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5 from 1 vote

Southern Cornbread Dressing

Delicious, flavorful savory Southern Cornbread Dressing with a hint of sage! Perfect for Thanksgiving or Christmas!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Side Dish
Servings: 12 cups (estimate)
Author: Anecia Hero



  • 2 pans cornbread crumbled and stale; can be homemade or packaged
  • 7 oz. Herb Seasoned Pepperidge Farm Classic Stuffing (1/2 a 14 oz. pkg.)
  • 1 lb. Pork sausage with sage cooked and crumbled into fine pieces
  • 4 stalks celery finely chopped (about 1 ¼ cup)
  • 2 medium yellow onions finely chopped (about 1½-2 cups)
  • 1 stick salted butter (3/4 stick for onion/celery; remainder for buttering baking dish)
  • 2 large eggs beaten
  • 6 cups chicken broth (see notes if using low-sodium)
  • 1 tablespoon Poultry Seasoning make sure it's fresh
  • ½ teaspoon salt (see notes about salt)
  • ½ tablespoon ground black pepper
  • 1 tablespoon ground sage (see notes if not using sausage with sage)


Make the Cornbread

  • Use 2 packages of cornbread mix and follow package instructions or, make a double batch of my homemade cornbread
  • Once cornbread is cool, crumble into a large bowl, cover and allow to sit at room temperature for a day or two

Cook the Sausage, Celery and Onions

  • Place the sausage with sage in a skillet and cook it until it is browned; use a wooden spoon to break the sausage up into tiny pieces; when sausage is thoroughly browned, turn off heat and set aside
  • In a big saucepan on medium heat, melt ¾ stick of salted butter; add chopped celery and onions; cook 10 minutes, or until onions are transluscent; turn off heat and set aside

Cornbread Dressing Assembly

  • Preheat oven to 350ºF
  • Butter the inside of a 9 x 13 baking dish; go all the way up on the sides of the dish because the dressing completely fill this size of pan
  • Beat two eggs in a bowl; set aside
  • Get the bowl with the crumbled cornbread and add 1/2 pkg. of Pepperidge Farm stuffing
  • Add the cooked sausage, onions and celery to the bread mixture; combine well
  • Add 3 cups of chicken broth to mixture; mix together then add the other 3 cups of broth and combine it well.
  • Add eggs; combine well
  • Add 1/2 of the poultry seasoning and 1/2 of the pepper to the mixture; combine well, then add the remaining halves of poultry seasoning and pepper; add salt and combine again NOTE: if you're not using sausage with sage, add the sage now in 1/2 tablespoon increments)
  • Place mixture in buttered baking dish; bake on the middle rack, uncovered for 25 minutes then check the center of the dish with a fork to see if it's almost done; if the center is still a bit jiggly, cook the dressing another 10 minutes; recheck center for doneness
  • Dressing is done when the center is no longer jiggly and the top is browned


  • If you are not using sausage with sage, add 1 tablespoon of ground sage to this recipe. The poultry seasoning, black pepper and sage (optional) are added in increments because the mixture is so big. Add 1/2 the amount, combine, then add the other 1/2. This ensures the seasonings are mixed well throughout the dressing.
  • Poultry seasoning already contains sage, so it's not necessary to add more sage unless you love it! Be aware that ground sage turns the dressing a little bit green...
  • This recipe uses salted butter, normal (not low-sodium) chicken broth and sausage-all of which are pretty salty. If you use unsalted butter or low-sodium broth, you may want to add a little more salt. 

Can I Make Stuffing in Advance?

Make this traditional side dish from scratch a day or two before Thanksgiving or Christmas! Simply assemble all the ingredients, cover and refrigerate the uncooked (or cooked) dressing for up to two days.
On the day of the holiday feast, remove the turkey dressing from the fridge, uncover and allow to come to room temperature prior to baking (it takes about 30 minutes for the dressing to get to room temperature.) Preheat oven to 375ºF. Cover cooked dressing with foil and reheat; bake uncooked dressing with no cover.

How Long Can I Freeze Stuffing or Dressing?

You can freeze cooked and uncooked dressing for up to 3 months. Make sure it's packaged and sealed well to minimize freezer burn. When you're ready to cook or reheat the dressing, allow it get to room temperature first, then bake or reheat the dressing/stuffing. Place foil over cooked dressing when reheating so it won't dry out.