There are so many things to love about my holiday classic, Traditional Southern Cornbread Dressing, which includes hard-boiled eggs. In addition to the taste, which is divine, you can make this southern-style, old-fashioned Thanksgiving dressing recipe ahead, and it freezes beautifully.
This classic recipe, which includes both hard-boiled and raw eggs, is reminiscent of the homemade dressing or stuffing you probably remember your grandmother preparing.
In the South, cornbread dressing recipes have been passed down through generations, and there are almost as many variations as there are Thanksgiving Turkey Recipes.
Besides hard-boiled and raw eggs, the one constant in most of these old-fashioned recipes is butter! And, this recipe calls for, hold on to your hat, two full sticks of butter! And it’s the butter that makes this dressing so moist and flavorful!
Jump to:
Why you will love this recipe:
- Besides being easy, like my Easy Cornbread Dressing with Sausage, you can make both the cornbread and the dressing over a month ahead of the big day and freeze it. Or you can make both a day or two before, either way works.
- This dressing has a crispy crust over a fabulously moist, savory, and flavorful filling.
- This recipe is versatile; depending on your family’s likes, you can add dried fruit like cranberries, fresh fruit like apples, or nuts, like roasted pecans to make it your own.
Ingredient notes:
- Cornbread: my recipe for Southern Cornbread with Buttermilk, works perfectly with this recipe, or if you need a gluten-free recipe, try my Old Fashioned Cornbread which doesn’t contain any flour.
- Butter: unsalted; if you use salted butter, reduce the amount of salt you add.
- Onion: I like Vidalias, but any sweet onion works.
- Green bell pepper: adds color and a touch of sweetness.
- Celery: it wouldn’t be dressing without celery.
- Hard-boiled and raw eggs: the raw eggs bind everything together, and the hard-boiled eggs make it a classic.
- Poultry seasoning: is full of sage and thyme. You can substitute one teaspoon of sage and one-half teaspoon of either thyme or marjoram. To use fresh herbs, double the amounts.
- Chicken stock: You can use purchased or homemade chicken stock. If you wait to make the dressing on the big day, add your turkey drippings to the stock.
- Kosher salt and ground black pepper: two flavor enhancers that make everything better. I have listed a suggested amount of salt, but how much you will need depends on how salty your stock is, whether you use unsalted butter or not, and your personal preference.
Step-by-step directions:
- Preheat the oven to 350 °F.
- Add the butter to a large skillet over low heat. Stir in the onions, celery, and green bell pepper.
- Cook the vegetables for ten minutes or until they are soft. Remove the pan from the heat and set aside to cool.
- While the vegetables are cooking, crumble the cornbread in a large bowl and add the hard-boiled eggs, two cups of chicken broth, and the poultry seasoning.
- Add the cooked vegetables and butter to the crumbled cornbread and gently mix everything together. You can use a spoon, but your hands work best for this task.
- Add the kosher salt and ground black pepper. Taste and add additional salt and pepper if you think it needs it.
- Add the beaten raw 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 about the consistency of a thick cornbread batter.
- Pour the mixture into a well-greased 9 x 13-inch baking dish or a two-quart baking dish.
- Bake uncovered for 45 to 50 minutes or until the dressing is set and the top is golden brown and crispy. Serve immediately.
Recipe FAQs:
These days the terms are used interchangeably. Whether it’s called stuffing or dressing mostly has to do with where you are from. In the south, we usually refer to it as dressing.
Originally, dressing referred to a bread mixture that was cooked outside the turkey in a separate dish. If the bread mixture was stuffed inside the turkey, it was called stuffing.
Today folks rarely stuff their birds anymore because the stuffing has to come up to 165 °F to be safe to eat. By the time this happens, the turkey is overdone.
Why, yes, you can! It’s even better if it sits overnight before baking. You can make it up to two days ahead and store it in the refrigerator before baking. Or, you can freeze it for up to two months.
Let it thaw completely in the fridge overnight before cooking.
If you need to make a gluten-free dressing, I recommend that you either purchase gluten-free cornbread or use my easy gluten-free Old-Fashioned Southern Buttermilk Cornbread recipe to make your cornbread.
Sharon’s tips:
- 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 of making your own. Just try to avoid cornbread with sugar added.
- My easy Traditional Southern-Style Cornbread recipe is what I use when I make this dressing.
- To make this dressing gluten-free, use my recipe for gluten-free Old-Fashioned Southern Buttermilk Cornbread. It doesn’t contain any flour and is made with just cornmeal.
- If making ahead, cover and refrigerate the unbaked cornbread dressing for up to three days or freeze for up to two months. Let it thaw overnight before baking.
- It’s best to make or purchase your cornbread two days or so ahead of making the dressing to allow it to dry out.
- Be sure to taste the dressing before adding the raw eggs to see if you need to add more poultry seasoning, salt, or pepper.
- Check your dressing about halfway through the cooking time. If it starts looking dry, sprinkle a few more tablespoons of chicken stock evenly over the top.
- If you have trouble peeling hard boiled eggs, check out my post, Perfect Easy to Peel Hard Boiled Eggs. Or, it’s perfectly fine to purchase your eggs already cooked and peeled.
More Thanksgiving side dish recipes:
Just as Thanksgiving and the holidays wouldn’t be the same without dressing, it also wouldn’t be the same without these delicious side dishes:
Here are a few more favorites: Southern Sweet Potato Casserole with Bourbon, Green Bean Pie with a Ritz Cracker Crust and Onion Ring Topping, Southern Sweet Onion Casserole, and Southern Candied Sweet Potato Casserole with Pecans.
If you need more menu inspiration, check out these Thanksgiving recipe collections:
And, if you are looking for a special dessert, check out my two Thanksgiving recipe collections: 40 Best Desserts for Thanksgiving and 40 Best Non-Traditional Thanksgiving Desserts.
★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thanks so much for visiting Grits and Pinecones! I hope you come back soon!
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Traditional Southern Cornbread Dressing
Ingredients
- 9 inches round of cornbread, purchased or homemade, about four cups
- 1 cup unsalted butter, melted
- 1 sweet onion, medium, chopped
- 1 green bell pepper, medium, seeded and chopped
- 3 stalks celery chopped
- 4 hard-boiled eggs, peeled and chopped
- 1 teaspoon poultry seasoning
- 3 cups chicken broth divided
- 2 raw eggs beaten
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 350 °F.
- Add butter to a large skillet over low heat. When it is melted, stir in onions, celery, and green bell pepper; saute vegetables for ten minutes or until softened.
- While the vegetables are cooking, crumble cornbread in a large bowl. Add hard-boiled eggs, two cups of chicken broth, and poultry seasoning.
- Add the cooked vegetables and butter, to the crumbled cornbread and gently combine the ingredients. You can use a spoon, but your hands work best. 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 or large baking dish.
- Bake uncovered for 45 to 50 minutes or until the dressing is set and golden brown on top.
Notes
- 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 of making your own. Just try to avoid cornbread with sugar added.
- My easy Traditional Southern-Style Cornbread recipe is the cornbread recipe I use when I make this dressing.
- To make this dressing gluten-free, use my gluten-free Old-Fashioned Southern Buttermilk Cornbread recipe. It doesn’t contain any flour and is made with just cornmeal.
- If making ahead, cover and refrigerate the unbaked cornbread dressing for up to three days or freeze for up to two months. Let it thaw overnight before baking.
- It’s best to make or purchase the cornbread two days or so before making the dressing to allow it to dry.
- Be sure to taste the dressing before adding the raw eggs to see if you need to add more poultry seasoning, salt, or pepper.
- Check your dressing about halfway through the cooking time. If it starts looking dry, sprinkle a few more tablespoons of chicken stock evenly over the top.
- If you have trouble peeling hard-boiled eggs, check out my post, Perfect Easy to Peel Hard Boiled Eggs. Or, it’s perfectly fine to purchase your eggs already cooked and peeled.
Nutrition
*This recipe was originally published on October 29, 2017.
Thomas Bullock
My mother always made this with chicken added. How much chicken should go into this recipe? 3 cups shredded? 4 cups shredded? Thanks for you help
Sharon Rigsby
Hi Thomas, I have never made it with chicken, so I can’t say for sure, but I would guess that 2 cups would be plenty. I hope you enjoy it!
Sharon
CB
Will the measurements for the ingredients be different if adding chicken to the dressing?
Sharon Rigsby
Yes, you should be fine. Let me know how it turns out.
All the best,
Sharon
Amanda
I originally came here to see if I’m able to make ahead, as I’ve always made my stuffing (although I don’t stuff it, it’s always been my terminology😆) the day of. But since I’m cooking EVERYTHING myself this year (😳 I’m tired lol) I needed to prep ahead.
This is exactly how I’ve always made my stuffing aside from bell pepper & raw egg. I’ll have to wait until Christmas dinner to add bell pepper to that stuffing, but I did add 1 raw egg just to test it out. This recipe is ALWAYS a hit. I’ve gotten compliments every year since my first time making it at 17 years old & it seems to get better w/ time. It was my Mama’s recipe 💕
Michael
I never received a reply from both emails I sent, I hope I didn’t make you mad, I was just asking about ways to dry cornbread and what you thought were the best.
I did find the answer on a different site that was more than happy to answer my question.
Have a Blessed day,
Michael
Sharon Rigsby
Hi Michael, I am so sorry to take so long to get back to you! I do not dry my cornbread for either of the dressing recipes on my site.
If you prefer to dry yours, I think either method you asked about would work. If you have time. Letting it sit out over night is probably the easiest.
I hope you have a happy Thanksgiving!
All the best, Sharon
Bailey
My family loves this recipe, we’ve made it the last 3-4 years now. We never dry out the corn bread and it usually takes more like 3hrs to bake instead of an hour. But totally worth it! Soo yum!!
Richard
Thank you for the quick response and fix Sharon! I’ll try this recipe again and I bet it is better. I love your buttermilk cornbread recipe and it’s the only one I use now.
Old country boy.
Sharon Rigsby
If you are an “old country boy,” I know you will love this dressing recipe!
All the best,
Sharon
Richard
What do you do with the butter?? No mention of butter in the instructions!
Sharon Rigsby
Hi Richard, I am sorry my instructions were not clear. You add the cooked vegetables and butter to the crumbled cornbread. I have corrected the instructions to show that. I hope you enjoy the dressing!
All the best,
Sharon
Ashley
This is absolutely delicious!! My grandmother used to make hen dressing and this reminds me a lot of it without the hen!! LOL!! Moist, melt in your mouth 🙂
Lanace Davis
Can this recipe be put together, refrigerated, then baked the next day?
Sharon Rigsby
Hello Lanace, yes, you can make it up to 24 hours ahead and then bake it, or you could even freeze it and bake it later after thawing. When I freeze it, I usually put it in a gallon-size freezer bag to save space in my freezer, then I’ll put it in the baking dish before baking.
I hope you enjoy it!
Sharon
Linger
Ahhhh!! Tis the season for “dressing.” Makes me all excited for the Holidays. Thanks so much for sharing this recipe. The ingredients look fabulous. I usually don’t make cornbread dressing, but you’ve made me a believer with this recipe.
MAbe
Your recipe looks yummy but I have not tried it. Can I skip the raw eggs? All the dressings that I have ever had with eggs as binders have not been my favourite. They have tasted eggy to me. My former mother in law (from Oklahoma) made a cornbread dressing with lots of butter, onions, sage and celery (those are the ingredients that I remember) but no eggs for sure. It was loose and a bit crunchy. It was my favourite.
Could your recipe work without the eggs?
Sharon Rigsby
Yes, you can make it without the eggs. But I think if you are looking for a crunchy dressing you would also want to cut back on the chicken stock. This recipe as is is very moist and while the topping is crispy, the rest of the dressing is not. I hope this helps!
Karen
I’ve made this dressing for both Thanksgiving and Christmas for the past 2 years. My three teenaged boys and husband like it so much they asked me to make it today -Easter Sunday!! They said it’s so good, it shouldn’t just be for the holidays. I don’t make my own cornbread, I use 2 boxes of Jiffy cornbread mix. One 9 inch round isn’t enough. Other than that, the recipe is perfect!
Sharon Rigsby
Hi Karen, thanks so much for letting me know your family likes this recipe. It’s one of our favorites too! I’ve never tried it with the Jiffy cornbread mix but will have to do that one of these days.
All my best,
Sharon
Mimi Margraves
Not too sweet???
J.A. Watson
Hands down my favorite dressing recipe. It wouldn’t be Thanksgiving without it!
Delilah
This is the way my family has made cornbread dressing. We used raw eggs and no bell pepper but other than that it is spot on. One little tip I learned from my aunt is to cook the onions and celery in the cornbread. Saves so much time but still use the butter you would have sautéed the veggies with. Salt for us varies as we use the juices the turkey put through a fat strainer. It just depends on how salty the juices are.
The Book of Food
I had leftover cornbread from yesterday so I tried your cornbread dressing recipe. I used veg bouillon and cajun seasoning, it was glorious. I’m highly into southern cuisine right now, thank you for your recipes ! 😀
Gritsandpinecones
So glad you enjoyed it! Thank you for letting me know too!
All my best,
Sharon
Mimi Margrav3
Has anyone tried baby yellow and white frozen corn nibblets folded into the cornbread dressing before baking? Sounds good to me! Going to try it!
drusilla Abbo
I Keep real chicken or turkey stock on hand because store bought broth does not have a lot of flavor.I have never had cornbread dressing with hard boiled eggs or bell peppers. My mother always added sage to her dressing and so did all of my southern relatives. I will not knock this recipe,because I have’nt tried it. but I cannot imagine cornbread dressing without the sage.
Nicole
How much salt and pepper do you usually use?
Gritsandpinecones
Hi Nicole,
The answer is it all depends. If you are using low or no-salt chicken stock and unsalted butter, I would use at least a teaspoon of salt and about 1/4 tsp of pepper. However, if your chicken stock has salt in it and you are using salted butter, then I would reduce the amount of salt probably by at least half. It’s always better to use less than you think you might need and then taste it. You can always add more, but once you add the salt you can’t take it away. Sorry to be so vague, but everyone’s taste for salt varies. I like more salt in my food than my husband does, and in my opinion, seasoning food with salt is important because it enhances the flavor of food. So, it’s back to it all depends. In general, I’d stick with the 1 tsp salt and 1/4 tsp pepper…
Hopefully, this helps!
Happy Thanksgiving and I hope you enjoy the dressing!
Sharon
Karly
Just when I thought I couldn’t love stuffing any more… this looks INCREDIBLE! Would be an amazing addition to the Thanksgiving spread- might even steal the show!
Loralea Seale
It looks steal the show!! I looked all over for a recipe for basic cornbread dressing recipe like my Mamaw makes it…no weird stuff that doesn’t need belong in there. I had trouble finding one that called for the right amount of butter. I remembered that it was two full sticks. Well, this isn’t it, and it’s phenomenal!
Sandra McCoy
How does she make it?
Susan Jeffcoat
None of this is the way my mother made her dressing !! no bell peppers, celery, yes raw egg, onion, and sage and that’s the WAY she made hers the SOUTH CAROLINA WAY and that’s the way I have always made mine except for the celery!! I always picked it out anyway. things like butter and milk and Kosher salt she would have never used in hers!! plus my dad would have died if he knew all that was in there!!