Name: Old Fashioned Cornbread Dressing
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
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)

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.

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.

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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)

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.

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

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5 from 8 votes