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Old fashioned Cornbread Dressing

November 12, 2013 by Evelyn 25 Comments

This is an Old Fashioned cornbread dressing recipe like Moms’s traditional cornbread dressing. It’s an easy cornbread dressing recipe perfect for Thanksgiving Dinner or any time.

Old fashioned cornbread dressing, easy cornbread dressing, traditional cornbread dressing
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.

 

old fashioned cornbread dressing

 

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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

 

What you will need for this cornbread dressing:

  • 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)

 

onions and celery
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

 

old fashioned cornbread dressing
In a very large mixing bowl or pot, crumble the cornbread into small pieces.

 

cornbread and seasonings
Add the salt, pepper, sage, and the cooled cooked celery and onions to the crumbled cornbread.

 

old fashioned cornbread dressing
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. 

 

traditional cornbread dressing recipe
Beat the eggs and mix them into the cornbread mixture and it should be similar to a thick like pudding consistency.  

 

old fashioned cornbread dressing
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.

 

Other Thanksgiving Recipes:

  • Feta Cheese, Pecan and Cranberry Salad
  • Corn Souffle Casserole
  • Turkey Gravy
  • Moist Roast Turkey
 

Click HERE to save this Traditional Cornbread Dressing to Pinterest

 

Print Recipe
5 from 9 votes

Old Fashioned Cornbread Dressing

An Old Fashioned cornbread dressing recipe like Moms’s traditional cornbread dressing. It’s an easy cornbread dressing recipe perfect for Thanksgiving DinnerĀ 
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Side Dish
Cuisine: American
Keyword: Easy Cornbread Dressing, Old Fashioned Cornbread Dressing, Traditional Cornbread Dressing
Servings: 8
Calories: 182kcal
Author: Evelyn

Ingredients

  • 3 cups celery chopped
  • 2 cups white onions chopped
  • 1/2 cup butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 Tablespoons Rubbed Dalmatian Sage
  • 6 cups chicken broth
  • 6 eggs
  • Cornbread recipe for a 9 x 13 pan

Instructions

  • 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 sautĆ©ed 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.

    Nutrition

    Calories: 182kcal | Carbohydrates: 6g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 153mg | Sodium: 1116mg | Potassium: 351mg | Fiber: 2g | Sugar: 3g | Vitamin A: 747IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 1mg


     

     

    Filed Under: RECIPES, Side Dish Recipe Tagged With: Thanksgiving

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    Comments

    1. Jenn

      November 12, 2013 at 11:19 pm

      That looks delicious! Thanks for sharing at Share Your Stuff Tuesdays. Have a great day!

      Reply
    2. Melissa @ My Recent Favorite Books

      November 13, 2013 at 12:39 am

      Your recipe is making me hungry! =)
      Thanks for sharing!

      Reply
    3. Leslie Germain

      November 13, 2013 at 1:36 am

      This look yummy. thanks for sharing!!!

      Reply
    4. Amy Perdew

      November 13, 2013 at 12:31 pm

      5 stars
      Evelyn, your cornbread stuffing sounds great. I like traditional recipes for the holiday. Hope you have a lovely day.

      Reply
    5. Lori Hart

      November 13, 2013 at 4:29 pm

      YUM!! I love cornbread stuffing. Thanks for sharing… Found this recipe on Wednesday What's Its

      Lori
      Lori's Culinary Creations

      Reply
    6. Cindy Jamieson

      November 13, 2013 at 5:03 pm

      Mmmmm, can I have an extra big serving? Looks fantastic! Thanks for sharing at Simple Supper Tuesday.

      Reply
    7. Miz Helen

      November 17, 2013 at 2:42 am

      Hi Evelyn,
      Thank you God for Cornbread Dressing (Stuffing), how could we have Thanksgiving without it? Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
      Miz Helen

      Reply
    8. Debi and Charly @ Adorned From Above

      November 18, 2013 at 4:04 am

      Yum. I'm getting excited for Thanksgiving. Thanks so much for sharing with Wednesday's Adorned From Above Link party.
      Debi and Charly at Adorned From Above
      http://www.adornedfromabove.com

      Reply
    9. Couscous & Consciousness

      November 19, 2013 at 3:17 am

      Well, we don't do Thanksgiving here in New Zealand, and here the stuffing is always inside the bird, not separate to the bird. But your stuffing does sound wonderful, and would be great for stuffing the Xmas turkey.

      Reply
    10. Michelle

      November 21, 2013 at 3:28 am

      I am laughing so hard over the sage that was rubbed on the dog that my husband thinks I'm crazy. I love sage and think it gets overlooked way too much.

      Thanks for sharing your cornbread stuffing. I love holiday sides.

      Reply
    11. Miz Helen

      November 22, 2013 at 9:30 pm

      Congratulations!
      Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
      Miz Helen

      Reply
    12. Mackenzie

      November 23, 2013 at 5:27 am

      OH I LOVE cornbread stuffing but have never made it; your recipe looks awesome! YUM!

      Reply
    13. Diane Cooper

      November 29, 2013 at 3:04 am

      5 stars
      This recipe is almost identical to the recipe I have been using for years that I got from my mother. The only thing I did differently was to cut back on the sage and use poultry seasoning, but after reading about the Rubbed Dalmatian Sage I may use it next year – it sounds wonderful!

      Reply
    14. Annette Whipple

      November 7, 2014 at 4:14 pm

      I've never had cornbread stuffing…traditional sausage stuffing for me. šŸ™‚

      Reply
    15. Vanessa

      November 7, 2014 at 4:25 pm

      5 stars
      Looks so yummy!

      Reply
    16. iluvs my may cup

      November 18, 2016 at 8:24 pm

      Is this just one loaf of cornbread? I love cornbread stuffing and want to make this

      Reply
      • admin

        November 19, 2016 at 12:18 pm

        Yes, I used my recipe that makes a 9 X 13 pan of cornbread right here
        https://www.myturnforus.com/2013/11/corn-bread.html

        Reply
    17. Veronica Garcia

      November 12, 2017 at 1:56 pm

      5 stars
      Thank you so much for sharing! This is the most delish stuffing I've ever made and had!!!

      Reply
    18. admin

      November 12, 2017 at 2:46 pm

      Thank you so much for telling us! We have used this recipe for years and it is our favorite! Hugs!

      Reply
    19. Jamie

      October 24, 2018 at 3:23 pm

      Can u use jiffy cornbread mix from a box or will that make it to sweet?
      This is my first time making this since my mom past this July.

      Reply
      • Evelyn

        October 25, 2018 at 12:39 am

        Yes, you could. My daughter uses Jiffy cornbread mix with this recipe every year. Sending extra hugs about your Mom

        Reply
    20. Caitlin

      November 13, 2018 at 3:43 am

      How many does this serve? I’m cooking for 15 this year and wondering if one pan is enough. It looks delicious!!

      Reply
      • Evelyn

        November 13, 2018 at 7:06 am

        Thanks so very much, it is one of our family’s favorite recipes. This should serve 8-10 and if you are like us, we like to make plenty for leftovers so you will need more than one pan for 15. Happy Thanksgiving,

        Reply
    21. Cory Palmer

      December 5, 2020 at 12:36 pm

      5 stars
      Made this recipe three times already this year. I flipped the measurements on the celery and the onions and add pretty much a bulb of garlic. Also I use vegetable stock as we have vegetarians in our groups. Have had more than one person say they thought they didn’t like stuffing or cornbread but they’ll have to rethink that after have this.

      Reply
      • Evelyn

        December 5, 2020 at 3:12 pm

        Awe. So sweet for you to take time to let us know. We love the flavor of this Southern Style cornbread dressing and we are so glad you and yours enjoyed it. Hugs

        Reply

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