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Corn Bread Dressing Recipes

Category Side Dishes
Corn bread stuffing is a traditional part of a holiday meal, particularly in the American South. This page contains corn bread dressing recipes.


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By 1 found this helpful
November 19, 2007

Cornbread Dressing I


  • 4 Tbsp. butter
  • 2 large onions, chopped
  • 1 stalk celery, chopped for 1/2 cup
  • 1/2 tsp. thyme
  • 3 cups cornbread crumbs
  • 4 eggs, beaten
  • 2 1/2-3 cup fresh chicken broth
  • 1 Tbsp. chopped fresh sage
  • salt pepper
  • 2 tsp. poultry seasoning


Preheat oven to 350 degrees F. Melt 2 Tbsp. butter in heavy saucepan. Add onions and celery and cook until tender. Melt 2 Tbsp. of butter in oven in a 9x13 inch oven-proof baking dish. Remove onions and celery to a large bowl and mix in all remaining ingredients. Pour into buttered baking dish. Bake until browned, 30 minutes. This is a very moist dressing. Note: Double if serving a large turkey.

By Robin from Washington, IA

Cornbread Dressing II


  • 2 1/2 cups cornbread
  • 7 slices white bread, toasted
  • chicken or turkey stock
  • 1 large onion, chopped
  • 4 Tbsp. margarine
  • 1/2 cup chopped celery
  • 3 eggs, beaten
  • 3/4 cup buttermilk
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • poultry seasoning


Break breads into small pieces. Add stock until breads are well moistened. Cook onion in margarine until tender. Combine bread mixture, onion and remaining ingredients and mix well. Warm in saucepan until heated through. Add more stock if dressing appears dry. Stuff turkey with dressing or bake in 2 qt. casserole at 350 degrees F for 1 hour.

By Robin from Washington, IA

Comment Was this helpful? 1

By 0 found this helpful
December 12, 2007


  • corn bread
  • 2 cup cooked rice
  • 1 Tbsp. chili powder
  • salt, to taste
  • 2 bunches green onions, chopped
  • 4 ribs celery, chopped
  • 1 bunch parsley, chopped
  • 3 sticks butter or margarine


Crumble cornbread fine and combine with rice. Add chili powder and salt to taste. Saute' onions and celery in a stick of butter or margarine, adding parsley as it cooks a little.

Mix all the ingredients together, then return to the skillet and brown slightly in the remaining butter or margarine, stirring dressing as it cooks. If the dressing becomes too dry as it browns, add a small amount of water. This dressing can be used separately or used as a stuffing for turkey or other fowl.

By Robin from Washington, IA

Comment Was this helpful? Yes
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