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Cornbread Dressing

close up overhead shot of a pan of Cornbread Dressing
Sweet and savory, this old-fashioned cornbread dressing is a tasty addition to your festive holiday table.
Prep Time 15 mins
Cook Time 35 mins
Dry Time 12 hrs
Total Time 12 hrs 50 mins
Course Side Dish
Cuisine American
Servings 8
Calories 1387 kcal


  • 6 cups cubed cornbread dried out
  • 8 cups cubed baguette dried out
  • ½ cup unsalted butter
  • 1 medium white onion diced
  • 1 tablespoon garlic minced
  • 1 cup celery diced (about 4 stalks)
  • 4 cups chicken stock low-sodium
  • 2 tablespoons Italian seasoning
  • ½ teaspoon salt
  • 1 teaspoon cracked black pepper
  • ½ cup fresh parsley chopped
  • ¼ cup fresh sage chopped


  • For this recipe, you’ll want the cornbread and baguette to be dried out. You can do this in two different ways. First, simply cut into cubed pieces and leave them out (uncovered) on the counter overnight (about 12 hours) to dry out or you could place cubed bread and cornbread on a baking sheet and bake at 200°F for 10-minute intervals until dried out.
  • Preheat the oven to 350°F.
  • Place bread cubes in a large bowl (5-quart or larger). Set aside.
  • In a frying pan over medium-high heat, cook butter, onion, garlic and celery until tender (2 to 3 minutes).
  • Reduce heat to medium-low. Add in chicken stock, Italian seasoning, salt, pepper, parsley, and sage. Stir together and simmer over low heat for 5 minutes.
  • Pour half of the sauce over bread cubes and toss to mix. Pour the other remaining half of the sauce over bread cubes and toss to mix.
  • Place dressing mixture into a 9x13 baking pan. Bake for 25 to 30 minutes until the top of the dressing starts to look slightly crunchy and has begun to brown.
  • Serve warm.


PRO TIP: Day-old bread will give you the best results for this dressing recipe.
PRO TIP: This recipe could be made up to a month in advance and stored in the freezer to make your job on the big day easier.
PRO TIP: If you want a softer dressing, cover it with aluminum foil before baking and remove foil during the last 10 minutes of cooking. If you prefer a harder and crunchy top then bake it uncovered.


Sodium: 2845mgCalcium: 468mgVitamin C: 7mgVitamin A: 1048IUSugar: 33gFiber: 12gPotassium: 724mgCholesterol: 135mgCalories: 1387kcalTrans Fat: 1gMonounsaturated Fat: 12gPolyunsaturated Fat: 8gSaturated Fat: 16gFat: 38gProtein: 36gCarbohydrates: 222gIron: 11mg