- Dish type
- Side dish
A traditional stuffing mix commonly found in many US southern households for Thanksgiving and Christmas, and known as 'dressing'. This stuffing is ideal to make alongside a roast turkey so that you will have the neck and giblets to hand.
4 people made this
- To make the stock
- 1.5L water
- 2 sticks celery, roughly chopped
- 1 onion, diced
- 2 turkey necks
- turkey giblets (e,g, gizzard, heart)
- To make the stuffing
- 4 eggs
- olive oil, as needed for cooking
- 2 yellow onions, diced
- 2 cloves elephant garlic, diced
- 1 red pepper, seeded and diced
- 2 green peppers, seeded and diced
- 2 sticks celery, diced
- salt, to taste
- ground black pepper, to taste
- 2 tablespoons ground cumin
- 2 tablespoons ground cloves
- 1 recipe cornbread
MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min
- In a saucepan over a high heat, combine all of the ingredients for the stock. Simmer covered for 30 to 40 minutes, or until the turkey necks are no longer link in the centre. Remove from the heat and allow to cool, preferably overnight. Strain and reserve both the liquid and the giblets separately.
- Preheat oven to 170 C / Gas 3.
- In a large mixing bowl lightly whisk the eggs.
- In a large frying pan over a medium heat, warm a little olive oil then add the onion, garlic, peppers and celery. Cook and stir for 4 to 6 minutes until the onions are soft. Season well then stir in the cumin and cloves.
- Remove the meat from the turkey necks and set aside. Finely chop the giblets and set aside.
- Break the cornbread up into chunky breadcrumbs and place in a large mixing bowl. Add the eggs, onion mixture, turkey neck meat and chopped giblets. Mix together thoroughly.
- Add 500ml of the turkey stock and mix in.
- Transfer the stuffing mixture to a large lidded casserole dish.
- Baked uncovered in the preheated oven for 25 to 30 minutes or until golden brown on top. Remove from the oven and serve.
To make the stock:
To make the stuffing:
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- 1 (3 pound) whole chicken
- 10 cups crumbled cornbread
- 8 biscuits, crumbled
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 cup chopped onion
- 1 cup chopped celery
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 1 teaspoon ground sage
- 8 eggs, beaten
Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.
Remove chicken from pot, set aside to cool. Remove skin and bones chop meat and save for dressing. Strain, and reserve broth.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.
In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. Divide dressing between prepared baking dishes.
Bake in preheated oven until top is browned and center is firm, about 30 minutes.
Traditional Southern Cornbread Dressing
Southerners sure do love their traditional cornbread dressing and some of them will get all "stuffy" over what constitutes dressing and what constitutes stuffing. In my humble opinion, it mostly just depends on where you were born!
In the South, there's really no difference other than whether the materials are cooked in the bird or out of the bird. What truly sets apart a Southern dressing from a Northern stuffing, generally speaking, is that in the North they prepare their stuffing (or dressing) from breads that are cut into cubes and their dressings are more dry. They also typically call it stuffing, whether it's stuffed into something or not.
In the South, our dressing is prepared from cornbread and breads that are baked, staled and then crumbled and to which raw eggs - and sometimes chopped boiled eggs as well - are added, giving a "fluff" to our dressing. Our dressing is more wet before it's cooked and thanks to the eggs, fills out much like a soufflé once baked.
When we "stuff" it in the bird, Southerners typically call it stuffing, at least where I'm from, even though as terms go, our stuffed dressing is very different from our Northern neighbors stuffing, although we certainly also still call it dressing even when it's stuffed in a turkey, because, well, that's what it is! When we put it in a pan instead, we usually just call it dressing, not stuffing.
That's pretty much the reality of it all folks, so how about let's just stop the whole what's "authentic" and what's not silliness, eat, and be thankful for each other's company and quit the fussin' about whether we think it's stuffing or dressing, or what is wrong, or right, or what we think makes things different. It is the season of giving thanks after all, and besides, whatever you grew up with it, what your mama did, and what you do in your own Southern kitchen is right, bottom line. It's all good, so how about let's just eat!
I didn't exactly grow up with dressing made with cornbread. My southern born and bred Mama, the rebel that she was, always made an herb bread dressing, and often using the Pepperidge Farm seasoned bread crumbs as her base. Based on the sales of that product here in the South, she clearly wasn't alone. She also both stuffed her dressing (stuffing) IN the turkey, with a pan of the excess served alongside an oyster dressing for Daddy, that I also happened to love. So I guess since my Mama stuffed the turkey and served it in a pan, we had both stuffing and dressing! Weren't we just lucky?
You can use any kind of bread, and often we use the accumulation from those one of two leftover rolls or biscuits that we've tossed in the freezer throughout the year. You can use sandwich bread, homemade bread, French bread, but whatever bread you like, do toast it before crumbling it.
Taste the dressing before you add in the raw eggs, because the flavor then is pretty much gonna be the flavor when it's baked. Adjust the seasonings as needed, then add the eggs and add in additional stock if it isn't moist enough. A lot of us Southerners add in boiled egg, so if you like, add 2 eggs raw, and 2 eggs boiled and chopped. Mama only used raw eggs.
Stock measurements in dressing recipes are always a simply a guide. Put in a small amount of liquid, stir and add more liquid to get it to the consistency of a cooked oatmeal. The dressing pictured at the top was prepared with about 5 cups of stock and baked covered, resulting in a very moist but fluffy dressing which is the way that I like it. Use more or less to get the consistency you like.
I like to use Bell's seasoning , a salt-free blend of herbs like rosemary, oregano, sage and marjoram, plus some ginger, and thankfully one that has become more widely available in the South, especially around the holidays. If you don't have access to Bell's seasoning and you don't feel like making up a copycat batch, just use a couple pinches of some or all of those seasonings, or just good ole sage, and don't forget. always taste and adjust before you bake!
Dressing. a perfect receptacle for just a bit of homemade gravy. Let's make some!
Recipe: Traditional Southern Cornbread Dressing
- 1 cup (2 sticks) of butter
- 1 medium onion , chopped
- 3 stalks (ribs) of celery , chopped
- 6 cups of cooked, crumbled stale cornbread
- 6 cups of dry, toasted bread , crumbled (sliced bread, leftover biscuits or rolls)
- 1 teaspoon kosher salt , or to taste
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama) , or to taste, optional
- 1/4 teaspoon of freshly cracked black pepper , or to taste,
- 1 teaspoon of sage (or Bell's seasoning), or to taste, optional
- 1 teaspoon of poultry seasoning
- 1 cup of turkey gravy (canned is fine)
- 4 to 6 cups of turkey or chicken broth or stock, more or less
- 4 large eggs , beaten
Preheat oven to 350 degrees F. Butter a 9 x 13 inch pan and set aside. Melt butter in a skillet over medium heat. Sauté the onion and celery add the salt, Cajun seasoning, pepper, sage and poultry seasoning. Continue cooking and stirring for 2 minutes. Set aside to cool.
Combine the crumbled cornbread and bread into a large bowl. Add sauteed veggies, scraping out skillet add the gravy and 4 cups of the stock. Taste and adjust seasonings.
Add the beaten eggs gently toss. Add more of the broth as needed, taking care not to make the dressing too soupy. Dressing should be the consistency of cooked oatmeal. Lightly spoon into the casserole dish, but do not pack down. Bake at 350 degrees F for 45 minutes. For a moister stuffing, baked covered. For a drier stuffing with a crunchy top, bake uncovered.
Cook's Notes: Make cornbread a day or two ahead when possible and allow it to go stale. This dressing is also excellent with cooked turkey or chicken. Mix in about 2 cups of roughly shredded, cooked chicken or turkey before baking.
For Sausage Stuffing: Brown and drain a 1 pound roll of Jimmy Dean pork sausage. Set aside and stir into the dressing just before it goes into the oven.
Make Ahead Tip: While dressing is best when freshly assembled and baked, you may prep most of the ingredients ahead to save time. To prepare entire dish ahead, assemble all the way up to the baking stage the day before, using additional broth to make it more soupy, but don't bake it. Cover tightly and refrigerate. Any longer ahead than that freeze it. You'll need to allow for a day for it to thaw in the fridge before baking.
How to fix a too dry or too wet stuffing: If you find your stuffing is too dry, add additional warmed broth to it, stir well, and return to the oven, checking periodically. If the stuffing is overly wet and too gummy, cook it uncovered for a bit longer, checking periodically. Be sure to check out my 7 Top Tips to Perfect Your Holiday Stuffing.
If you’ve ever wondered how to make a flavorful, homemade Southern Cornbread dressing, then let me share with you my grandmother’s recipe. This dressing is usually the ONLY dressing I will eat. It is moist, full of that soul food flavor and as southern as it gets! I’m talking Elberton, Georgia southern!! (lol sorry fam I just had to put that in there)
My grandmother has been making this dressing for EVERYBODY’S Thanksgiving since I was a baby. People put in their requests for her to make them a pan for their Thanksgiving dinner months ahead of time.
My Grandma’s Homemade Cornbread Dressing Before It Get’s Devoured On Thanksgiving!
When she gave me this recipe I was surprised to discover how easy it was. All this time I thought it was some complicated process. Now if you want this dressing to be darker then you can put in more seasonings. My grandmother puts in a crapload, but I find it tastes delish with just a teaspoon of each, especially if I’m going to be serving it with some flavorful gravy.
If you have a favorite southern cornbread recipe (not the sweet kind) then use that. If not I’ve listed a basic, easy one below.
Southern cornbread stuffing recipe - Recipes
My family’s favorite Thanksgiving dish isn’t the turkey. It isn’t the sweet potato casserole. It isn’t the cranberry sauce. It isn’t the mashed potatoes.
So why do we only cook it at Thanksgiving if we love it so much??
I decided to make my Cornbread Dressing with Sausage this weekend so you can have the recipe in time for T-Day but also to show you how easy it is to make anytime you want it.
And if you use rich, high quality broth like College Inn (they even have Turkey Broth – holla!) it will taste just like something you spent all day cooking. P.S… I can always find the College Inn broths at Wal-Mart.
When I want to make it extra special, I add sausage to my dressing. If you like, use the sage sausage for a little extra “thanksgivingny” flavor :o) Or feel free to leave the sausage out altogether. Without, this is a great base recipe for traditional southern style cornbread dressing.
Ever wonder why some people call it stuffing and some people call it dressing? What I've always heard (and what makes total sense to me) is if it goes in the bird, it's 'stuffing'. If you serve it as a side dish, it's 'dressing'.
Here's an awesome looking recipe I found for traditional bread stuffing you might want to take a look at if you prefer bread stuffing over cornbread dressing!
Southern Cornbread Dressing Video
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Southern Cornbread Dressing
How To Make Southern Cornbread Dressing
If you are using day-old bread you will need to dry it out in the oven for a bit or plan ahead and leave bread out overnight.
Prepare the cornbread recipe according to package instructions.
I always use buttermilk in the mix even if it calls for milk. No self-respecting southerner would ever use just plain milk.
Once the cornbread is cool enough to touch break it into crumbles.
Saute the onions and celery in butter to soften for about 10 to 15 minutes.
Add the dry breadcrumbs, spices, celery, and onions to the crumbled cornbread.
Pour the broth and beaten eggs into the bread mixture and stir to thoroughly combine. It should be fairly soupy, you don’t want it to dry out.
Spread into a 9吉 baking pan and bake.
I have made this the day before and refrigerated until ready to bake. When I do this I usually have to add additional stock before baking but it works great.
Just one less thing I have to do Thanksgiving morning. Serve and enjoy! Moist, tender inside and crispy, crunchy outside Southern Cornbread Dressing.
For the cornbread:
Preheat oven 400 degrees. Mix flour and cornmeal in large mixing bowl.
In another bowl whisk eggs with buttermilk and add dry ingredients. The mixture should be as thick as cake batter. Add more buttermilk if it is too dry, more cornmeal if it is too thin.
Pour oil into medium sized cast iron skillet. Heat skillet in oven for 5 to 7 minutes. Carefully pour the hot oil into the cornbread mixture. Stir well. Pour batter into cast iron skillet and cook until golden brown, about 25 minutes.
For the southern sage cornbread dressing:
Sauté celery, onions, and bell pepper in butter until translucent. Add sage, poultry seasoning, bay leaf, and cayenne pepper sauté for 2 to 3 minutes more. Remove bay leaf
Mix cornbread, cracker crumbs, vegetables and chicken broth. Stir until well mixed and liquid has absorbed into the cornbread and crackers. At this point it should be very moist and mushy (close to the consistency of wet sand).
Fold in the eggs. Pour into a 9x13 casserole dish. Bake at 350 degrees for 35 to 45 minutes. Dressing should be set in the middle and golden brown.
Southern-style Cornbread Dressing
A vintage recipe for a traditional Southern-style cornbread dressing. This is a great make ahead recipe. Just warm it up before serving.
- 1 whole 8"x8" Pan Of Prepared Cornbread (Use Your Own Recipe Or An Easy Store-bought Mix)
- 2 slices White Bread, Toasted Golden Brown
- 1 whole Large Onion, Small Dice
- 1 stalk Celery, Chopped
- 1 teaspoon Ground Sage
- 1 Tablespoon Poultry Seasoning
- 5 cups Chicken Stock, More Or Less As Needed
- 4 whole Eggs, Lightly Beaten
- ¼ cups Butter
- Salt To Taste
- Pepper To Taste
Dump the cornbread into a large mixing bowl and break it up—just put your hands in the bowl and crumble the cornbread into small chunks.
Tear the toast into small bite-sized pieces and put them in the bowl with the cornbread.
Add the chopped onions and celery to the bread mixture. Toss the breads and vegetables together—yep, with your hands.
Sprinkle the sage and poultry seasoning over the above mixture and toss it all together again.
Mix together chicken broth, beaten eggs, and melted butter.
Pour the chicken broth mixture over the cornbread mixture. The dressing at this point should be very, very moist, almost soupy.
Now add the salt and pepper to taste. I just sprinkle the salt and pepper until I think it is the right amount. Go easy on the salt because several of the ingredients already have salt in them.
Pour into a well buttered 9″ x 13″ baking dish. Bake for about 45 minutes to 1 hour until the dressing is firmly set. Do not overcook—it should just be a lovely light golden color.
Place a well-seasoned 12-inch cast iron skillet on the center rack of the oven and preheat oven to 375°F.
Meanwhile, in a large bowl, whisk cornmeal with salt, baking powder, baking soda, and sugar (if using).
In a separate bowl, whisk buttermilk with eggs until homogenous. Whisking constantly, drizzle in all but 1 tablespoon melted butter.
Whisk liquid ingredients into dry ingredients just until thoroughly mixed avoid over-mixing.
Pour remaining 1 tablespoon melted butter into preheated skillet and carefully swirl to coat bottom and sides. Scrape batter into prepared skillet, smoothing the top gently with a rubber spatula. Bake until cornbread is lightly browned on top and a skewer inserted into center comes out clean, about 45 minutes.
Let cool for about 15 minutes in skillet, then serve warm. (Cornbread does not keep well and will lose its texture as it cools, so it's best to eat it while it's still fresh.)
How to Make Cornbread Stuffing Ahead of Time
The cornbread can be prepared up to two days ahead of time. Cut it into cubes and let it dry out on the countertop overnight instead of toasting it in the oven. If you’d like the assemble the stuffing in advance, prepare it up until the point of baking, cover it with plastic wrap, and refrigerate up to a day ahead of time. When ready to serve, bake as directed, allowing a few extra minutes in the oven.