As a food blogger, Thanksgiving is my favorite holiday. And, I’ll bet it’s yours too! In fact, it is the number one food holiday in America and for a good reason; Traditional Southern Cornbread Dressing aka Traditional Southern Cornbread Stuffing.
I love everything about Thanksgiving! It’s a wonderful time to get together with family and friends and give thanks for all of our blessings, and it’s all about the food! Well maybe for everyone but football fanatics… There is none of the stress related to Christmas with Thanksgiving, just traditions, and good food, and in many cases the same dishes that you ate as a child. Pecan Pie, Sweet Potato Casserole, Turkey, Mashed Potatoes, Green Bean Casserole, you know, the classics!
Traditional Southern Cornbread Dressing is one of those classics. When I was growing up, our Mom made Southern Cornbread Dressing with Pecans and Sausage which I dearly love and make every year! But a friend of ours, Kay Judkins, brought Traditional Southern Cornbread Dressing to our Thanksgiving dinner last year, and once I tasted it I was hooked! She graciously shared her recipe with me and, honestly, I would serve both of these delicious dressings at Thanksgiving if I could and, well you know, I just might this year!
In the South, cornbread dressing recipes have been passed down through generations, and there are almost as many variations as there are Thanksgiving turkeys. But the one constant in most of the cornbread dressing recipes is butter! This recipe calls for, hold on to your hat, two full sticks of butter! And butter is what makes this cornbread dressing so moist and flavorful! I know what you’re thinking, but it’s only once a year, right?
There are so many things to love about Traditional Southern Cornbread Dressing and, in addition to the taste which is divine, the other great things are that it’s really easy to make and both the cornbread and the dressing can be made well ahead of the big day and frozen.
If you get in a bind and run out of time to make cornbread for the dressing, around the holidays most grocery stores and bakeries sell pre-made cornbread or corn muffins which you can use instead. Just try to avoid the cornbread with sugar added.
How to make Traditional Southern Cornbread Dressing
The ingredients for the Traditional Southern Cornbread Dressing include cornbread*, butter, onion, green bell pepper, celery, hard-boiled and raw eggs, poultry seasoning, chicken broth, kosher salt and ground black pepper.
Preheat the oven to 350 degrees F.
Add butter to a large skillet over low heat. Stir in onions, celery, and green bell pepper.
Saute vegetables for 10 minutes or until softened.
While the vegetables are cooking, crumble cornbread in a large bowl and add hard-boiled eggs, two cups of chicken broth, and poultry seasoning. Add the vegetables when they are done, and mix well to combine everything. You can use a spoon, but your hands work best for this task. Taste and add kosher salt and ground black pepper. Add beaten eggs and mix well.
Don’t be alarmed if the mixture is soupy. If it’s not, add up to one more cup of chicken broth, a little at a time, until it is soupy. It should be about the consistency of thick cornbread batter.
Pour the mixture into a well-greased 9 x 13-inch baking dish.**
Bake uncovered 45 to 50 minutes, or until the dressing is set and golden brown.
* My easy Traditional Southern Style Cornbread is perfect for this recipe. Just click on the link for the recipe.
**If making ahead, cover and refrigerate the unbaked cornbread dressing for up to two-days, or freeze for up to several weeks. Let thaw overnight before baking.