How to Make The Best Cornbread Dressing – From the Queen of Soul Food Cooking

Last Updated on November 20, 2025 by Barbara

Southern cornbread dressing is a Thanksgiving staple for many families. It’s a delicious, savory side dish that’s pairs well with homemade cranberry sauce and is perfect for soaking up all the juices from your turkey. Cornbread dressing is a soul food staple for Thanksgiving and my recipe is quick and easy to follow.

1. Ingredients

Cornbread, French bread sweet Italian sausage, spicy Italian sausage, celery, white onion, fresh sage, fresh thyme, chicken broth, eggs, olive oil, kosher salt and black pepper.

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2. Preparing the Breads

Preheat the oven to 350 degrees.

Slice the cornbread into small pieces.

Slice the French bread into small one inch pieces.

Spread the cornbread and French bread cubes on a baking sheet. Bake for 15 minutes, or until dry and slightly toasted.

3. Cooking the Sausage

While the bread is baking, heat the olive oil in a large skillet over medium heat. Add the sausages and cook until browned, breaking them up with a spoon as they cook.

Add the celery, onion, sage, thyme, salt, and pepper to the skillet. Cook until the vegetables are softened, about 5 minutes.

4. Baking the Cornbread Dressing

Remove the skillet from the heat and let the sausage mixture cool for 10 minutes. In a large bowl, combine the cornbread cubes, French bread cubes, sausage mixture, chicken broth, and eggs. Mix well.

Transfer the dressing to a greased 9×13 inch baking dish. Bake for 25 minutes, or until the dressing is set and the top is golden brown.

Tips:

• For the best flavor, always use homemade cornbread.
• You can use fresh herbs or dried.
• To make the dressing ahead of time, assemble it all the way through step 7. Cover and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator and let sit at room temperature for 30 minutes before baking.
• To bake the dressing in a slow cooker, combine all of the ingredients in the slow cooker. Cook on low for 4-6 hours, or until the dressing is set and the top is golden brown.

Cornbread Dressing

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Sides

Calories: 300

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 4 cups cornbread, cubed
• 4 cups French bread, cubed
• 1/2 pound sweet Italian sausage, crumbled
• 1/2 pound spicy Italian sausage, crumbled
• 2 stalks celery, chopped
• 1 white onion, chopped
• 1 tablespoon fresh sage, chopped
• 1 teaspoon fresh thyme, chopped
• 4 cups chicken broth
• 2 eggs
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Method

 

1. Preheat the oven to 350 degrees
2. Spread the cornbread and French bread cubes on a baking sheet. Bake for 15 minutes, or until dry and slightly toasted.
3. While the bread is baking, heat the olive oil in a large skillet over medium heat. Add the sausages and cook until browned, breaking them up with a spoon as they cook.
4. Add the celery, onion, sage, thyme, salt, and pepper to the skillet. Cook until the vegetables are softened, about 5 minutes.
5. Remove the skillet from the heat and let the sausage mixture cool for 10 minutes.
6. In a large bowl, combine the cornbread cubes, French bread cubes, sausage mixture, chicken broth, and eggs. Mix well.
7. Transfer the dressing to a greased 9×13 inch baking dish.
8. Bake for 25 minutes, or until the dressing is set and the top is golden brown.
9. Serve immediately.

Nutrition

Calories: 300kcal

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