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Cornbread Dressing

Cornbread Dressing - If It Starts With Cornbread - It Has To Be Good

Finished Cornbread Dressingcornbread dressing

Here is a cornbread dressing recipe that is perfect as an accompaniment to turkey. You can start with your homemade cornbread made from scratch (we have a recipe below) or from a package or from any good store bought cornbread.

If you haven't read our thoughts on stuffing a turkey please look here.

Cornbread Dressing for Turkey

  • ¼ lb. butter
    3 medium onions, diced
    1 ½ cups diced celery
    2 lbs. of dried cornbread crumbs  (about 12 cups)
    2 teaspoons kosher salt
    ½ teaspoon freshly-ground black pepper
    2 tablespoons minced fresh thyme leaves
    2 tablespoons minced fresh sage leaves
    ½ cup parsley
    2 ½ cups turkey stock, chicken stock, or water
    2 fresh eggs

Melt the butter in a large skillet and add the onions, celery, salt and pepper. Cook over medium heat until tender 7 to 8 minutes. Add thyme, sage, and parsley. Whisk eggs with stock.

Mix these cooked vegetables into the bread crumbs. Add the stock and egg mixture.  Mix well and spoon into a greased casserole dish. Bake for 30 minutes at 350 degrees F. (177 degrees celsius).

Bake it covered for more moist stuffing, uncovered for a more crispy stuffing.


Finised Cornbread


Home Made Cornbread (makes about 2 lbs. - enough for dressing recipe above)

Sure - you can easily make your cornbread from a mix or even buy pre-made cornbread. And before a busy holiday meal no one would blame you for it. But if you have a little time it is easy to make from scratch. Here is our recipe:

Preheat oven to 400 F. (205 C.)

1 1/2 cups All Purpose Flour (9 oz. by weight)
1 cup Corn Meal (6 oz. by weight)
1/4 cup sugar (white, brown, or mixed)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk ( whole, skim, or buttermilk)
1/4 cup vegetable oil
2 eggs

This is an easy recipe to change to fit your taste.
Consider these optional additions:
corn kernels up to 1 cup, these always go well in cornbread
nuts, especially walnuts up to 1/4 cup
and, if you and your guests can handle the heat diced green chilies up to 1/4 cup.

Combine all of the non optional dry ingredients in a large bowl. Whisk the eggs in a separate bowl with the milk and oil.

Add the wet ingredients to the dry and stir just until the dry ingredients are moist. Fold in any optional ingredients.

Pour batter into a greased 8 to 10 inch pan or cast iron skillet.

Bake for 30 minutes or until top is light golden brown and toothpick inserted into the center comes out clean. Internal temperature should be at least 185 F. (85 C.)

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