Register    Reset Password

Old-Fashioned Cornbread Dressing

Submitted by: suzanne-mcminn on November 19, 2010
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Old-Fashioned Cornbread Dressing

I grew up on this cornbread dressing. There was never a Thanksgiving without it, and leftovers were fought over as if it were pie. It’s the real, old-fashioned dressing. Dressing that knows it’s dressing. Nothing fancy, but delicious in a simplicity that trusts the basic flavor combination that is so home.

Attribution Link

Difficulty: Easy

Servings: many

Prep Time: 30 minutes   Cook Time: 1 hour  


7 cups cornbread, crumbled
3 cups white bread, crumbled or cubed
2 cups celery, chopped
3 cups onions, chopped
2 tablespoons poultry seasoning
1 teaspoon sage
1 teaspoon salt
1/2 cup butter, melted
3-4 cups chicken or turkey broth
3 eggs, lightly beaten


Place the crumbled cornbread and white bread in a large mixing bowl. Add chopped celery and onions. Mix.

Pour the melted butter over all the ingredients along with 3 cups of the broth. (ONLY add 3 cups just yet! Wait on the last cup. More info on that below.) Add the seasonings gradually. Test to your taste.

You may like more or less of any of the seasonings. Poultry seasoning usually includes thyme, sage, marjoram, rosemary, and black pepper. If you have a particular dislike for any of those, you can add the seasoning separately for each herb you choose. I also add the extra teaspoon of sage, which is enough for me. You may like it more sagey. (Or less.) Use more, or less, of the salt.

The dryness or moistness of dressing is also taste-specific. You may prefer yours more crumbly. If you only use three cups of the broth, you’ll get a more “Stouffer’s”-like consistency, if that’s what you’re used to and prefer. I use four cups of turkey broth in mine. I like it moist. I roast turkeys throughout the year. I save the broth over from one to the next for various uses. (I freeze it in quart jars, leaving enough head space. You can also use home-canned broth, or just buy chicken broth from the store.)

Do all your taste-testing before adding the eggs. Add the fourth cup of broth if you like. When you’re sure you’re satisfied with how you’ve seasoned it, add the eggs. Mix well and spoon into a greased 9 x 13 casserole pan. You can refrigerate it overnight (or even a couple of days). It’s truly best when it’s made ahead of time and left to sit, though you can bake it right away if you need to. It can also be frozen ahead of time. Let it defrost in the fridge until you’re ready to bake it.

Bake at 350-degrees for 30 minutes, covered. Take the cover off and bake an additional 30 minutes.

Categories: Entertaining, Holiday, Old-Fashioned, Side Dishes, Stuffings

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at) or the photo will not be approved.

Other recipes you may enjoy:


One review | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

  1. 2-13

    I quartered this recipe as it was just for two, and therefore used but one egg. FANTASTIC! I’ve never used egg in stuffing before, and it held it all together beautifully. No mushy stuffing! And no more box mixes. Yay!

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes


If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter

Thanks for being part of our community!