of chicken soup?

I sometimes use a homemade white sauce instead, made with butter, flour, and broth. It gives me more control over flavor and saltiness.

What kind of cornbread works best?

I use day-old, slightly dry cornbread. It soaks up the broth better than fresh, which helps the dressing hold its shape without becoming mushy.

Conclusion

This cornbread dressing is more than a recipe—it’s a tradition. I rely on it to bring heart to my holiday meals, and its savory, satisfying flavor always delivers. Whether I’m making it for a crowd or saving it for leftovers, it’s one of those dishes I’ll never stop coming back to.