This is, by far, the most requested dish by all family members at Thanksgiving. In our family, we serve a traditional Southern cornbread dressing as a side, not a stuffing made with the turkey. The base is made with cornbread and toasted white bread along with veggies and seasonings.

This recipe is an easy one to scale up or down, depending on the size group you’re expecting. This recipe makes a 9 x 13 pan.


2 boxes Jiffy cornbread mix, prepared and baked per box instructions
About 16 pieces of toasted white bread
1 medium onion, diced
1 cup celery, diced
2 tablespoons olive oil
2 eggs
1 cup milk
3 cups chicken broth or turkey broth
2 teaspoons poultry seasoning
1 teaspoon salt


In an extra large mixing bowl, break up the cornbread into crumbs. Add in the toasted bread, tearing into small pieces (about the size of a quarter). Heat the olive oil in a skillet and add the celery and onions, “sweating” the vegetables until they begin to soften. Remove from heat and cool. Add to the bread .

Beat together the 2 eggs and the 1 cup of milk. Add to the bread mixture along with the poultry seasoning and the salt. Add in the chicken broth starting with about half the broth and mixing, add more broth until all the bread pieces are well moistened. Depending on the consistency you want, you may add a little more or less broth.

Bake at 350 degrees in a greased 9 x 13 baking dish for 45 – 50 minutes or until top is golden brown.

This dish can be made the day before and kept covered in the refrigerator until time to bake. I recommend bringing it to room temperature before putting in the oven.


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