Home-Style Cornbread Dressing

This delicious dressing is an essential holiday side dish. Use homemade cornbread and homemade chicken broth with chunks of chicken for the tastiest dressing.

Serves: 8Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium

Serves: 8


  • 6 cups crumbled cornbread
  • 3 cups fresh white bread crumbs
  • 2 cups chopped yellow onion
  • 2 1⁄2 cups chopped celery
  • 1⁄2 cup unsalted butter
  • 3 cups chicken broth
  • 2 cups diced cooked chicken
  • 1 Tbsp. dried sage, crumbled
  • 1 1⁄2 tsp. dried thyme, crumbled
  • 1 tsp. dried marjoram, crumbled
  • 1⁄2 tsp. dried rosemary, crumbled
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 2 large eggs, beaten


  • Preheat oven to 400°F. Grease a large, shallow baking or roasting pan measuring about 10 by 15 inches.
  • In a large mixing bowl, combine cornbread and white bread crumbs.
  • In a medium saucepan over medium heat, sauté onion and celery in butter until tender, about 5 minutes. Do not brown.
  • Add sautéed vegetables to bread mixture. Stir in chicken broth until well moistened and then add chicken. Stir in sage, thyme, marjoram, rosemary, salt, pepper, and beaten egg, blending well.
  • Spread mixture in the prepared baking pan.
  • Bake for 20 to 30 minutes until heated through.