Loading Video...
Recipe courtesy of Gloria Martin

Cornbread Dressing

Save Recipe
  • Level: Intermediate
  • Total: 2 hr 5 min
  • Active: 35 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Homemade Chicken Broth:

1 tablespoon poultry seasoning 

3 chicken thighs 

2 chicken necks 

1 clove garlic, minced 

1 sprig sage 

1 sprig savory, optional

1 sprig thyme 

1/2 sprig rosemary 

1/2 onion, chopped 

Salt

Dressing:

1/2 cup bacon fat

3 stalks celery, chopped 

1/2 onion, chopped 

1/4 cup chopped green bell pepper, optional 

4 cups day-old cornbread, crumbled 

1/2 teaspoon chopped fresh sage or dried sage 

1/2 teaspoon chopped fresh thyme or dried thyme 

2 slices day-old bread crumbled, optional 

Cranberries, strained from can, for serving 

Chopped pecans or walnuts, for serving 

Sauteed oysters or diced cooked chicken, for serving

Directions

  1. For the homemade chicken broth: Combine the poultry seasoning, chicken thighs, chicken necks, garlic, sage, savory if using, thyme, rosemary, onions, 1/2 teaspoon salt and 8 cups water in a large pot. Bring to a boil over medium heat. Lower the heat and simmer for 1 hour. Strain and set aside.
  2. For the dressing: Preheat the oven to 350 degrees F.
  3. Heat the bacon fat in a large saute pan. Add the celery, onions and green peppers if using, and saute until the onions are translucent. Add 1 cup of the homemade chicken broth, the cornbread, sage, thyme and day-old bread if using; stir to combine. Pour into an 8-by-8-inch ovenproof baking dish; the mixture will be moist. Bake until browned at the edges, about 30 minutes.
  4. Serve with cranberries, pecans or walnuts, and oysters or chicken.