Moist and Flavorful Cornbread Dressing
By Destiny Symone
Updated: October 31, 2025
By: Destiny Symone
Updated: October 31, 2025
When it comes to Thanksgiving sides, cornbread dressing will always have a special place on my table. It’s one of those comforting dishes that instantly feels like home. It’s warm, savory, and loaded with flavor in every bite. While some people call it “stuffing” in the South, we usually say “dressing” and trust me, this version is a family favorite.
The secret ingredient that takes this dressing to the next level? Ground sausage. Even though it’s optional, adding sausage makes it hearty, flavorful, and downright irresistible. But the beauty of this recipe is its flexibility. You can swap in turkey, chicken, or even crab if you’re feeling adventurous.
And here’s the best part: this isn’t just a Thanksgiving dish. I’ve made it for Sunday dinners, Christmas gatherings, and even just because. It’s just that good.
Why You’ll Love This Cornbread Dressing
- Savory & Flavor-Packed: Between the seasoned cornbread, sausage, and herbs, every bite is full of flavor.
- Moist, Not Dry: Nobody wants dry dressing! The combo of chicken broth, evaporated milk, and eggs keeps it perfectly moist.
- Customizable: Swap proteins, adjust the seasonings, or mix in extras like mushrooms or boiled eggs.
- Crowd-Pleaser: Feeds a family gathering and pairs beautifully with turkey, ham, or roast chicken.
Ingredients You’ll Need to Make Cornbread Dressing
- Cornbread – The base that gives the dressing its classic Southern flavor and texture.
- Butter – Adds richness and moisture.
- Celery, Onion & Bell Pepper – Provide savory flavor, aroma, and a bit of crunch.
- Sausage – (Optional) Adds hearty, meaty flavor and depth.
- Stuffing Mix – Boosts texture and seasoning, helping the dressing hold together.
- Chicken Broth – Keeps it moist and flavorful.
- Evaporated Milk – Adds creaminess and a smooth texture.
- Eggs – Bind everything together for a firm, sliceable dressing.
- Poultry Seasoning & Sage – Give that traditional holiday flavor.
- Salt & Black Pepper – Enhance all the other flavors.
- Garlic Powder & Onion Powder – Add extra savory depth.
How To Make Cornbread Dressing
1. Prep the Cornbread
Make your cornbread the day before so it has time to dry out. Day-old cornbread soaks up the broth without turning mushy.
2. Cook the Sausage & Vegetables
Brown the sausage in a skillet, then set aside. In the same pan, melt butter and sauté celery, onion, and bell pepper until softened.
3. Mix the Base
In a large bowl, combine cornbread crumbles, sausage, sautéed veggies, and stuffing mix.
4. Whisk the Wet Mixture
Whisk together chicken broth, evaporated milk, and eggs in a separate bowl.
5. Season Generously
Stir in poultry seasoning, sage, salt, pepper, garlic powder, and onion powder. Taste and adjust before baking.
6. Combine & Bake
Pour the wet mixture over the cornbread mixture. Stir until evenly coated (it should be moist but not soupy—add more broth if needed). Transfer to a greased 9×13 dish and bake at 350°F for 45–55 minutes, until golden brown and set.
7. Serve & Enjoy
Let rest for 10 minutes before serving to firm up for slicing or scooping.
Destiny’s Tips for Success
- Don’t Skip the Day-Old Cornbread: It’s key for the perfect texture.
- Season as You Go: Taste before baking to layer in those holiday flavors.
- Broth Matters: Use a rich, good-quality chicken broth (or homemade).
- Texture Check: Dressing should be moist but never watery.
Variations and Add-Ins
- Protein Swap: Try shredded turkey, diced chicken, or lump crab meat.
- Herby Flavor: Add fresh parsley, sage, or thyme.
- Southern-Style: Mix in chopped boiled eggs for that old-school touch.
Make Ahead and Storage
- Make Ahead: Assemble a day in advance, refrigerate, and bake the next day.
- Leftovers: Store in the fridge for up to 4 days. Reheat with a splash of broth.
- Freezer-Friendly: Bake, cool completely, then wrap and freeze for up to 2 months.
Reheating Instructions
If Refrigerated:
1. Preheat oven to 350°F (175°C).
2. Add moisture – drizzle a few tablespoons of chicken broth or melted butter over the top to prevent drying out.
3. Cover with foil.
4. Bake for 20–30 minutes, until heated through (165°F in the center).
5. Uncover for the last 5–10 minutes if you want the top a little crisp.
If Frozen:
1. Thaw overnight in the fridge.
2. Follow the same steps as above—add broth, cover, and bake at 350°F for 30–40 minutes until hot all the way through.
Ingredients
- 3 cups crumbled seasoned cornbread day-old, homemade or boxed—avoid overly sweet mixes like Jiffy
- 1/3 cup salted butter
- 3 ribs celery chopped
- 1/2 small onion chopped
- 1 bell pepper chopped
- 16 oz ground sausage cooked (optional)
- 12 oz herb-seasoned stuffing mix (I love Pepperidge Farm)
- 3 1/2 cups chicken broth plus more if needed for moisture
- 1 cup evaporated milk
- 4 large eggs
- 1 tsp poultry seasoning
- 1 tsp sage
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Prep the Cornbread: Make your cornbread the day before so it has time to dry out. Day-old cornbread soaks up the broth without turning mushy.
- Cook the Sausage & Vegetables: Brown the sausage in a skillet, then set aside. In the same pan, melt butter and sauté celery, onion, and bell pepper until softened.
- Mix the Base: In a large bowl, combine cornbread crumbles, sausage, sautéed veggies, and stuffing mix.
- Whisk the Wet Mixture: Whisk together chicken broth, evaporated milk, and eggs in a separate bowl.
- Season Generously: Stir in poultry seasoning, sage, salt, pepper, garlic powder, and onion powder. Taste and adjust before baking.
- Combine & Bake: Pour the wet mixture over the cornbread mixture. Stir until evenly coated (it should be moist but not soupy, add more broth if needed). Transfer to a greased 9×13 dish and bake at 350°F for 45–55 minutes, until golden brown and set.
- Serve & Enjoy: Let rest for 10 minutes before serving to firm up for slicing or scooping.
Video
@cookingwithdestiny_ Cornbread Stuffing Dressing Recipe Ingredients: • Cornbread (cooked as directed on package) • 1 Bell pepper (diced) • 3 stalks celery (diced) • 1 small onion (diced) • 1 cup stuffing mix (any brand) • 12 fl oz evaporated milk • 3 1/2 cups chicken broth • 2 large eggs • Bell’s seasoning (or poultry seasoning) • Salt (to taste) Instructions: 1. Prepare the Cornbread: • Cook the cornbread according to the package instructions. Once done, crumble the cornbread into a large mixing bowl. 2. Sauté the Vegetables: • In a large skillet, heat a tablespoon of oil or butter over medium heat. Add the diced bell pepper, celery, and onion. Sauté for about 5-7 minutes, until the vegetables are softened and fragrant. 3. Combine the Ingredients: • Add the sautéed vegetables to the crumbled cornbread. Stir in the stuffing mix, milk, chicken broth, eggs and Bell’s seasoning. Add salt to taste. 6. Bake: • Preheat your oven to 375* and Transfer the mixture to a greased baking dish (9×13 works well). Bake for about 30-35 minutes, or until top is golden brown. 7. Serve: • Once done, let it cool for a few minutes before serving. This cornbread dressing pairs wonderfully with turkey, chicken, or any holiday meal. Enjoy your delicious homemade dressing!
♬ original sound – Destiny Symone