An Old Fashioned cornbread dressing recipe like Moms’s traditional cornbread dressing. It’s an easy cornbread dressing recipe perfect for Thanksgiving Dinner
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I know there are zillions of stuffing or dressing recipes out there but we are a traditionalist kind of peoples. Our family likes an old fashioned Cornbread Dressing recipe like mom made.
We may have changed a few things but we believe that just enhances this traditional cornbread dressing recipe. And since mom never wrote it down, we may have nailed it exactly the way she made it.
One of the changes we made to this old fashioned cornbread dressing was adding a unique dried sage. My daughter and I found and tried this sage called, “Rubbed Dalmatian Sage” a few years ago and now we always use it. We believe it’s totally packed with intense sage flavor and is perfect for our dressing. It really makes a difference for all you sage lovers out there. We jokingly call it, “The sage that was rubbed on the dog”! Seriously it’s simply the best in our book. If you can’t find it in your local market, it can be ordered from Amazon right here, McCormick Gourmet Collection-Rubbed Dalmatian Sage.
How to make old fashioned cornbread dressing:
Scroll down for the printable recipe
You will need:
- 3 cups chopped celery
- 2 cups chopped white onions
- 1/2 cup butter
- 1 tsp black pepper
- 3 Tbsp dried sage (McCormick Rubbed Dalmation Sage)
- 6 cups chicken broth
- 6 eggs
- Cornbread (recipe for 9 X 13 pan)
Saute the celery and onions in butter in a large skillet over medium-high heat until the veggies are tender. Set aside and let cool
In a very large mixing bowl or pot, crumble the cornbread into small pieces.
Add the salt, pepper, sage, and the cooled cooked celery and onions to the crumbled cornbread.
Start adding the broth to the cornbread mixture 1 cup at a time until very moistened. This is the time to check your seasons for additional salt or pepper. Also, we like a little more sage than called for so add more sage is you wish.
Beat the eggs and mix them into the cornbread mixture and it should be similar to a thick like pudding consistency.
Gently spoon into a large baking dish and smooth out evenly. And then bake at 350 degrees for an hour, uncovered.
This is a traditional cornbread dressing recipe that can be made the day before from cornbread made the day before that. So it should give you a giant jump on Thanksgiving. We used our own cornbread recipe but you could use a box mix for the cornbread if you choose. We like what we grew up with a traditional cornbread dressing with sage, the way Mom used to make.
Serve this Old Fashioned Cornbread Dressing with:
Click HERE to save this Traditional Cornbread Dressing to Pinterest
Old Fashioned Cornbread Dressing
- Saute the celery and onions in butter in a large skillet over medium-high heat until the veggies are tender. Set aside and let cool
- In a large mixing bowl, crumble the cornbread and add the salt, pepper, sage and the sautéed veggies
- Add the broth to the cornbread mixture 1 cup at a time until the mixture is a thick like pudding. This is the time to check your seasonings. Add more salt or pepper if needed and we love more sage so add more of it if you wish.
- Beat the eggs and mix them into the cornbread mixture. Gently spoon into a large baking dish and bake at 350 degrees for an hour, uncovered
+This same recipe could also be used to stuff your Thanksgiving Turkey. Instead of placing it into the baking dish, just stuff your bird and follow the directions on cooking your stuffed Turkey.
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