Rich Cornbread Dressing
Updated Sept. 11, 2025
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 6½ounces butter (13 tablespoons)
- 6cups crumbled cornbread
- 6cups torn crusty white bread, such as a baguette
- 2cups chopped onion
- 2cups chopped celery
- ½ to 1teaspoon dried sage (optional)
- 2teaspoons salt
- Black pepper
- 6eggs, beaten
- 1½cups heavy cream
- 2cups turkey or chicken broth
- 2dozen shucked small oysters, with their liquid (optional)
Nutritional analysis per serving (12 servings)
640 calories; 35 grams fat; 17 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 62 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 21 grams protein; 934 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1½ cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.
- Step 2
Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.
Private Notes
Comments
Can you make this ahead of time and re-heat on thanksgiving? or is it best to do it the day of?
Can I make this the night before Thanksgiving, cover with foil, then stick in the oven Thanksgiving evening? The direction that the mixture should be "very moist" makes me worried that it will be a soggy mess if it's refrigerated for a day. Experiences, anyone?
SO..... i halved the recipe but forgot to halve the butter... then instead of the oysters i added 1/2 lb of hot italian sausage and 1/2 pound of mild italian sausage... let me tell you it was brilliant. Some of the best stuffing i have ever made. OH! and i sautéed the onions and celery in the butter before adding it to the bread... seriously it was delicious. I am more excited about this stuffing then literally anything else that i am preparing for thanksgiving today!
I made a half batch and was still stunned by the amount of butter I had to use (wowza!). It's exactly what it says it is - RICH! Sage is not optional. I baked the NYT cornbread recipe and used gluten free flour and then used gluten free baguettes for the white crusty bread. I made it a day ahead and then reheated it before dinner. It was one of the best dressings/stuffings I've eaten. The only drawback is how very dense it is in the midst of an already overloaded plate.
This is the only dressing I have ever liked, and it was a huge hit with the dressing lovers too. Sauteed a small container of sliced white mushrooms along with the other vegetables (as many have mentioned) just because I had them on hand. Made and cooked it the day before, took it out of the fridge about 30 minutes beforehand and reheated, uncovered, in preheated 325 oven for about 45 minutes. Top was slightly crisp but inside was moist. Did not add any broth when reheating.
Dads southern recipe. Always sauté the onions and celery ahead. The BEST