A holiday table just isn’t complete without that perfect, savory cornbread dressing. Whether you’re a fan of classic Southern style, crave something with sausage and herbs, or want to try a bold new twist, we’ve gathered 18 mouthwatering recipes that promise to be the star of your festive meal. Let’s find your new favorite!
Classic Southern Cornbread Dressing
Remembering my grandmother’s holiday table always brings me back to this comforting staple—her Classic Southern Cornbread Dressing was the star, baked until golden and fragrant. I’ve tweaked her recipe over the years, adding a bit more sage because, let’s be honest, you can never have too much, and I always make the cornbread a day ahead so it dries out perfectly. It’s the dish that makes my kitchen smell like home, and I hope it does the same for yours.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 6 cups crumbled day-old cornbread (store-bought or homemade, stale works best for texture)
– 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
– 1 large yellow onion, finely diced
– 3 celery stalks, finely chopped
– ½ cup unsalted butter (1 stick)
– 2 large eggs, lightly beaten
– 2 tbsp dried sage (adjust to taste; fresh sage can be used but double the amount)
– 1 tsp salt (I use kosher salt for even seasoning)
– ½ tsp black pepper (freshly ground adds more flavor)
– Cooking spray or extra butter for greasing
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
2. Melt the ½ cup unsalted butter in a large skillet over medium heat, which should take about 2-3 minutes until fully liquid.
3. Add the finely diced yellow onion and chopped celery to the skillet, and sauté for 8-10 minutes until the vegetables are soft and translucent, stirring occasionally to avoid burning.
4. In a large mixing bowl, combine the 6 cups crumbled cornbread, sautéed vegetables with butter, 2 tbsp dried sage, 1 tsp salt, and ½ tsp black pepper, mixing gently with a spoon to distribute evenly.
5. Pour in the 4 cups low-sodium chicken broth gradually, stirring until the mixture is moist but not soupy; I usually add it in two batches to control the consistency.
6. Fold in the 2 lightly beaten eggs until fully incorporated, which helps bind the dressing as it bakes.
7. Transfer the mixture to the greased baking dish, spreading it into an even layer with the back of a spoon.
8. Bake uncovered at 350°F for 45 minutes, or until the top is golden brown and crispy, and a toothpick inserted in the center comes out clean.
9. Remove from the oven and let it rest for 10 minutes before serving to allow the flavors to meld and make slicing easier.
Creating this dressing fills my home with warmth, offering a crispy top that gives way to a moist, savory interior packed with herbaceous notes from the sage. Serve it alongside roasted turkey or as a hearty side with greens, and don’t forget to scoop up those crispy edges—they’re my favorite part!
Herb-Infused Cornbread Dressing
Holiday meals just wouldn’t be complete without a comforting side, and this Herb-Infused Cornbread Dressing is my go‑to. I’ve been tweaking this recipe for years—it’s the one dish my family insists I bring every Thanksgiving, and I love how the fresh herbs brighten up the classic, cozy flavors.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 8 cups crumbled day‑old cornbread (about one 9‑inch skillet’s worth; stale bread absorbs the broth better)
– 4 tablespoons unsalted butter (or use olive oil for a dairy‑free option)
– 1 large yellow onion, diced (about 1½ cups)
– 3 celery stalks, diced (about 1 cup)
– 2 cloves garlic, minced
– 2 tablespoons fresh sage, chopped (dried works in a pinch, but fresh is more aromatic)
– 1 tablespoon fresh thyme leaves
– 2 cups low‑sodium chicken broth (vegetable broth for a vegetarian version)
– 2 large eggs, lightly beaten
– ½ teaspoon black pepper
– ½ teaspoon salt (adjust if your broth is salted)
Instructions
1. Preheat your oven to 375°F and grease a 9×13‑inch baking dish with butter or cooking spray.
2. Crumble the day‑old cornbread into a large mixing bowl, aiming for pea‑sized pieces.
3. Melt the unsalted butter in a large skillet over medium heat.
4. Add the diced yellow onion and diced celery to the skillet; sauté for 8–10 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to let it burn.
6. Remove the skillet from heat and mix in the chopped fresh sage and thyme leaves.
7. Pour the vegetable mixture over the crumbled cornbread in the bowl.
8. In a separate bowl, whisk together the low‑sodium chicken broth, lightly beaten eggs, black pepper, and salt until combined.
9. Pour the broth mixture over the cornbread and vegetables; use a spatula to fold everything together until evenly moistened.
10. Transfer the dressing to the greased baking dish and spread it into an even layer.
11. Bake at 375°F for 40–45 minutes, until the top is golden brown and crispy and a knife inserted in the center comes out clean.
12. Let the dressing rest for 10 minutes before serving to allow it to set.
Ultimate comfort in every bite, this dressing turns out wonderfully moist inside with a delightfully crisp top. I sometimes stir in cooked sausage or dried cranberries for a festive twist, but it’s just as perfect served straight from the dish alongside roasted turkey or a hearty stew.
Bacon and Cheddar Cornbread Dressing
Every holiday season, I find myself craving the comforting, savory flavors of my grandmother’s kitchen, and this Bacon and Cheddar Cornbread Dressing is my modern twist on her classic recipe. It’s the perfect side dish that steals the spotlight with its crispy edges and cheesy, smoky heart—ideal for feeding a crowd without fuss. I love making a big batch because, let’s be honest, the leftovers are just as delicious the next day, maybe even better after the flavors meld overnight in the fridge.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 6 cups crumbled cornbread (store-bought or homemade, about a 9×9-inch pan)
– 8 slices thick-cut bacon, chopped (applewood-smoked adds nice flavor)
– 1 large yellow onion, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 2 cups shredded sharp cheddar cheese (pre-shredded works, but freshly grated melts better)
– 2 large eggs
– 1 1/2 cups chicken broth (low-sodium recommended to control saltiness)
– 1/4 cup unsalted butter, melted
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 tsp salt (adjust based on bacon and broth saltiness)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large skillet over medium heat, cook the chopped bacon for 8-10 minutes until crispy, stirring occasionally; transfer the bacon to a paper towel-lined plate using a slotted spoon, leaving about 2 tablespoons of bacon fat in the skillet.
3. Add the diced onion and celery to the skillet with the bacon fat; sauté for 5-7 minutes until softened, then stir in the minced garlic and cook for 1 more minute until fragrant.
4. In a large mixing bowl, combine the crumbled cornbread, cooked bacon, sautéed vegetable mixture, shredded cheddar cheese, dried thyme, black pepper, and salt.
5. In a separate small bowl, whisk together the eggs, chicken broth, and melted butter until fully blended.
6. Pour the wet mixture over the cornbread mixture; gently fold everything together until evenly moistened, being careful not to overmix to keep the texture light.
7. Transfer the dressing mixture to the prepared baking dish, spreading it out evenly with a spatula.
8. Bake in the preheated oven for 35-40 minutes, until the top is golden brown and crispy, and a toothpick inserted into the center comes out clean.
9. Let the dressing cool for 10 minutes before serving to allow it to set slightly for easier slicing.
Vividly golden and packed with smoky bacon bits, this dressing boasts a delightful contrast between its crunchy top and soft, cheesy interior. Serve it warm alongside roasted turkey or as a hearty main with a fresh green salad for a cozy meal that’s sure to become a new family favorite.
Jalapeño and Cheese Cornbread Dressing
Picture this: it’s a chilly December afternoon, and my kitchen smells like a cozy Southern diner. I’ve been making this jalapeño and cheese cornbread dressing for years—it started as a Thanksgiving experiment when I ran out of traditional stuffing mix, but now it’s become my go-to comfort food for any gathering. There’s something magical about how the spicy jalapeños mellow into sweet heat while baking, and the cheese creates those irresistible crispy edges everyone fights over.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 4 cups crumbled cornbread (day-old works best for texture)
- 1 cup diced onion (yellow or sweet)
- 2 jalapeños, seeded and finely chopped (wear gloves if sensitive to capsaicin)
- 1 ½ cups shredded sharp cheddar cheese
- 2 large eggs
- 1 ½ cups chicken broth (vegetable broth works for a vegetarian version)
- ¼ cup unsalted butter, melted
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried sage
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
- Place the crumbled cornbread in a large mixing bowl, breaking any large chunks with your fingers.
- Sauté the diced onion and chopped jalapeños in a skillet over medium heat for 5-7 minutes until softened, stirring occasionally to prevent burning.
- Add the sautéed vegetables to the cornbread along with shredded cheddar cheese, tossing gently to combine evenly.
- In a separate bowl, whisk together eggs, chicken broth, melted butter, salt, black pepper, and dried sage until fully incorporated.
- Pour the wet mixture over the cornbread mixture, folding carefully with a spatula until all ingredients are moistened—let it sit for 10 minutes to allow the cornbread to absorb the liquid.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer with the back of a spoon.
- Bake at 375°F for 40-45 minutes, checking at 35 minutes; the dressing is done when the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let it rest for 10 minutes before serving to allow it to set properly.
As you scoop into it, you’ll notice the crispy top gives way to a moist, fluffy interior with pockets of melted cheese. The jalapeños add a gentle warmth that builds with each bite, making it perfect alongside roasted turkey or even as a standalone dish with a dollop of sour cream. I love serving leftovers the next day—lightly toasted in a skillet until the edges get extra crunchy.
Sausage and Sage Cornbread Dressing
Sausage and sage cornbread dressing has become my go-to holiday side dish ever since I accidentally created it during a Thanksgiving kitchen experiment gone right—now my family requests it every year! Something about the savory sausage and earthy sage mixed with that sweet cornbread just feels like home on a plate.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 8 cups crumbled cornbread (store-bought or homemade, day-old works best)
– 1 lb breakfast sausage (mild or spicy, casings removed)
– 1 large yellow onion, diced
– 3 celery stalks, diced
– 4 cloves garlic, minced
– 2 tbsp fresh sage, finely chopped (or 2 tsp dried sage)
– 1/2 cup unsalted butter, melted
– 2 cups chicken broth (low-sodium recommended)
– 2 large eggs, beaten
– 1 tsp salt (adjust based on broth saltiness)
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Crumble the cornbread into a large mixing bowl until no large chunks remain—I use my hands for this to get a rustic texture.
3. In a large skillet over medium heat, cook the breakfast sausage, breaking it into small pieces with a wooden spoon, for 8-10 minutes until browned and no longer pink.
4. Transfer the cooked sausage to the bowl with the cornbread using a slotted spoon, leaving about 2 tbsp of drippings in the skillet.
5. Add the diced onion and celery to the skillet and sauté in the sausage drippings for 5-7 minutes until softened and translucent.
6. Stir in the minced garlic and chopped sage, cooking for 1 more minute until fragrant—this blooms the sage’s flavor perfectly.
7. Pour the vegetable mixture into the bowl with the cornbread and sausage, then add the melted butter, chicken broth, beaten eggs, salt, and pepper.
8. Gently fold everything together until just combined; overmixing can make the dressing dense, so stop when moistened evenly.
9. Spread the mixture into the prepared baking dish and bake at 375°F for 35-40 minutes, until the top is golden brown and a toothpick inserted comes out clean.
10. Let the dressing rest for 10 minutes before serving—this helps it set for easier slicing.
Warm from the oven, this dressing boasts a crispy golden top that gives way to a moist, fluffy interior with pockets of savory sausage. The sage adds an herby depth that balances the sweetness of the cornbread beautifully. For a fun twist, I sometimes serve it in individual ramekins topped with a fried egg for a hearty brunch.
Sweet Cornbread Dressing with Cranberries
Picture this: it’s a chilly December afternoon, and I’m craving that nostalgic holiday flavor that only comes from a dish passed down through generations. My grandma’s sweet cornbread dressing was always the star of our table, but I’ve added a tart twist with cranberries to balance the sweetness—trust me, it’s a game-changer for your festive spread.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 4 cups crumbled cornbread (use day-old for better texture, or bake a batch ahead)
- 1 cup dried cranberries (unsweetened preferred, but sweetened works too)
- 1/2 cup unsalted butter (melted, or substitute with olive oil for a lighter version)
- 1 large onion, finely diced (yellow or white both work well)
- 2 celery stalks, finely chopped (include the leaves for extra flavor)
- 2 cups chicken broth (low-sodium recommended to control saltiness)
- 2 large eggs, lightly beaten (room temperature blends more smoothly)
- 1 tsp dried sage (rubbed between your palms to release aroma)
- 1/2 tsp black pepper (freshly ground for best flavor)
- 1/2 tsp salt (adjust based on your broth’s salt content)
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
- In a large skillet over medium heat, melt 2 tablespoons of the butter and sauté the diced onion and chopped celery for 5-7 minutes until softened and fragrant.
- Transfer the sautéed vegetables to a large mixing bowl and add the crumbled cornbread, dried cranberries, remaining melted butter, beaten eggs, chicken broth, dried sage, black pepper, and salt.
- Gently fold everything together until just combined—overmixing can make the dressing dense, so stop when no dry spots remain.
- Pour the mixture into the prepared baking dish and spread it evenly with a spatula, pressing down lightly to compact it slightly for a cohesive texture.
- Bake uncovered at 375°F for 40-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the dressing rest for 10 minutes after baking—this allows it to set and makes slicing easier without falling apart.
Keep in mind that the cranberries will plump up beautifully, adding juicy bursts that contrast with the crumbly cornbread base. I love serving this warm with a drizzle of gravy or alongside roasted turkey, but it’s also fantastic reheated the next day when the flavors have melded even more.
Gluten-Free Cornbread Dressing
Last holiday season, I was determined to create a gluten-free version of my grandma’s classic cornbread dressing that everyone at our table could enjoy—no compromises on that nostalgic, savory flavor. After a few test runs (and a couple of dry batches!), I landed on this recipe that’s become a new favorite, perfect for making ahead when hosting feels extra hectic. Let’s get into it!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups gluten-free cornbread, crumbled (I use a store-bought mix for convenience, but homemade works too)
– 1 cup celery, finely diced
– 1 cup yellow onion, finely diced
– 2 cloves garlic, minced
– 1/2 cup unsalted butter, melted (or substitute with olive oil for a dairy-free option)
– 2 large eggs, lightly beaten
– 1 1/2 cups chicken broth, low-sodium (vegetable broth can be used for a vegetarian twist)
– 1 tsp dried sage
– 1/2 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 tsp salt (adjust based on your broth’s saltiness)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with butter or oil.
2. In a large skillet over medium heat, melt 2 tablespoons of the butter, then add the diced celery and onion.
3. Sauté the vegetables for 8-10 minutes, stirring occasionally, until they are softened and translucent—this builds a flavorful base, so don’t rush it.
4. Add the minced garlic to the skillet and cook for 1 minute more, just until fragrant to avoid bitterness.
5. In a large mixing bowl, combine the crumbled gluten-free cornbread, sautéed vegetables, remaining melted butter, beaten eggs, chicken broth, dried sage, dried thyme, black pepper, and salt.
6. Gently fold everything together until evenly moistened; the mixture should hold together when pressed but not be soggy—if it seems dry, add a splash more broth.
7. Transfer the mixture to the prepared baking dish and spread it into an even layer.
8. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Let the dressing rest for 10 minutes after baking; this allows it to set for easier slicing and enhances the texture.
10. Tip: For a crispier top, broil for the last 2-3 minutes, watching closely to prevent burning.
This dressing emerges with a tender, slightly crumbly interior and a beautifully golden crust that’s packed with herbaceous warmth. The savory notes from the broth and butter meld perfectly with the sweet cornbread base, making it a standout side that pairs wonderfully with roasted turkey or a simple green salad. Try serving it warm with a drizzle of gravy or even as a next-day breakfast topped with a fried egg for a creative twist!
Smoky Chipotle Cornbread Dressing
My holiday table has seen many dressings over the years, but this smoky chipotle version has become the one my family demands—it’s the perfect balance of cozy cornbread, a gentle kick, and that irresistible savory depth that makes everyone go back for seconds.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 6 cups crumbled day-old cornbread (about one 9-inch skillet’s worth, store-bought works fine)
– 4 tbsp unsalted butter (plus extra for greasing)
– 1 large yellow onion, diced (about 1 ½ cups)
– 3 celery stalks, diced
– 2 cloves garlic, minced
– 1-2 chipotle peppers in adobo sauce, minced (start with 1 for mild heat, add more to taste)
– 1 tsp dried thyme
– ½ tsp smoked paprika
– 2 cups low-sodium chicken or vegetable broth (warmed)
– 2 large eggs, lightly beaten
– ¼ cup chopped fresh parsley (plus more for garnish)
– ½ tsp freshly ground black pepper
– ½ tsp kosher salt (adjust after tasting since broth varies)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
2. Crumble the day-old cornbread into a large mixing bowl until you have 6 cups of coarse crumbs.
3. Melt 4 tbsp of butter in a large skillet over medium heat until foamy, about 2 minutes.
4. Add the diced onion and celery to the skillet and sauté, stirring occasionally, until softened and translucent, about 8-10 minutes.
5. Stir in the minced garlic, chipotle peppers, dried thyme, and smoked paprika, and cook for 1 minute until fragrant.
6. Pour the vegetable mixture from the skillet into the bowl with the cornbread crumbs and mix gently to combine.
7. In a separate small bowl, whisk together the warmed broth and lightly beaten eggs until smooth.
8. Pour the broth-egg mixture over the cornbread mixture and add the chopped parsley, black pepper, and salt.
9. Fold everything together with a spatula until evenly moistened, taking care not to overmix—it should look shaggy, not pasty.
10. Transfer the dressing mixture to the greased baking dish and spread it into an even layer.
11. Bake uncovered at 375°F for 35-40 minutes, or until the top is golden brown and crispy and a knife inserted in the center comes out clean.
12. Let the dressing rest for 10 minutes before serving to allow it to set slightly.
As you scoop into it, you’ll love the contrast of the crispy, caramelized top against the tender, moist interior—each bite carries that warm smokiness from the chipotle without overwhelming heat. I sometimes crumble extra cornbread on top before baking for added texture, or serve it alongside roasted turkey with a drizzle of pan gravy to let the flavors meld beautifully.
Cornbread Dressing with Apples and Pecans
Finally, as the holiday season rolls around, I find myself craving those comforting side dishes that make any meal feel special—and this cornbread dressing with apples and pecans is one I’ve been tweaking for years. It’s the perfect blend of savory and sweet, with a texture that’s both crispy on top and tender inside, and it always reminds me of cozy family gatherings where everyone asks for seconds.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 6 cups crumbled cornbread (preferably day-old for better texture)
– 1 cup diced yellow onion
– 1 cup diced celery
– 2 medium apples, peeled and diced (I like Honeycrisp for sweetness)
– 1 cup chopped pecans
– 3 large eggs, lightly beaten
– 2 cups chicken broth (or vegetable broth for a vegetarian option)
– 4 tablespoons unsalted butter, melted
– 1 teaspoon dried sage
– 1/2 teaspoon dried thyme
– 1/2 teaspoon salt (adjust based on broth saltiness)
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large skillet over medium heat, melt 2 tablespoons of butter and sauté the diced yellow onion and celery for 5–7 minutes until softened and fragrant.
3. Add the diced apples to the skillet and cook for an additional 3–4 minutes until they start to soften slightly.
4. In a large mixing bowl, combine the crumbled cornbread, sautéed onion-celery-apple mixture, chopped pecans, dried sage, dried thyme, salt, and black pepper, stirring gently to mix evenly.
5. Pour in the lightly beaten eggs and chicken broth, then add the remaining 2 tablespoons of melted butter, folding everything together until the mixture is moist but not soupy.
6. Transfer the mixture to the prepared baking dish, spreading it out into an even layer with a spatula.
7. Bake in the preheated oven at 375°F for 35–40 minutes, until the top is golden brown and crispy, and a toothpick inserted into the center comes out clean.
8. Remove the dressing from the oven and let it rest for 10 minutes before serving to allow it to set properly.
This dressing emerges from the oven with a delightful contrast: the top is wonderfully crispy, while the inside stays moist and fluffy from the apples and broth. The pecans add a satisfying crunch, and the hint of sweetness from the apples balances the savory herbs perfectly—it’s fantastic served warm alongside roasted turkey or as a hearty standalone dish with a drizzle of gravy.
Vegetarian Cornbread Dressing
Savoring the holidays often means finding that perfect side dish that feels both comforting and fresh—for me, that’s this Vegetarian Cornbread Dressing. I started making it years ago when a friend with dietary restrictions joined our feast, and now it’s a non-negotiable on my table every December. It’s hearty, herby, and packed with cozy flavors that even the meat-lovers in my family adore.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 6 cups crumbled cornbread (store-bought or homemade, stale works best for texture)
– 4 tbsp unsalted butter (or olive oil for a dairy-free option)
– 1 large onion, diced
– 3 celery stalks, diced
– 2 cloves garlic, minced
– 1 ½ cups vegetable broth (low-sodium recommended to control saltiness)
– 2 large eggs, lightly beaten
– 1 tsp dried sage
– 1 tsp dried thyme
– ½ tsp black pepper
– ½ tsp salt (adjust based on broth saltiness)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with butter or oil.
2. Crumble the cornbread into a large mixing bowl until you have coarse pieces—this helps it absorb the broth evenly later.
3. Melt the unsalted butter in a large skillet over medium heat, about 1-2 minutes until bubbly.
4. Add the diced onion and celery to the skillet, cooking for 8-10 minutes until softened and translucent, stirring occasionally to prevent burning.
5. Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to let it brown.
6. Pour the vegetable broth into the skillet, scraping up any browned bits from the bottom for extra flavor, then remove from heat.
7. In the bowl with the crumbled cornbread, add the beaten eggs, dried sage, dried thyme, black pepper, and salt, mixing gently with a spoon.
8. Pour the warm vegetable broth mixture from the skillet into the cornbread bowl, folding everything together until just combined—avoid overmixing to keep it fluffy.
9. Transfer the mixture to the greased baking dish, spreading it evenly with a spatula.
10. Bake in the preheated oven for 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
11. Let it cool for 10 minutes before serving to allow it to set properly.
Out of the oven, this dressing boasts a crispy top with a moist, tender interior that’s infused with savory herbs. I love pairing it with a drizzle of gravy or serving it alongside roasted vegetables for a complete vegetarian meal—it’s so satisfying that you won’t miss the meat at all!
Cornbread Dressing with Mushrooms and Thyme
Savoring the holidays often means finding that perfect side dish that feels both comforting and a bit special—this cornbread dressing with mushrooms and thyme is my go-to. I first made it for a cozy Friendsgiving years ago, and now it’s a non-negotiable on my table because it’s so flavorful and easy to pull together, even with last-minute prep.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 8 cups crumbled cornbread (about one 9×9-inch pan, store-bought or homemade, stale works best for texture)
– 1/2 cup unsalted butter (or use salted and reduce added salt)
– 1 large yellow onion, diced (about 1 1/2 cups)
– 3 celery stalks, diced (about 1 cup)
– 8 oz cremini mushrooms, sliced (white mushrooms work too)
– 3 cloves garlic, minced
– 2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
– 2 cups chicken or vegetable broth (low-sodium preferred)
– 2 large eggs, beaten
– 1 tsp salt (adjust based on broth saltiness)
– 1/2 tsp black pepper
– 1/4 cup chopped fresh parsley (for garnish, optional)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with butter or oil.
2. In a large skillet over medium heat, melt the butter until foamy, about 2 minutes.
3. Add the diced onion and celery, cooking for 5-7 minutes until softened and translucent, stirring occasionally.
4. Stir in the sliced mushrooms and cook for 8-10 minutes until they release their liquid and turn golden brown, which deepens their flavor.
5. Add the minced garlic and thyme, cooking for 1 minute until fragrant to avoid burning the garlic.
6. In a large mixing bowl, combine the crumbled cornbread with the cooked vegetable mixture from the skillet.
7. Pour in the broth gradually while stirring to moisten the cornbread evenly without making it soggy.
8. Mix in the beaten eggs, salt, and pepper until everything is well incorporated.
9. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
10. Bake uncovered for 40-45 minutes, or until the top is golden brown and the center feels set when lightly pressed.
11. Let it rest for 10 minutes before serving to allow the flavors to meld and make slicing easier.
12. Garnish with chopped parsley if desired.
Fluffy and savory, this dressing bakes up with a crisp top and a moist, tender interior that’s packed with earthy mushrooms and aromatic thyme. I love serving it alongside roasted turkey or even as a hearty vegetarian main with a drizzle of gravy—it’s so versatile that leftovers never last long in my house!
Spicy Cornbread Dressing with Chorizo
Remember that holiday dinner where everyone fought over the last scoop of dressing? That’s the spirit I channeled when creating this Spicy Cornbread Dressing with Chorizo. It’s my twist on a classic, born from a fridge-cleanout experiment that’s now a non-negotiable side on my table.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 lb fresh Mexican chorizo, casings removed (or use bulk chorizo)
– 8 cups day-old cornbread, cubed into 1-inch pieces (about one 9×9-inch pan)
– 1 large yellow onion, finely diced
– 3 celery stalks, finely diced
– 4 cloves garlic, minced
– 2 cups chicken broth, low-sodium preferred
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1/4 cup fresh cilantro, chopped (parsley works too)
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper, adjust for heat preference
– 1/2 tsp black pepper
– 1/2 tsp kosher salt
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
2. Heat a large skillet over medium-high heat and add the chorizo, breaking it into small crumbles with a wooden spoon as it cooks for 8-10 minutes until browned and cooked through.
3. Transfer the cooked chorizo to a large mixing bowl using a slotted spoon, leaving about 2 tablespoons of rendered fat in the skillet.
4. Add the diced onion and celery to the skillet and sauté in the chorizo fat for 6-8 minutes until softened and translucent, stirring occasionally.
5. Stir in the minced garlic and cook for 1 more minute until fragrant, then remove the skillet from heat.
6. In the large bowl with the chorizo, add the cornbread cubes, sautéed vegetable mixture, chopped cilantro, smoked paprika, cumin, cayenne pepper, black pepper, and salt, gently tossing to combine.
7. In a separate small bowl, whisk together the chicken broth, eggs, and melted butter until fully incorporated.
8. Pour the wet mixture evenly over the cornbread mixture in the large bowl and fold gently with a spatula until all ingredients are moistened, being careful not to overmix and break the cornbread.
9. Transfer the dressing mixture to the prepared baking dish and spread it into an even layer, pressing down lightly.
10. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
11. Remove the foil and continue baking uncovered for 20-25 minutes until the top is golden brown and crispy, and the center is set when a knife inserted comes out clean.
12. Let the dressing rest for 10 minutes before serving to allow it to firm up slightly.
Every bite delivers a wonderful contrast: a crispy, golden top gives way to a moist, savory interior packed with the smoky heat of chorizo and the subtle sweetness of cornbread. I love serving it alongside roasted turkey or even topping it with a fried egg for a hearty brunch—it’s that versatile and delicious.
Cornbread Dressing with Caramelized Onions
My family’s holiday table has seen many versions of dressing over the years, but this cornbread dressing with caramelized onions has become our non-negotiable centerpiece. I love how the sweet, deeply golden onions melt into the savory cornbread base—it’s the cozy, make-ahead side dish that always earns compliments.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 batch prepared cornbread, crumbled (about 6 cups)
– 4 tablespoons unsalted butter
– 2 large yellow onions, thinly sliced
– 2 celery stalks, diced
– 3 cups chicken broth, low-sodium preferred
– 2 large eggs
– 1 teaspoon dried sage
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt, adjust to taste
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. In a large skillet, melt 2 tablespoons of butter over medium heat.
3. Add the sliced onions and cook, stirring occasionally, for 25 minutes until they turn a deep golden brown and caramelize.
4. Transfer the caramelized onions to a large mixing bowl.
5. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
6. Add the diced celery and cook for 5 minutes until slightly softened.
7. Add the cooked celery to the bowl with the onions.
8. Crumble the prepared cornbread into the bowl with the onions and celery.
9. In a separate small bowl, whisk together the chicken broth and eggs until fully combined.
10. Pour the broth-egg mixture over the cornbread mixture in the large bowl.
11. Add the dried sage, dried thyme, black pepper, and salt to the bowl.
12. Gently fold all ingredients together until evenly moistened, being careful not to overmix.
13. Transfer the mixture to the greased baking dish and spread it into an even layer.
14. Bake at 375°F for 45 minutes, or until the top is golden brown and the center is set.
15. Remove from the oven and let rest for 10 minutes before serving.
Here’s what makes this dish special: the caramelized onions create pockets of sweet richness, while the cornbread stays wonderfully moist with a crisp, golden top. I love serving it alongside roasted turkey or even as a hearty vegetarian main with a drizzle of gravy.
Cornbread Dressing with Dried Apricots
Whenever I think of holiday side dishes, my mind always wanders to my grandma’s kitchen, where the scent of sage and baking cornbread filled the air. I’ve put my own twist on her classic by adding a sweet, chewy element that makes this dressing truly special. This version with dried apricots has become a non-negotiable on my Thanksgiving table, and I think you’ll see why.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 8 cups day-old cornbread, crumbled (store-bought or homemade works)
– 1 cup unsalted butter (2 sticks, melted)
– 2 large yellow onions, diced
– 4 celery stalks, diced
– 3 cloves garlic, minced
– 1 cup dried apricots, chopped (I prefer unsulfured for a brighter color)
– 2 large eggs, lightly beaten
– 2 ½ cups chicken broth, low-sodium preferred
– 2 tbsp fresh sage, finely chopped (or 2 tsp dried)
– 1 tsp dried thyme
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter or cooking spray.
2. Place the crumbled cornbread in a large mixing bowl and set it aside.
3. In a large skillet over medium heat, melt 4 tablespoons of the butter until it foams slightly.
4. Add the diced onions and celery to the skillet, cooking for 8-10 minutes until they are soft and translucent, stirring occasionally to prevent burning.
5. Stir in the minced garlic and cook for 1 more minute until fragrant, being careful not to let it brown.
6. Add the chopped dried apricots to the skillet and cook for 2 minutes to soften them slightly, which helps them blend better into the dressing.
7. Pour the vegetable and apricot mixture over the cornbread in the bowl.
8. In a small bowl, whisk together the remaining melted butter, beaten eggs, chicken broth, chopped sage, thyme, salt, and pepper until well combined.
9. Pour the wet mixture over the cornbread and vegetables, then use a large spoon or your hands to gently fold everything together until evenly moistened, being careful not to overmix to keep the texture light.
10. Transfer the dressing mixture to the prepared baking dish, spreading it into an even layer.
11. Cover the dish tightly with aluminum foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the edges are slightly crisp.
13. Let the dressing rest for 10 minutes before serving to allow it to set properly for easier slicing.
Nothing beats the contrast of the savory, herby cornbread base with the sweet pops of apricot in every bite. The top gets wonderfully crisp while the interior stays moist and fluffy—perfect for soaking up gravy. I love serving it warm alongside roasted turkey, but it’s also fantastic reheated the next day for a cozy breakfast with a fried egg on top.
Cornbread Dressing with Roasted Garlic
My family’s holiday table has never felt complete without a heaping dish of cornbread dressing, and this roasted garlic version is the cozy, aromatic upgrade I’ve been craving. I started making it a few years ago after a particularly chaotic Thanksgiving when I realized our usual recipe needed a little extra love—and a whole head of roasted garlic was just the trick. Now, the scent of garlic caramelizing in the oven is my official signal that the holidays have begun.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 head garlic
– 1 tablespoon olive oil (or any neutral oil)
– 4 cups crumbled cornbread, dried overnight
– 1 cup diced yellow onion
– 1 cup diced celery
– 2 large eggs, lightly beaten
– 2 cups chicken broth (vegetable broth works too)
– 1 teaspoon dried sage
– 1/2 teaspoon black pepper
– 4 tablespoons unsalted butter
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off the head of garlic to expose the cloves, place it on a piece of foil, drizzle with olive oil, and wrap tightly.
3. Roast the garlic in the preheated oven for 40 minutes, or until the cloves are soft and golden brown.
4. While the garlic roasts, melt the butter in a large skillet over medium heat.
5. Add the diced onion and celery to the skillet and cook for 8–10 minutes, stirring occasionally, until they are translucent and tender.
6. Remove the roasted garlic from the oven, let it cool slightly, then squeeze the softened cloves into a small bowl and mash with a fork until smooth.
7. In a large mixing bowl, combine the crumbled cornbread, sautéed onion and celery, mashed roasted garlic, dried sage, and black pepper.
8. Pour in the beaten eggs and chicken broth, then stir gently until everything is evenly moistened—be careful not to overmix, as this can make the dressing dense.
9. Transfer the mixture to a greased 9×13-inch baking dish and spread it into an even layer.
10. Bake at 350°F for 30–35 minutes, or until the top is golden brown and the edges are crisp.
11. Let the dressing rest for 10 minutes before serving to allow it to set properly.
The roasted garlic melts into every bite, giving it a sweet, mellow depth that pairs beautifully with the cornbread’s slight crunch. I love serving it alongside roasted turkey or even as a hearty side with a simple green salad—it’s so flavorful, it might just steal the spotlight from the main dish!
Cornbread Dressing with Butternut Squash
Finally, a holiday side dish that feels both comforting and fresh! I’ve always loved my grandma’s classic cornbread dressing, but last Thanksgiving I decided to add roasted butternut squash for a sweet, caramelized twist—my family now requests it every year. It’s become my go‑make‑ahead dish because the flavors only get better as they mingle.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash, peeled and cubed (about 4 cups)
– 2 tablespoons olive oil, or any neutral oil
– 1 teaspoon kosher salt, divided
– ½ teaspoon black pepper
– 6 cups crumbled cornbread, homemade or store‑bought
– 1 large yellow onion, diced
– 3 celery stalks, diced
– 4 tablespoons unsalted butter
– 2 large eggs, lightly beaten
– 2 cups chicken or vegetable broth, low‑sodium preferred
– 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
– 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper on the prepared baking sheet.
3. Roast the squash for 20–25 minutes, stirring once halfway, until tender and lightly browned at the edges.
4. While the squash roasts, heat the remaining 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat.
5. Add the diced onion and celery to the skillet and cook for 8–10 minutes, stirring occasionally, until softened and translucent.
6. In a large mixing bowl, combine the crumbled cornbread, roasted squash, sautéed onion‑celery mixture, sage, thyme, remaining ½ teaspoon salt, and ¼ teaspoon pepper.
7. Pour in the beaten eggs and 1½ cups broth, then gently fold everything together until just moistened—avoid overmixing to keep the texture light.
8. Grease a 9×13‑inch baking dish with the remaining 2 tablespoons butter and transfer the dressing mixture into it, spreading it evenly.
9. Drizzle the remaining ½ cup broth over the top to keep it moist during baking.
10. Cover the dish with foil and bake at 375°F for 25 minutes, then remove the foil and bake for another 20 minutes until the top is golden and crisp.
11. Let the dressing rest for 10 minutes before serving to allow it to set slightly.
12. Leftovers reheat beautifully in a 350°F oven for about 15 minutes, covered with foil to prevent drying out.
Last night, I served this alongside roast turkey, and the contrast of the crispy top with the tender, squash‑studded interior was pure comfort. The butternut squash adds a subtle sweetness that balances the savory herbs perfectly—try scooping it into individual ramekins for a festive presentation at your holiday table.
Cornbread Dressing with Italian Sausage
Growing up in the Midwest, holiday meals always featured a savory dressing, but my version with Italian sausage adds a hearty twist that’s become a family favorite—it’s the perfect balance of cozy and flavorful. I love making this ahead for gatherings because it reheats beautifully, and the aroma of sage and sausage filling the kitchen is pure comfort. Trust me, once you try this, it might just steal the spotlight from the turkey!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb Italian sausage, casings removed (mild or hot, based on preference)
– 4 cups crumbled cornbread (store-bought or homemade, about 1 batch)
– 1 cup diced onion
– 1 cup diced celery
– 2 cloves garlic, minced
– 2 cups chicken broth (low-sodium recommended for control)
– 2 large eggs, beaten
– 1/4 cup unsalted butter, melted
– 1 tbsp dried sage (or 2 tbsp fresh, chopped)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large skillet over medium heat, cook the Italian sausage, breaking it into small pieces with a spoon, until browned and no longer pink, about 8-10 minutes.
3. Transfer the cooked sausage to a large mixing bowl using a slotted spoon, leaving about 1 tbsp of fat in the skillet.
4. Add the diced onion and celery to the skillet and sauté over medium heat until softened, about 5-7 minutes, stirring occasionally.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Add the sautéed vegetables to the bowl with the sausage, then mix in the crumbled cornbread, dried sage, salt, and black pepper.
7. In a separate small bowl, whisk together the chicken broth, beaten eggs, and melted butter until well combined.
8. Pour the wet mixture over the cornbread mixture and gently fold everything together until evenly moistened, avoiding overmixing to keep the texture light.
9. Spread the dressing evenly into the prepared baking dish and cover with aluminum foil.
10. Bake at 375°F for 30 minutes, then remove the foil and bake for an additional 15 minutes until the top is golden brown and crispy.
11. Let the dressing rest for 10 minutes before serving to allow it to set properly.
What I adore about this dish is how the cornbread soaks up all those savory juices, creating a moist interior with a delightfully crispy top. The Italian sausage adds a subtle spice that pairs wonderfully with the earthy sage, making it a standout side for Thanksgiving or any cozy dinner. For a fun twist, try serving it in individual ramekins or topping it with a drizzle of hot honey for an extra kick!
Cornbread Dressing with Honey Butter Glaze
Ooh, the holidays just aren’t complete without a pan of this golden, savory-sweet cornbread dressing on the table. I’ve been tweaking my grandma’s recipe for years, and adding that honey butter glaze is my little secret for the most irresistible, crispy top you’ll ever taste.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (8×8 inch) pan of day-old cornbread, crumbled (about 6 cups)
– 4 tbsp unsalted butter, plus 2 tbsp extra for the glaze
– 1 large yellow onion, diced
– 3 celery stalks, diced
– 2 cups chicken broth, low-sodium preferred
– 2 large eggs
– 1 tsp dried sage
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 cup honey
– 1/4 tsp salt, or to taste
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with 1 tbsp of the butter.
2. Melt the remaining 3 tbsp of butter in a large skillet over medium heat.
3. Add the diced onion and celery to the skillet and cook for 8-10 minutes, stirring occasionally, until softened and translucent.
4. In a large mixing bowl, combine the crumbled cornbread, cooked vegetables, chicken broth, eggs, sage, thyme, black pepper, and salt.
5. Stir the mixture gently until just combined, being careful not to overmix—this keeps the texture light.
6. Transfer the dressing mixture to the prepared baking dish and spread it into an even layer.
7. Bake the dressing in the preheated oven for 30 minutes.
8. While the dressing bakes, prepare the glaze by melting the extra 2 tbsp of butter in a small saucepan over low heat.
9. Whisk the honey into the melted butter until fully combined and slightly warmed, about 2 minutes.
10. After the initial 30 minutes of baking, remove the dressing from the oven and carefully pour the honey butter glaze evenly over the top.
11. Return the dish to the oven and bake for an additional 15 minutes, or until the top is deeply golden brown and crispy.
12. Let the dressing rest for 10 minutes before serving to allow it to set for easier slicing.
So, what you get is this incredible contrast: a moist, fluffy interior packed with savory herbs, topped with a sweet, crackly crust. Serve it warm right from the dish, or for a fun twist, scoop leftovers into a waffle iron the next day for the most amazing savory waffles.
Summary
Make your holiday table unforgettable with these 18 savory cornbread dressing recipes. From classic to creative, there’s a perfect match for every family feast. We’d love to hear which one becomes your new tradition—leave a comment with your favorite! If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas.
