Old Fashioned Cornbread Dressing

5 from 44 votes

A family staple for over 60 years, this cornbread dressing recipe is the perfect accompaniment to your holiday turkey!

Prep Time15

Cook Time20

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 130kcal

Author: Cynthia

5 cups cornbread stuffing or equivalent cubed dried bread
1 1/2 cups celery sliced, about 3 ribs
1 1/2 cups onion chopped, about 1
8 ounces unsalted butter
2 cups chicken broth (vegetable broth may be substituted for vegetarian version)
2 teaspoons poultry seasoning or to taste
Kosher salt to taste
Black pepper to taste

Melt butter in a large skillet, saute celery and onion until soft and translucent, about 8 minutes.
In a saucepan, heat up 2 cups of chicken or vegetable broth.
In a large bowl, toss cornbread cubes with sauteed onions and celery (don't forget the butter!).
Add the broth, a ladle at a time, tossing well each time until dressing is desired moistness. (See notes.)
Place in a oven proof baking dish and heat until piping hot. (See notes.)

Any type of dried bread, cornbread or sourdough bread can be used.
This recipe uses Mrs. Cubbinson's cornbread stuffing which comes seasoned. If using homemade bread, you will need to adjust seasoning accordingly.
Vegetable broth may be substituted for chicken broth for a vegetarian version.
If you don't have poultry seasoning, substitute dried sage and thyme.
If you'll be stuffing your bird, use less broth as the juices from the turkey will add more moisture.
If you'll be making the dressing ahead of time, wrap well and refrigerate.
Reheating time will depend on whether or not the dressing is warm or straight from the refrigerator.