The Best Savory Cornbread Dressing for Thanksgiving
This cornbread dressing recipe is sure to become a family favorite! Made with bacon and herbs, it’s the perfect side dish for Thanksgiving.
Are you ready for Thanksgiving Day? I am! This old fashioned cornbread stuffing recipe is a simple way to spice up your Thanksgiving side dishes this year! The slight sweetness and fluffy texture of the cornbread is so delicious with the savory add-ins. This recipe is a fun twist on a classic dish!
I made this homemade cornbread recipe easy by using Jiffy mix to make the cornbread crumbles! You can absolutely purchase store-bought cornbread to save time or use another mix if you have a favorite. Feel free to use your favorite boxed mix if you don’t care for Jiffy!
And of course, I had some fun with the mix-ins! I added bacon, onions, celery, sun dried tomatoes and sage, which is one of my favorite herbs! Sage is the primary herb in poultry seasoning mix, a delicious flavor we have come to expect during the holiday season!
Other than the delicious flavor, I love that this Thanksgiving dressing recipe can be made in advance! You can make the cornbread ahead of time, up to 3 days before.
It’s actually a good thing to let the cornbread get a little bit stale before you tear it into small pieces for the dressing! If need be, you can assemble the delicious cornbread dressing the day before! Just wait to bake it until Thanksgiving Day.
What’s the difference between stuffing and dressing?
The main difference between stuffing and dressing is how they are used. The ingredients are basically the same, cubed and dried bread, herbs and mix-ins.
Dressing is cooked by itself in a pan or dish. Stuffing (as the name implies), is stuffed into another food (like your Thanksgiving turkey) and cooked.
The names are pretty much interchangeable in the United States, but you’ll hear it referred to as “dressing” more in southern states and “stuffing” in the northern states. Either way, it’s a must have on your Thanksgiving table!
Substitutions and Additions:
If you don’t like sun-dried tomatoes, omit them!
Use chicken stock, turkey broth or turkey stock instead of the chicken broth!
Add a hefty pinch of poultry seasoning.
Fresh herbs are delightful in this recipe, but I include suggestions for swapping with dried herbs in the recipe card.
Substitute green bell peppers for the sun-dried tomatoes and add a dash of Cajun seasoning for a Southern kick.
This recipe calls for store-bought broth, but feel free to use homemade broth if you have it. You may want to add a bit of extra salt to compensate.
Need a few more recipes to build out your Thanksgiving menu? Check out all of my Thanksgiving recipes here.
I think that this sweet cornbread dressing is a wonderful addition to your holiday table! Serve it alongside your favorite turkey recipe with green bean casserole, cranberry sauce, and mashed potatoes for a traditional Thanksgiving dinner!
Storing Leftover Dressing:
Store any leftovers in an airtight container in the fridge for up to 3 days. I think this dressing is even better the next day!
This recipe can be prepared up to one day in advanced. Cover the uncooked casserole with plastic wrap, and store in the refrigerator until it’s ready to bake. Remove it from the fridge while the oven preheats to help the dressing come closer to room temperature.
- 1 8x8'' pan prepared Jiffy cornbread, cut into large chunks (1-inch)
- ¼ pound bacon, diced
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 cups finely chopped celery
- 3 tablespoons garlic, minced
- 1 cup olive oil packed sun-dried tomatoes, drained
- ½ cup chopped parsley
- 3 tablespoons fresh sage (or 1 tablespoon dried sage)
- 2 teaspoons fresh or dried rosemary leaves
- ½ cup unsalted butter, melted
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cup chicken broth
- Pre-make the cornbread:At least one day before, make the Jiffy cornbread using the instructions on the box. It should yield one 8x8-inch pan.
- Allow it to cool and rest overnight. This can be done up to three days in advance.
- Roast cornbread cubes: Heat oven to 350 degrees Fahrenheit. Add cornbread cubes to a greased sheet pan. Toast in oven for about 20 minutes, until edges are beginning to brown.
- Make the mix-ins: While the cornbread cubes toast, heat a large skillet over medium-high heat. Cook the bacon for 5-6 minutes, until it starts to crisp. Remove bacon to paper towels to drain. Pour the bacon fat into a measuring cup and add enough olive oil to make ¼ cup. Pour back into skillet.
- Add onions and celery to skillet and cook, stirring often, until softened and fragrant, about 5 minutes.
- Next, add the garlic and sauté for 30 seconds. Do not allow to burn.
- Remove pan from heat and stir in sundried tomatoes.
- Spray a 9x13'' casserole dish with cooking spray.
- Assemble the dressing: Place toasted cornbread cubes into the prepared baking dish (3-quart casserole dish).
- Add the vegetable mixture from the skillet, bacon, parsley, herbs and butter to the dish.
- Toss well to combine and coat the cornbread cubes. Season with salt and pepper.
- Finally, drizzle the broth over the top of the cornbread mixture. Do this one half-cup at a time, until stuffing is moistened to your liking. You want the mixture of cornbread to be completely moistened through, but not "swimming" in the broth.
- Bake: Cover the dressing mixture with aluminum foil. Bake for 35 to 40 minutes, until it reaches 150 degrees Fahrenheit in the middle.
- Uncover for last 15 - 20 minutes for a crusty, golden brown top.
- Allow to rest for 5 minutes before serving.
Nutrition InformationYield 9 Serving Size 1
Amount Per Serving Calories 218Total Fat 19gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 43mgSodium 662mgCarbohydrates 8gFiber 1gSugar 1gProtein 6g
The nutrition for this recipe is calculated by an app and may be incorrect.