📝 About This Recipe
This quintessential Soul Food staple is a labor of love, featuring a golden, buttery homemade cornbread base infused with the 'holy trinity' of aromatics. Unlike dry stuffing, this dressing is prized for its moist, custard-like interior and deeply savory profile developed from rich turkey stock and fresh herbs. It is a soulful celebration of heritage that transforms simple pantry staples into the undisputed star of the holiday table.
🥗 Ingredients
The Cornbread Base
- 8-9 cups Buttermilk Cornbread (crumbled, prepared 1-2 days in advance and dried out)
- 3-4 slices White Bread (toasted and torn into small pieces to provide structure)
Aromatics and Vegetables
- 1 cup Unsalted Butter (2 sticks)
- 2 cups Yellow Onion (finely diced)
- 1.5 cups Celery (finely diced, including some leaves)
- 1/2 cup Green Bell Pepper (finely diced)
- 3 cloves Garlic (minced)
Liquids and Binding
- 4-6 cups Turkey or Chicken Stock (high quality, low sodium; added gradually)
- 3 Eggs (large, lightly beaten)
- 10.5 ounces Cream of Chicken Soup (1 can; adds signature creaminess)
Seasonings
- 2 tablespoons Fresh Sage (finely chopped)
- 1 tablespoon Dried Poultry Seasoning
- 1 teaspoon Fresh Thyme (leaves only)
- to taste Salt and Black Pepper (be generous with the pepper)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish (or a large cast-iron skillet) with butter.
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2
In a very large mixing bowl, combine the crumbled cornbread and the torn white bread pieces. Toss them together until evenly mixed.
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3
In a large skillet over medium heat, melt the 1 cup of butter. Once bubbling, add the diced onions, celery, and bell pepper.
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4
Sauté the vegetables for about 8-10 minutes until they are soft and translucent, but not browned. Add the minced garlic in the last 60 seconds.
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5
Pour the hot butter and vegetable mixture directly over the bread crumbs. Add the sage, poultry seasoning, thyme, salt, and pepper.
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6
Stir in the cream of chicken soup, mixing well to ensure the 'glue' of the dressing is distributed.
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7
Slowly begin adding the stock, 2 cups at a time, stirring gently. The goal is a consistency similar to thick oatmeal or heavy porridge. The bread will absorb a lot of liquid.
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8
Taste the mixture now (before adding raw eggs) and adjust the salt, pepper, or sage to your preference.
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9
Fold in the beaten eggs. This acts as the binder that gives the dressing its rise and structure in the oven.
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10
Pour the mixture into the prepared baking dish. Level the top with a spatula, but do not pack it down too tightly.
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11
Bake for 45-55 minutes. The edges should be golden brown and pulling away from the sides, and the center should be set but still moist.
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12
If you prefer a crispier top, increase the heat to 400°F for the final 5-10 minutes of baking.
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13
Remove from the oven and let it rest for at least 15 minutes before serving. This allows the flavors to meld and the texture to firm up.
💡 Chef's Tips
Always use 'day-old' cornbread; fresh cornbread is too moist and will turn the dressing into mush. Don't skimp on the butter or the stock—Southern dressing should never be dry or crumbly. If you want extra depth, use homemade giblet stock instead of store-bought chicken broth. Avoid over-mixing once you add the liquid to keep the texture from becoming gummy. For an authentic touch, bake your cornbread in a cast-iron skillet with bacon drippings before crumbling.
🍽️ Serving Suggestions
Serve alongside roast turkey or honey-glazed ham. Always accompany with a side of homemade cranberry sauce to cut through the richness. Generously ladle warm giblet gravy over each scoop. Pairs beautifully with sweet iced tea or a crisp Apple Cider. Leftovers are fantastic when pan-fried in a little butter the next morning.