Southern Cornbread Dressing Recipe
Southern cornbread dressing recipe combines the rich, savory flavors of cornbread, pecans, bacon, and traditional veggies for a hearty Southern classic. Perfect alongside your holiday turkey or chicken, this comforting dish is a showstopper for any occasion, not just Thanksgiving.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10-12 servings
Preparation Level: Beginner +
If you’re looking for the perfect side dish for the holidays, this dressing recipe is great. It’s perfect for beginners or seasoned cooks. Plus it has your favorite ingredients including crunchy pecans and flavorful cornbread.
Ingredients
- Crumbled cornbread (make homemade or a box version)
- Chopped bacon
- Chopped onion
- Chopped celery
- Finely chopped fresh sage (or dried)
- Salt and black pepper
- Poultry seasoning
- Diced day-old bread
- Chicken stock
- Eggs
- Chopped pecans
Get the full printable recipe with measurements and instructions at the bottom of the post in the recipe card.
How To Make The Dressing
Before getting started, leave your bread out to dry the day before.
Start by cooking your cornbread according to the box directions. Let it cool, and then crumble into bite-sized pieces and measure out six cups.
Next, heat the oven to 350° and spray a 9×13-inch pan with cooking spray. Cook the bacon in a skillet over medium heat. Remove the bacon from the pan and reserve three tablespoons of the drippings.
Cook the onion and celery in the bacon drippings for about four minutes. Add the sage and cook for another minute. Drain the grease and add everything to a large bowl.
Stir in the salt, poultry seasoning, and pepper. In the same bowl, add the cornbread, day-old bread, onion, celery, and bacon.
Gently combine, then pour the chicken stock and beaten eggs over the cornbread mixture and stir. Stir in the pecans, spread in the prepared pan, and bake for 30 minutes or until the top is golden brown.
Tips and Storage
- You can use white or yellow onions for this recipe.
- I like fresh sage, but you can also use dried.
- When possible, use older dry bread or allow it to dry out for at least 24 hours. You can also use cut-up bread cubes from the store. Seasoned or unseasoned bread will work for this recipe.
- Store leftovers in an airtight container in the refrigerator for up to seven days.
- The dressing can be frozen for up to three months.
More Dressing and Side Dish Recipes
- Classic cranberry sauce from The Modern Proper
- Crock Pot cornbread dressing
- Jiffy cornbread dressing recipe
- Crock Pot mashed potatoes
- Cheesy green bean casserole
- Slow cooker sweet potato casserole