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Recipe courtesy of Gloria Martin

Cornbread Dressing

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



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


  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.
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