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Southern Cornbread Thanksgiving Dressing Recipe

Old Fashioned Southern Thanksgiving Cornbread Dressing Recipe

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  • Author: Heather Burnett
  • Total Time: 1 hour, 15 minutes
  • Yield: 18


This homemade, old fashioned southern cornbread dressing recipe is the ultimate Thanksgiving side dish. It is the BEST soul food stuffing recipe with buttermilk cornbread, celery, onions, homemade chicken broth and Pepperidge Farm seasonings that make it a stand-out. If you’re looking for a classic Thanksgiving stuffing recipe for this year’s Thanksgiving dinner this will not disappoint! 



1 skillet of cornbread 

1 small chicken or Cornish Game Hen 

1 package Pepperidge Farm Herb Seasoned Stuffing 

6 hard boiled eggs, chopped

2 sticks of salted butter 

1 large red onion, chopped

6-8 ribs of celery, chopped 

1-2 tablespoons sage

Salt and pepper to taste



Make the cornbread

Boil the hen in a large stockpot filled with water and two sticks of salted butter, salt, and pepper. If you are using a hen with the gizzards, take them out before you boil it. If you’re using a frozen hen, remember to give it time to thaw because it will take a lot longer to cook a frozen one. (I know because I’ve been there. Done that.) 

Boil the eggs and chop the red onion and celery. When the eggs are boiled, put them in an ice bath for five minutes and then peel and chop them.  

Now that you have all of the ingredients ready to go, it is time to put this thing together. 

Grab a large skillet and melt two tablespoons of butter over medium heat on the stove. Add the chopped onion, celery, and about ⅓ cup of broth. Saute for ten minutes until veggies are tender and transparent. 

Remove the hen from the broth and cut it/shred it to use in the dressing and to use as leftovers:) Do not pour out the broth – guard it with your life! This is the magic ingredient that makes this cornbread dressing so flipping good! 

Preheat the oven to 350°

Go ahead and wash your hands before making another move. I know I’m not your mother, but I am a mom of three, and this is just how I talk now. Plus you’re about to get up close and personal with this cornbread. 

Start by crumbling the cornbread into the foil pan with your hands. Please don’t use a food processor because it will pulverize it, and the texture will not be right. 

Then you’ll add the Pepperidge Farm stuffing and mix it with the cornbread. 

Add the sauteed vegetables and stir again. 

Now start adding the broth one cup at a time, stirring as you go. 

I usually add 4-6 cups. The dressing should be the consistency of putty at this point. You want this – the dressing will dry as you bake it, so do not be afraid of a wet looking dressing. 

Add the pieces of the chicken. 

Add the eggs and more broth if it looks dry. 

Add the sage, salt, and pepper. 

Taste it- if you think it needs more salt, pepper, or sage, this is your chance to make that happen.

Bake for 45 minutes, checking in to stir and add more broth if needed. 



Store leftovers covered in the fridge for up to 5 days. 

You can also freeze this (without the eggs) in an airtight container for up to 3 months.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Bread, Holiday Recipes, Thanksgiving
  • Method: Oven
  • Cuisine: American