Delicious Cornbread Dressing is the perfect side dish to round out your holiday feast! It’s light, fluffy and moist, with the perfect balance of sweet from the cornbread, maple sausage and cranberries and savory from the chicken broth and herbs. It’s an easy, crowd-pleasing recipe that can be made ahead of time. Serve it for Thanksgiving and beyond, since it pairs well with a variety of meat and poultry main dishes.

Serving of cornbread stuffing with a fork on a small plate.

Aside from being with my family, delicious Cornbread Dressing is my favorite thing about Thanksgiving! This cornbread stuffing recipe is an essential part of the big feast. This stuffing (or dressing) recipe is simple, yet so tasty and makes a gorgeous addition to the table. Not only is it delicious, but it’s an easy mix of cooked Jiffy cornbread, onion, celery, breadcrumbs, seasonings, dried cranberries and maple sausage. All baked together to golden brown perfection.

Even though, this Thanksgiving dressing recipe isn’t even a family recipe, it’s become a must-make dish. My family’s dressing is definitely tasty, but one bite of my sister’s mother-in-law’s dressing and you’ll be craving this it every Thanksgiving.

Delicious!! Not only great tasting but fairly easy to make. Thank you for sharing. I will definitely fix this again. 

— Judy

Why you should make this recipe

  • Loaded with flavor. This homemade stuffing recipe is filled with flavor from the cornbread, sweet cranberries and maple sausage. You will definitely be going back for seconds!
  • So easy. Making this dish is really very easy to put together, and then let it bake in the oven until it’s nice and golden.
  • The perfect holiday side. Colorful and bursting with savory and subtly sweet flavors, this cornbread dressing will be everyone’s favorite Thanksgiving side dish!
  • It’s a tradition. Every year, we start the celebration with my cranberry cocktails! Then, on the dinner menu, we have turkey, green bean casserole, sweet potato casserole, creamed corn with bacon and broccoli rice casserole. For dessert, I always bring my grandma’s pumpkin pie squares and her pecan pie because those are truly the best Thanksgiving recipes (in my opinion).
Serving of dressing with sausage and cranberries on a small plate.

Ingredients needed

This southern cornbread dressing recipe calls for simple, straightforward ingredients. Here’s what you need:

  • Cornbread. We like Jiffy boxed cornbread and 2 boxes makes the perfect amount for this recipe. Homemade cornbread works, but you’ll just need to make sure it fills a 9×13-inch pan.
  • Vegetables. Chopped onion and celery are mixed in the cornbread batter before baking for extra savory flavor.
  • Panko breadcrumbs. Adds the perfect texture to the cornbread and keeps it from becoming soggy.
  • Melted butter. For delicious richness.
  • Eggs & broth. Add a mix of eggs and chicken broth or chicken stock to keep the stuffing from drying out in the oven. It also adds a ton of flavor!
  • Seasoning. A simple blend of dried rosemary, salt and pepper add flavor and help all of the ingredients in the dish come together. This recipe doesn’t call for sage, but you can add 1 tbsp chopped fresh sage, if you’d like.
  • Cranberries. Add dried cranberries or craisins to give this side a pop of color and subtle sweetness.
  • Maple sausage. To really take this Thanksgiving classic to the next level! There’s something so delicious about that little touch of sweetness with the meat and all of the other ingredients in this stuffing that is absolutely incredible.
  • Garnish. For presentation, you can garnish with chopped fresh parsley, rosemary or sage.

How to make this recipe

This dressing recipe is super easy! Follow these simple steps to major deliciousness:

For the full, printable recipe, reference the recipe card at the bottom of the page.

  1. Bake the cornbread. We use 2 boxes of Jiffy cornbread to make this dressing recipe. Follow the instructions on the box to make the cornbread, but before you pour the batter into a baking pan, stir the celery and onion into the batter. Bake as directed.
  1. Sauté sausage. While the cornbread is cooling, you can sauté the sausage in a large skillet over medium heat and prep the other ingredients.
  2. Combine ingredients. Once the bread is completely cooled and crumbled and the sausage is cooked, stir all of the ingredients together in a VERY large mixing bowl.
  1. Bake. Transfer the mixture to a 9×13-inch baking dish and bake for about 30 minutes and until lightly browned on top.
  2. Enjoy. Garnish with fresh parsley and/or rosemary and serve warm with your holiday feast!

Expert tips

Cornbread dressing is pretty straightforward to make, but here are some tips for the best possible result.

  • Many dressing recipes call for stale bread cubes, but for this particular recipe there is no need to use stale cornbread. The crispy panko bread crumbs keep it from becoming soggy.
  • Choose unsalted butter, so you can control the seasoning. The cornbread stuffing may turn out too salty, if you use salted butter.
  • The bake time for this recipe is 30 minutes, but after about 20 minutes begin checking the dressing. If it overcooks, it can become too dry. If you feel that it is drying out, you can always add more broth.
  • Keep stuffing warm by placing it in a 200-degree oven, covered, until you are ready to serve.

Frequently asked questions

What is the difference between cornbread stuffing and cornbread dressing?

Stuffing and dressing are basically the same dish. Each is made with chicken broth, sautéed onions, and bread. The best way to differentiate the two is that stuffing is supposed to be cooked INSIDE the turkey, while dressing is baked in a pan separate from the turkey. According to the United States Department of Agriculture, you can safely cook stuffing inside of your turkey. Despite cooking techniques, what you choose to call this recipe usually depends on what region you’re from, with cooks from the Northeast and Pacific Northwest using the term, stuffing, while the South and Midwest prefer the more proper name, dressing. I’ve even been told that some people from Pennsylvania refer to it as filling. No matter what you call this popular holiday side dish, I think we can all agree, it’s absolutely delicious!

How moist should dressing be before baking?

The stuffing should be moist, but not wet. If there is a puddle of broth at the bottom of the bowl, you’ve added too much. Drain the moisture out. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

How do you fix mushy cornbread dressing?

According to the Rachel Ray Show, if your cornbread stuffing comes out too wet and soggy try not to over mix it, otherwise it’ll become mushy. Curtis Stone says to pour it on a large sheet pan and spread it out. Bake it on high heat to crisp it up, but make sure it doesn’t burn. Then, you can transfer it back to the casserole dish and serve as normal.

Can you mix dressing up the night before?

Cornbread dressing is a great make-ahead recipe! Prepare the dressing up to about 8 to 12 hours before the big meal. Cover the casserole dish and store it in the fridge until you’re ready to bake it. You may need to increase the cooking time a bit since you’ll be starting with a cold dish.

Variations

Here are some ways to customize this cornbread dressing to your taste preference:

Dried fruit. Sub the cranberries for chopped apricots, chopped dates, raisins or cherries.
Toasted nuts. Try adding about 1/2 cup chopped almonds, walnuts or pecans.
Fresh fruit. For a burst of juicy sweetness, add a chopped apple or pear.
Herbs. For added flavor, feel free to mix in some chopped fresh rosemary, chives or thyme.

Storage recommendations

  • Storing. Leftover cornbread dressing will stay good if covered tightly and kept in the fridge for up to about 5-7 days. Simply reheat in the oven or microwave before serving.
  • Freezing. Unbaked dressing can be wrapped tightly in plastic wrap and frozen for up to 3-4 weeks. Just thaw in the fridge overnight before baking the next day. Already baked cornbread dressing can also be frozen up to 3 months. 
  • Reheating. Thaw overnight in the refrigerator, allow to come to room temperature, then reheat it in a 350°F oven for 20-25 minutes, or until warmed through, before serving.

As you plan your Thanksgiving menu, this incredibly tasty Thanksgiving dressing is a must-have on the table! Enjoy for the holidays, but also work this flavorful, easy cornbread dressing recipe into weekday dinners. This one is guaranteed to be a crowd pleaser!

Using a wooden spoon to serve Thanksgiving dressing out of a casserole dish.

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

serving of cornbread dressing on a plate with a fork
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Best Cornbread Dressing

Delicious Cornbread Dressing is the perfect side dish to round out your holiday feast! It’s light, fluffy and moist, with the perfect balance of sweet from the cornbread, maple sausage and cranberries and savory from the chicken broth and herbs. It's an easy, crowd-pleasing recipe that can be made ahead of time.
Author: Kim

Ingredients

  • 2 boxes Jiffy cornbread mix
  • 2 cups finely chopped celery
  • 1 cup finely chopped onion
  • 1 1/2 cups plain Panko bread crumbs
  • 1/2 cup melted unsalted butter
  • 2 large eggs, lightly beaten
  • 2-3 teaspoons dried rosemary
  • 1 1/2 cups dried cranberries or craisins
  • 1 (1 pound) roll maple sausage, fully cooked and drained
  • 4 cups chicken broth, more or less depending on how moist you like your dressing
  • salt and pepper, to taste
  • optional for garnish: chopped fresh parsley and/or fresh rosemary

Instructions 

  • Prepare the cornbread according to instructions on the box. Before transferring to pan, stir in the celery and onion to the cornbread batter. Bake as directed.
  • Cool the cornbread for a couple of hours and then crumble into medium size pieces.
  • Preheat oven to 375 degrees F. Coat a 9″x13″ pan with cooking spray. Set aside.
  • Place the cornbread crumbles in a VERY large bowl with Panko bread crumbs and melted butter and toss to combine. Add the eggs, salt + pepper to taste, rosemary, cranberries and sausage. Stir to combine.
  • Mix in broth a little at a time, until it is the consistency you like.
  • Transfer the stuffing mixture to the prepared pan. Bake for about 30 minutes, checking often. Add more broth, if you feel like the dressing looks too dry for your preference.
  • Sprinkle with parsley and garnish with fresh rosemary, if desired. Serve warm.

Notes

*Prep and cook time does not include the time needed to make and cool the cornbread.
  • Storing. Leftover dressing will stay good if covered tightly and kept in the fridge for up to about 5 days. Simply reheat in the oven or microwave before serving.
  • Freezing. Unbaked cornbread dressing can be wrapped tightly in plastic wrap and frozen for up to 3-4 weeks. Just thaw in the fridge overnight before baking the next day. Already baked cornbread dressing can also be frozen up to 3 months. 
  • Reheating. Thaw overnight in the refrigerator, allow to come to room temperature, then reheat it in a 350°F oven for 20-25 minutes, or until warmed through, before serving.
 
Serving: 1serving, Calories: 449kcal, Carbohydrates: 48g, Protein: 11g, Fat: 24g, Saturated Fat: 10g, Cholesterol: 76mg, Sodium: 936mg, Potassium: 296mg, Fiber: 4g, Sugar: 19g, Vitamin A: 426IU, Vitamin C: 7mg, Calcium: 62mg, Iron: 2mg

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