If you’ve ever wondered how to make a flavorful, homemade Southern Cornbread dressing, then let me share with you my grandmother’s recipe. This dressing is usually the ONLY dressing I will eat. It is moist, full of that soul food flavor and as southern as it gets! I’m talking Elberton, Georgia southern!! (lol sorry fam I just had to put that in there)
My grandmother has been making this dressing for EVERYBODY’S Thanksgiving since I was a baby. People put in their requests for her to make them a pan for their Thanksgiving dinner months ahead of time.
My Grandma’s Homemade Cornbread Dressing Before It Get’s Devoured On Thanksgiving!
When she gave me this recipe I was surprised to discover how easy it was. All this time I thought it was some complicated process. Now if you want this dressing to be darker then you can put in more seasonings. My grandmother puts in a crapload, but I find it tastes delish with just a teaspoon of each, especially if I’m going to be serving it with some flavorful gravy.
If you have a favorite southern cornbread recipe (not the sweet kind) then use that. If not I’ve listed a basic, easy one below.
Get the Recipe:Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~
Cornbread, 9x9 inch pan (my grandmother always uses day old cornbread)
3piecesof toast, crumbled (or stale bread)
1cuponions, diced (about half of a large onion)
1cupof celery, diced (about 3 stalks)
1cupof green bell peppers diced, about 1 medium green bell pepper. You could also add in some red bell pepper as well if you'd like
1cooked chicken breast or cooked chicken thighs, shredded
2eggs
3-4cupsof chicken or turkey broth
1teaspoonpoultry seasoning
1teaspoonsage
1teaspoonblack pepper
Instructions
Preheat the oven to 350 F.
To make the cornbread, in a bowl,whisk together the cornmeal & flour.
Add in the buttermilk, eggs & oil.
Stir just until combined. Do not over work the batter.
Pour into a greased, 9 x9 baking dish.
Bake for about 20-25 minutes or until done.
Let cool.
Once cooled break up the cornbread and toast it in the oven to dry it out. *See note*
Set aside.
To make the dressing, add the dried cornbread and crumbled toast into a large bowl. Set aside.
In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter or olive oil until tender.
Add the sautéed veggies into the cornbread mixture.
Add shredded chicken into the cornbread mixture.
Stir together to combine.
Add in the broth a little at a time. (Add in just enough to make everything thick & a little soupy.)
Stir in poultry seasoning, sage, and black pepper.
Give it a taste and add more seasonings if desired.. It should taste exactly the way you want your dressing to taste like.
When you are content with the taste, go ahead and stir in the eggs.
Pour into a buttered 9 X 13 casserole pan.
Bake for 45 minutes or until set.
Video
Notes
Use day-old corn bread for best result or toast the cornbread to dry it out. Be sure to taste it before adding the eggs and adjust the seasonings to your liking. You can also use chicken thighs for more flavor. My grandmother uses red bell pepper as well sometimes.
Christmas dinner -Thank you!!! I am not a good cook at all this recipe was easy to follow. The end result was delicious only change I made was adding two boiled eggs. My sons grandmother makes her dish with boiled eggs. There hasn’t been a recipe of yours that hasn’t worked for this non-cook! You are truly the best!!!
I discovered your dressing recipe in 2017 and I am so glad that I did !!!! My wife and kids LOVE IT !!!! I have even made it a couple times throughout the year but this is definitely my one and only dressing recipe for Thanksgiving and Christmas.
I have used this recipe for 2 years and I’m using today and it has turned out soo good. My family loves this recipe♡♡♡♡♡Thank you Divas so much for sharing this recipe!
I love this recipe. I have made it each Thanksgiving since 2015. I have never stuffed my turkey with it but my husband is asking me to do so this year. Is there anything different I need to do to the recipe in order to stuff the bird?
I made this for my boyfriend a few years ago and he said it was the best dressing he’d ever had. We are now married and I have to make it every year. Thanks for sharing!
This is basically the same recipe I’ve used for years. I add a can of cream of mushroom or chicken and a couple of buttermilk biscuits instead of plain bread. It’s a southern thing – Born and raised in Georgia!
I had to try this recipe since I am from Elberton Georgia! Best dressing ever! I have never made dressing before , this was so easy and yummy. My family will be shocked when I serve it on Thanksgiving (which is my Birthday). Thank you so much from one Georgia girl to another.
Hands down the BEST dressing recipe out there!!! This will be my third year making this recipe for Thanksgiving and this year my Mom text and asked if would be bringing my homemade dressing?!?!?! Thanks so much for not only this recipe but for others I have found on your site!!
Best dressing I’ve ever had! Could not stop eating it! I did not cover mine in the oven and it did not dry out but I may have used a little more broth to begin with. Thank you for finally providing me the dressing recipe I have been looking for so long!
So, I see that you eased in some chicken paste & mentioned something about it along with water. Is it optional, because it wasn’t listed with the ingredients?? If it’s a must, how much do I use?
My family recipe is the same except we add boiled and chopped eggs to it. It has always been done this way and I really don’t know why and I don’t really see what this adds but I’m not changing it! LOL Love it thought 🙂
Had to look twice as I was reading description. I’m from Elberton so I know exactly how southern this recipe is! Just happened upon and and going to try it tonight!
Great dressing recipe! I’ve used it as a guide for my gluten free dressing for my gf Thankgiving at least 3 years in a row. It reminds me of my Mississippi grandma! Thank you!
My father owned SPEEDY,S GRILL FOR 48 YEARS In NASHVILLE Tn,his dressing was so good people DROVE from Franklin Th. For lunch 37 miles away on Thursdays for 47 yrs.
I used this recipe one year ago for Thanksgiving dinner. My family loved it. I’m back again this time printing to add to my recipe box. Thanks Monique ?
I use almost the same recipe, but I add a can of cream of celery or cream of chicken. I also omit the sage. I am just not of fan of sage, it gives me heartburn.
Thank you for this amazing recipe! I have made this more times than I can count & my hubby loves it. I do have to leave out the sage but it still is yummy-rubbing good?
This is a great recipe and everybody who tries it loves it. I like it because this is very similar to my moms recipe and she got it from her mom. I guess great minds think alike. I remember when I was young my job was to help chop all the vegetables by hand. It was fun because I got to be in the kitchen with all the women and listen to their conversations. I’m really glad you posted this because up until now my dressing was always a hit and a miss because I never measured things out. I was so sure I remembered everything. Now it is a hit every time because of you. Thanks a million.
THIS recipe is amazing! I am a beginner cook and I got it right on the first try! I can’t stop making it I didn’t know dressing was so easy! Thank you so much for this recipe it’s amazing!
I make this dressing for every occasion and everyone love it !!! Hint I’m only 24 and everyone says it taste like a grandma homemade Dressing !! Thank you cause i always thought dressing was hard to make
GM all. First I want to say I used to say God forbid my mom should pass away and I don’t know how to make dressing. I know, sad but true. So, instead she has decided to relocate! Yes! relocate back to her home state after 50+…I don’t want to talk about that right now. Either way I googled afro American dressing and some how came up w/ this website. I reviewed the ingredients and thought give or take it looks like mom’s dressing…. So, a few weeks approx. 2 I decided to make this. I was nervous, but I took to the recipe, prior to making it I did talk w / my mom & sister on how they made their dressing…either way….sidebar: as I was preparing it I kept smelling it: I promise U because that let me know if I was getting close to my mom’s bottomline: I made it! When I took it out the oven, yes I smelled it! i was thinking/feeling this is how my mom do it give or take…it was smelling like hers… I was excited. After it cooled I sampled it! I looked right. I looked left and started DANCING…TWIRLING IN THE KITCHEN! aka No one was home, but me! I called everyone mom, sister like I DID IT! OMG!!! I GOT IT….!
So, THANK U…THANK U…AND THANK U….50 YEARS LATER AND I GOT IT…..WOW! SINCERELY, ALL THE WAY FROM MICHIGAN:)
Question: I’m using leftover cornbread from another dish instead of making it with the recipe provided here. About how many cups of crumbled cornbread should I be using to make this dressing?
I’m no cook but I wanted to get some brownie points with my wife. I took on making the entire Christmas dinner…by myself. I’m so glad that I know how to Google!! I found this recipe and oh my goodness…everybody loves it!!! Of course I had to put my own twist on it…sort of. I used smoked chicken breast and I omitted the toast. I think I might have become the go to guy for making dressing during the holidays.
This recipe was a hit in my house on today. I used chicken thighs and chicken stock instead of broth. It was sooo flavorful and good. i was proud of myself.
I do not put bell peppers, but I do crumble a pound of sage flavored sausage and brown it in a skillet. At the end of cooking I add my diced carrots and celery to sweat them a little bit before putting in the dressing. Instead of adding eggs, I put in two cans of cream of celery soup. Every year people request that I bring the dressing. I also put mine in a deep CorningWare casserole dish and it stays very moist after it’s baked.
Can this be prepped the day before & cooked on actual serving day? Wondering if it will dry out too much by not cooking immediately after prepping? Advice?
I really want to make your and your Mother’s dreesing for Christmas, but i didnt see how much of the seasoning to add.. i also wached the vedio, but you didnt mention how much. Would you PLEASE let me kn, how much seasoning?? Thank you, Merry Christmas. I will let you know, how it turns out.
MY MOTHER USED TO MAKE THIS FOR THANKSGIVING AND CHRISTMAS, USING LARGE COOKED TURKEY. DEBONED AND THEN DRESSING WAS MADE. TURKEY AND DRESSING WERE PUT TOGETHER IN ONE PAN AND COOKED. IF ANYBODY HAS RECIPE FOR THIS, PLEASE EMAIL IT TO ME AT ([email protected]). IT FED 15-20 PEOPLE. WAS DELICIOUS.
My grandmother’s recipe is similar to yours, except my grandmother did not use bell peppers. My grandmother’s method was slightly different. She simmered the broth, butter, and vegetables in a pot on the stovetop until the vegetables were cooked, then poured it over the cornbread mixture. She stirred very lightly (Stirring too much makes the dressing gummy.), then poked holes in it and inserted chicken pieces into the holes—that way none of the chicken would end up on top or against the pan’s edges and get burnt.
My grandmother also made giblet gravy that was yellow and contained the turkey giblets, chopped, and hard-boiled eggs, also chopped. Some people spooned that over their dressing and turkey, but I never did.
Ladies I’ve been looking for cornbread gravy to see how others make it. My folks always added cornbread to it as well as giblets. To be accurate after we make dressing with additions that we like, we put some dressing 1 cup or the amount we need into a sauce pan add chicken or turkey stock, extra eggs, giblets. It’s really the best. I think we stick with what we were raised on. Anyone know of the recipes (similar) let me know. Thanks and Merry Christmas to you all!
I was taught to make it the same by my mother and her ex father in law (my popo). I’ve learned to cut a few corners with it thought… like using cornbread mix and then using Pepperidge farms cornbread stuffing/dressing mix that has all the herbs already. Everything else is still the same, bell pepper, green onion and celery, but I use half chicken broth and half turkey stock from the giblets, neck and such. I use a cup or 2 sticks of butter to sautee the veggies in and then add it to the cornbread. My family loves it!
I hv never before but this year I had to work for Thanksgiving and I couldn’t let my husband go without having a Thanksgiving dinner so I decided to cook Thanksgiving all by myself found a recipe online and this is my first pan of cornbread dressing ever and I think it’s gonna be great!!
Thank you for posting this. It is very similar to my mom’s recipe who of course never actually wrote down a recipe. 🙂 This gave me something to refer to as I cooked which is best for me when I’m unfamiliar with a dish. Keep up the great work!
P.S. The wods as I am typing the comment are REALLY light gray and small. This is very hard to read as I type. Perhaps your web people can do something about this? I have pretty good eyes for 40. I can only imagine how it must be for someone with older eyes than me.
Very good recipe. I used 3 boxes of jiffy mix Corn bread instead of home made corn bread. So i had to add a little more poultry seasoning and sage. I also used 5 cups of broth instead of 3-4 like the recipe. Other than that my Dressing was great!
Nice!!…I’m a bit of a perfectionist so i check out recipes before i cook what i cook every dang on year…im a weirdo…lol….but the recipe is on point and delicious i just cook the seasonings into the cornbread then add more if needed…i tend not to measure much and so far so good. Thanks for sharing. I look forward to future recipes????
Thank you for this recipe it’s been many years since I had good dressing like this it is true to the southern ways my grandmother also added boiled egg chopped up but it seems with this recipe you can play with it and add what you like Happy Thankful 2017 thank you again very helpful
I’m a 60 year old man (PAPA) fondly remembering and trying to recreate Nanny’s chicken dressing. Maybe it is the years that have passed but my memory is hers was always a very white color. No matter what I do mine is yellow (and delicious I might add) Any ideas of how to get that white dressing or is it my progressive passing of time that is skewing that memory? Oh, my god, and what I would not give for another pot of her Snow White thick chicken and dumplings simmering on the stove beside a big pot of peeled small potatoes in white “thickening”. Nanny, please come back to me in a dream and teach me these… oh how I wish I had hung more in the kitchen with you. And what I would not give to make one of those buttermilk lard biscuits with the finger impressions on the top. And surely, I can’t stop this recollection without mentioning that chocolate pudding with merengue over a pie shell.. I could just go on to kitchen heaven if I had the ability to recreate these wonderful dishes from childhood.. Nannyyyyyyyyyyyyyy
My grandmother and mother taught me to make cornbread dressing using the same ingredients as your recipe provided. They also taught me to cook from your heart. Cooking with love will produced the most awesome meals for family and friends. Don’t forget to taste!# to bring out all those wonderful flavors.
Can i make everything a day in advance, mix it all together and just not add egg. Put it in the fridge and then on turkey day add the egg and bake it foe the 45 mins?
I add cream of chicken soup. Also, if you can’t use day old cornbread, you can make your cornbread and not let it get completely done. Leaving it a bit undone allows for the vegetables to be added and mixed tiger easier.
Thank You, Ive used your recipe for the last 3 years except modified it and use beef, italian sausage, and a bit of ground walnuts .. everyone asks me to make it every year now ????
My grandmother recipe is almost the same the only difference is she boil her celery,onions,and bell peppers with the chicken and gizzards to make the broth
My recipe is so much like the above mentioned, except I add some mild pork sausage into the mix before I put into the over to bake. Boy you talking about a flavor to live for….. Nothing like some good ole home dressing during the holidays feast!
My recipe is so much similR to the above mention The different that I do I add some mild pork sausage into my mix before I bake and boy you talking about a flavor that is to lie for.
I, like many daughters, would be the “prep cook” or “sous chef” in the kitchen with Mom. I remember one year as a young teen watching her prepare to make the cornbread for the dressing. I got a flashback of her trying to season the dressing from previous years and revelation that she put all of her seasonings in the cornbread. She said that it was a good idea that she had never thought about. I felt on top of the world that I actually taught my mother something about cooking! Each year after that she used that cornbread tip and had less seasoning to do once she mixed the dressing… By the way, now when I make the cornbread for the dressing, I use fresh herbs along with poultry and other seasonings. My mother is no longer with us but now my dad says that my dressing is better than Moms! How about that! That’s the highest cooking compliment I could ever receive!
Unfortunately my Grandmother is no longer hear but this dressings sounds like it came from home …. Moultrie Ga, making it for friends and family for tomorrow
If your from the south, and you grandparents are from ala,nc,sc,ga,tenn,and fla, and miss. Pertty much all our dressing are basically the same but each state and individual adds there own lil secret to add that extra flavor, or kick. Me my self in stead of the cooked chicken, I add the Turkey meat from the breast, I’m a man that love himself some dressing.
My grandmothers recipe is similar but she always added some chopped up boiled eggs. and cooked diced mushrooms with the other veggies. YUMMY. I still make it like she did and it’s everyones favorite
Oh my boiled eggs!!! That reminds me of my aunt Lena from Mississippi; she made the best cornbread dressing around. She would call her dressing ‘ country dressing’ whenever she added boiled eggs!!!!
My mother always added a spoonful of baking powder. Her dressing was light and smooth, not heavy like wet bread. She used leftover biscuits rather than toast. Otherwise except for bell peppers, your recipe is pretty much ours.
I am cooking dressing this weekend for my family so I decided to check out some recipes online to see how different they were from mine that my mom pass on to me. Lo, and behold! Your grandmother must have known my mother, because the recipe are almost identical! Every year I get ask,”are you making dressing this year. They say it’s the best!
I’ve been making this recipe for the last 3 years. It’s delish I use jiffy instead as my family and I like it better and I chop 7-8 boiled eggs in mine as well. I use chicken gizzards and hearts in my dressing haven’t tried the chicken. Thanks for sharing this recipe!
♡ Thanks for sharing Divas Can Cook! I’m always interested in various ways of preparing recipes. I’m a BIG dressing fan! I also love my dressing mixed well with chicken or turkey.. Being from Louisiana (yes another southern girl) I’ve seen dressing prepared some tasty interesting ways. Now a resident of GA., I’ve had a few delicious dressing dish and only one lacked my taste due to no sage..But hey you’re right add the seasonings that our taste buds and love one’s prefer.. Everybody’s taste I acquires differently.
I’m only 22 years old and have became thendressing Queen of my family! Everyone asks me where I got my recipe Fromm and I tell them DIVAS CAN COOK! wonderful recipe! I don’t need change a thing!
Had the taste for thanksgiving dressing in the middle of the summer and didn’t want to wait. I’ve made this recipe twice now and my wife and I both loved it, we ate dressing all week. I initially used low sodium chicken broth and had to add some salt but it was great and I’m trying to eat with less salt anyway.
I tried the recipe, I love sage so I will add more this time. My daughter cooks some of the best dressing ever she adds lots of sage and chicken gizzards and livers. I could eat all of it. No the pan is so big.
This recipe is amazing! All of a sudden I became the matriarch with no dressing skills. I checked out my grandmother’s recipe and it was just to much for me. This recipe is so doable and so delicious….we didn’t need gravy either. It was such a lucky choice off of the internet…..and I am true southerner from Natchez, MS!
I’m not even from the south but I had a great grandmother that can throw down lord bless her soul but I love your website and recipes they are really helpful and they helpled me make some delicious meals you gives non cookers hope girl!
Thanks. This sound like all the ingredients my grandmother used to make her dressing. I’m from GA also but I reside in VA, no one knows what I’m talking about when I say I I’m craving some good ol’ cornbread dressing. I will be attempting to make this soon. I wish I would have spent more time in the kitchen with my grandmother and learned all her famous recipes before she passed. But I’m glad I found your website. I will be cooking up some great dishes for my boys.
I have been trying to win for a long time but it not happen so I am going to give up on trying because it is getting me happy if I win but I know that will happen so now I will stop looking at my out look because that is not going to happen no time soon .but that you. any way.
This is so delicious! I wasn’t about to make myself wait for a holiday so this was Sunday dinner. I swapped the chicken meat for Jimmy Dean since I was roasting a chicken and I have to have some sausage in my dressing. Loved the veggies in it and the seasoning was perfect. I served this with the roast chicken, some candied yams & green beans. Fantastic! Since it wasn’t a holiday dinner, we kept all the leftovers!
Amazing! Elberton, Georgia is my home town too! Your grandmom’s dressing recipe is so similar to my mom’s’ dressing. And yes, these are the exact steps we follow!!!!! Thank you!
I love this recipe I have made it my family recipe,from now on…my grandmother passed away and forgot to give me her recipe and this recipe was exactly like hers…we all loved it
I know this is going to be some bomb a%$ dressing, i can’t wait cook this in my new apartment along with your Cornish hen and collard greens recipe. I have to break this new kitchen in for the hubby and baby girl !! Wish me well !
I just used this recipe for our Christmas dinner and it was a hit!!!! My husband is very hard to please and he loved it. Thanks for sharing your recipes.
I made this dressing for my Christmas dinner… It was a HUGE hit, especially with my son and his wife! They had a container full when they left… And I had to ask my hubby was there ANY left for me? I did tweak it just a little, using sage sausage instead of the chicken (my momma made her dressing with sausage)… Very tasty!
I made this dressing for Christmas dinner and it was a hit. I doubled the recipe, added the red bell pepper, and upped the seasonings. Deelicious, my sister couldn’t stop going back for more and the whole table kept complementing the dish. My father ( from TN) did all the regular cooking and holiday cooking my whole life. Now that he is in his mid 70’s it is too much to prepare these huge holiday meals. His meals where also so good everyone had to come by to have his dressing. I really wanted to be different , but be able to impress him too 😀 thank you for that. Thank you for sharing grandmas recipes.
This a very tasty treat. I brine a hen overnight plus cook the cornbread the day before. The brined hen is for my chicken broth. I shred the dark meat, combine with the dressing mix and cook. I then slice the chicken breast and center on top of the dressing for presentation.
I promise, each time I make this it just taste better and better. Sometimes I add in my own fixins and hunny let me tell you *waves hand* it is deeeelicious!
This is a great tasting recipe; it’s very close to many other grandmothers’ recipe for sure! Very OLD school southern dressing. I left out the bell peppers and chicken though…and only used 1 piece of toast! The key is the adding the poultry seasoning, sage, and black pepper…that’s why you need to taste it after you add the first teaspoons…then go from there….you’ll have the best southern dressing around! It will be gone fast!
Now this is that down home, southern & traditional recipe I was looking for. Just like how my grandmother makes her cornbread “dressin” and it is the best!!
I made this dressing for Thanksgiving and watched the video like a hawk. Perfect! I used turkey instead of chicken and it was great! My fiance finished it off within two days. I may have gotten a plate of leftovers! Also, I made the macaroni on this blog too! Just great girl!
Thank You!!! This recipe was AWESOME!!! I made a pan for Thanksgiving and not a crumb was left lol I was told that it tasted just like my grandmother’s and she was from the south as well. Thank you, Thank you, Thank you!!!! It was SOOOOOOO Goooooood ????
This was my first time making dressing so I followed the recipe exactly. It was great. For the cornbread I made it following the instructions here and also made it according to recipe on the cornmeal. The cornbread here came out thin so I used the other recipe for the cornbread and then followed the dressing recipe. Really good
Ladies….This is it! I’ve been married for 10 years and have tried every year to make the perfect dressing. And I have finally done that using this recipe. My search is over! I made NO changes and it turned out PERFECT!!! Sooo moist and flavourful. I’m so tickled right now!!!
This is exactly what I was looking for! Just took mine out of the oven and it’s wonderful!!! Just like my mom always makes. My husband is very impressed and so am I. Thanks so much!!!
Thank you thank you thank you!!! Just took my dressing out a little bit ago for our later Thanksgiving dinner. Substituted ham for chicken for experimentation’s sake…it was slamming! Give your grandmother our regards on this blessed Thanksgiving Day!
This is the same as the one I bake except for poultry seasoning and sage. I use a cup of Herb Seasoned by pepperidge farm and turkey as my meat. Can I say delicious!
My family is from Elberton, Ga! This is pretty much my Mamaw Boswell recipe as well. I just couldn’t remember if there were eggs in it. Thank you! Happy Thanksgiving!!!
I have made this recipe the past 4 years and it is always delicious. Thought it was time I let you know. I’m a transplanted northerner living in the deep south and I knew I wouldn’t be a real southerner until I had a dressing recipe I could brag about. I went through so many recipes until I found yours. It is basic and delicious and you did a great job of sharing the recipe and teaching me how to make it. Thank you!!!!!!
Tried this for the first time last year but I doubled the recipe, using ALL of the options in the notes. It turned out amazing!! Needless to say, everyone wants me to make it again, so I am! 🙂
I would like to make this recipe without the chicken. Is there something I need to add in it’s place or should I just proceed but omit the chicken? Thank you!!!
Can I stuff the turkey with this as well? Its my first thanksgiving dinner. and If i can Do i put it in the turkey while the turkey is cooking or just about done? or finished? … Please help so nervous. lol
Yes, but I would suggest fully cooking turkey and dressing separately then stuff turkey. If you stuff half done turkey with uncooked dressing you will need to make sure both reach the correct temperature to avoid people getting sick.
I would not advise this since the dressing should be rather loose before cooking. Dressing is usually made in a separate baking dish. We always fry our turkey and this is basically the same recipe I have used for 30 years. It is better to me to mix up the night before and refrigerate then bake the next day.
You want to be careful cooking the turkey with the stuffing inside because it lends to more opportunity for viruses and bacteria, so you have to cook the turkey longer.
I would wait until it is done. I usually leave a pan of dressing outside of the turkey as well.
You said see #8 for the spices/seasonings and amounts? What #8 and where? I truly want this recipe!!! I’ve sent Monique an e-mail and a note but I’m sure she’s too busy to respond to me. So, I checked back here to see if she had updated the dressing recipe or someone else knew and shared it. Please let me know soon. Send it to [email protected]. Thank you soooo very much!!!
Seasonings (poultry seasonings, sage, black pepper, Add in some spices. I usually start with a teaspoon of each and then add more after I put the broth in if it needs it. Mix it up well.
Ok I’ve updated the directions to make them a bit easier to understand. My apologies! For the seasonings I started with a teaspoon of each and then just add more to suite my taste buds. I never measure them out really.
I have used this recipe for the last 3 years and it has been a hit every time. I do however substitute seasoned herb stuffing bread cubes in place of the toast. Thanks
I made this dressing for the first time on Thanksgiving while my MIL made her famous stuffing. You will not believe they cleaned my dressing out and left the whole pan of stuffing sitting there. I almost felt bad, but I was secretly very proud. This even blows my mothers dressing away!
This is almost exactly how my mother made her dressing. She had no recipe, and I have never been able to duplicate the dressing. A friend of mine (from Ft Valley, GA) made your recipe for an office party. She directed me to your web site. While I was eating her dressing I was able feel my mother’s presence right there with me. Thank you so much!
OMG! I’m from Los Angeles dating a Southerner (GA) I failed to make dressing and instead made “stuffing”, I seriously thought it was the same thing just different names, SO WRONG! I didn’t understand why he kept asking: Where’s the dressing”?? for our first Thanksgiving…I blew it big time! I have promised dressing for Christmans LOL, pray for me!
Thanks so much for the recipe. I used to watch my grandma make dressing since I was a kid and could never muster up the courage to make it myself. your recipe was spot on and my mom said that it was delicious! That says alot because she is very picky, LOL!. I made the cornbread 3 days ahead of Thanksgiving and put the mix together (without the eggs) 2 days ahead to make sure that all of the flavors had a chance to blend. I added in the eggs on Thanksgiving day. I will keep this recipe in my archives. very simple to make and tasty too!
Just wanted to say thanks for the wonderful recipe! This is my third time making this dressing and it’s delicious. It has become a staple in my home on the holidays and my husband likes it also. I’m a newlywed and I appreciate all the help I can get in pleasing my husband’s belly.
Great recipe. My husband loved the dressing & said it reminded him of his mom’s! I’d never been fond of cornbread dressing until I found your recipe. My family & I thank you!!!
Grandmother’s sure knew how to make the cornbread dressing…my grandmother gave me similar recipe minus the bell peppers & celery. She always said make sure you add about 6 eggs for each pan, use 1 stick of real butter per pan & 1 can of evaporated milk in the actual dressing mix..she always laid the chicken legs or thighs in the skillet & poured dressing mix over it…I do not add the meat in my dressing at all as I am afraid if it sits out it might cause food poisoning 🙁 ….She also told me the key to a GREAT dressing was make it ”sloppy but not runny” & don’t over cook it. I have used the recipe for years & have many in my family who will eat it cold from fridge the next day 🙂
Good morning, I would love to use your recipe this Thanksgiving, but was wondering if you use two eggs or the 6 you spoke of in your grandmother’s recipe
I love this recipe and so does my family! The macaroni & cheese and turkey are also on the menu for Turkey Day. I have mastered these recipes from your site. The caramel apple crisp is too! Thank you for sharing!
I’m excited about making this for Thanksgiving, but could not find the recipe you mentioned for the seasoning such as sage, black pepper, etc. Anybody know which spices? Thanks!
I’m from Atlanta but spent many childhood holidays in LaGrange at my grandmother’s and learned how to make all of the traditional Southern dishes from her and my mother. We use the stock from the turkey instead of chicken stock and sometimes will make a stock from the yucky items they put in the cavity that I’d never eat but it sure makes the house smell good while simmering on the back burner and then using it too in the dressing. Happy Thanksgiving all!!
Hi, I don’t have all of the ingredients to make the homemade cornbread but I do have boxed cornbread (I know, I know). What would be the equivalent number of boxes t make this recipe?
I have been looking to recreate my MIL’s dressing for my husband as she passed two years ago and took the recipe with her…. this looks like it as she was SOUTHERN (Alabama/Georgia). Question: are these eggs hard boiled or are they mixed in raw as a binder? Thanks. This recipe is TOTALLY NOT what my family would have made up north in Michigan!
Another Geaw-gia girl in the house! I’m from Augusta. I’m going to start by making my cornbread tomorrow…1 day early for that “day old” bread. I’m SURE it’s going to be delicious if I follow this recipe. I may try a few other recipes on your website too. This will be the first Thanksgiving with just my boys and me and I want to create some special memories for them. So I NEEDED a recipe that would beat any of their grandmas’. Then someday I’ll be that grandma with the dressing everyone loves. THANK YOU so much Monique for sharing your recipes with all of us outside your family. You’ve blessed us all. May you have a wonderfully blessed Thanksgiving this week.
I’m a northern girl but my boyfriends family loves they southern food. I looked online few years ago found this recipe. They all love it everyone comes to my house for dressing. Thank you for making me look like I know what I’m doing lol.
Girrrrrrllllll!!! I say girl!! Ms. Diva, this dressing is gooooood! I followed the directions exactly with a few extras. I added cream of chicken soup to kick up the flavor just a bit and, since I like spicy food, I added about 1/2 teaspoon of red pepper flakes. Superb! I have the sweet potato pie in the oven now and I’ll let you know how that turns out! Thanks lady!
well I got my cornbread made today to be ready for my dressing!! I’m excited to try this recipe!! I’ve never made dressing before. I have always “cheated” cause I was nervous thinking it would be too hard!! BUT with the video and the recipe I’m looking forward to the outcome, and not nervous!! Wish me luck!!
When I read the part about you being from Georgia, I knew that I had to take your dressing recipe into consideration 🙂 (I’m from Thomasville, Ga.). Anywho, this will be my second time trying to cook cornbread dressing, I think the turnout will be superb, but pray for me. I’ll write an updated post after I finish cooking it and after my family has a taste. Thanks for sharing.
My grandmother always used chicken in her dressing, but if you can eat turkey you might try that. Otherwise I suppose you could leave the meat out. That being said the recipe also calls for chicken broth, and if you are allergic to chicken then you might want to consider using vegetable stock instead and season to taste. I don’t see why this can’t be made vegetarian, but I guess I’d have to make it sometime as a veggie dish to see what needs to be changed to make it taste best…
This is very similar to my recipe. I prefer mine without chicken in it, so you could make yours without it. Also, I would guess you could use vegetable broth instead. I use cream of chicken and cream of celery in addition to chicken broth. Cream of mushroom would probably work well, too.
You can leave out the chicken, it’s mostly there as a flavoring technique but I live in the south and I’ve known people who leave out the meat and still have delicious dressing. Also, since you’re allergic to chicken, you could add in some shredded turkey if you are making turkey, if not you can buy the carved meat that’s usually sold in the sandwich meat section and shred it up.
My grandmother from Jackson,MS always made her cornbread dressing with green bell peppers; you don’t see recipes with the bell pepper often, but they make all the difference in the world taste-wise in my opinion. It adds a whole new element of taste to the cornbread, which I love and remember from my childhood. My wife grew up in Louisiana and her family recipe for cornbread dressing includes rice and green onions. There is no right or wrong way to make dressing per se, but I’d encourage you to try the recipe with the peppers at least once, they make for a wonderful added taste. Good luck and happy eating
I know what you are talking about. My mother always used bell peppers also. I am making a batch right now, that’s how we did it in Arkansas. I am looking to see how others make theirs.
It seems like a lot of cornbread dressing receipes leave out bell pepper, so if you don’t like it, absolutely you can leave it out. I myself, will not make it without bell pepper–love to use both red and green. You might try using red bell peppers only because they are very mild in flavor compared to the green ones. Also, if it’s a texture thing, I put all my vegetables–onion, celery, and bell pepper– in the food processor and then either sautee them or cook them in the microwave before adding then to the dressing mixture. If you don’t like the texture, but like the flavor, that’s the way to go.
My grandmother always put sweet pickles in her dressing, which of course has been passed down to me through my mom. I haven’t ever met anyone else who does that! She also put sausage in it, but I tend to leave that out.
Nice recipe just a tip hen gives you better broth and I also add cream of mushroom, and chicken celery to get it supper moist and flavorful I’m from alabama
Hey girl just so happens that my family is from Elberton also. Really looking for someone to make me a big pan of dressing for Thanksgiving. If your grandmother or you can please send me a email and I will send a phone number to call. Your recipe looks and sounds so good. Please get in touch with soon. And thanks so very much…. 🙂
Here I go again. I made this dressing recipe twice. My family loves it. I use my own basic corn bread recipe; but everything else is from directions. For years I thought making dressing was a difficult thing. But this one was very easy to follow. Thank you Monique. Your website has been a blessing for me. I waited until I got old before the desire to cook hit me. And now with the help of your cookbooks and website, I am able to prepare meals with the great southern flavors of my childhood.
Anna! Are you my twin?? I had to read your comment twice because that is exactly my story. Lucky for me, I married a man who was fine with takeout. But over the years the domestication bug hit me and I slowly learned to make one delicious dish after the next thanks to Monique! I’m craving the mac-n-cheese as we speak. Can’t wait to try this dressing.
Girl, thank you for sharing! I made this for Thanksgiving and my husband said he was in heaven! The kids have already begged me to make more for Christmas, 2 pans at that! It was good, it was authentic and more than that, IT WAS EASY! Blessings to you honey!
She used Better Than Bouillon brand chicken bouillon mix and I’m sure she just followed the directions on the jar. It makes a great chicken broth and is perfect for this very delicious dressing recipe.
I made this for Thanksgiving! Oh Lawd! I had to make another pan the next morning! My husband LOVED IT and the kids thought it was the best dressing I had ever made. It’s on the menu for Christmas dinner so thanks girl for showing THIS diva how to cook!
Love love love this recipe! Now I can “almost” cook like grandma. My family raved about this recipe on Thanksgiving! I used a cornbread mix to make the cornbread, but the dressing was still fabulous. Thank you for sharing!
I want to thank you. This is by far the best dressing I ever made. It tastes close to the way my mother used to make. My family loved it, and I will be making it again next year. Thanks again,…Felicia.
Hello, I just want to say thanks for this recipe. This was my first time making dressing since my family and I have moved out of town from all of our family. I will making your cabbage, cheese cake and Mac n cheese in the morning!! Yassss Have a happy thanksgiving 🙂
Guh, I’m making this tomorrow for Thanksgiving 2013! I watched the video, got some clarity and now I’m ready. It’s gonna be on and poppin in Mama Neena’s kitchen, ok?! Thank you Lovie!
the ingredient list shows the ingredients for the cornbread portion of the dressing first and then inserts the words “southern dressing” in the middle just to seperate the cornbread ingredients from the dressing ingredients as a whole(which includes the cornbread after it’s made)… hope that helps
I have been desperate for some good ole’ southern cornbread dressing for Thanksgiving this year. I wanted to make it myself since this will be the first time in a long that my husband and I will be hosting Thanksgiving at our home. I know what the dressing recipe I am looking for looks like, so I had been searching for pictures. When I came across a picture of your dressing, I was like YES that’s the kind of southern dressing I am looking for. I am super excited about trying this recipe and I will come by a let you know how it turns out. I AM SO EXCITED.
Absolutely the best dressing I’ve ever made!!! My Family love it last year and you best believe I’ll be making it again this year!! Thank so much for sharing! 🙂
Hi Monique, I’m so glad to have found this recipe. My husband and son are returning from visiting my in-laws so I wanted to surprise them with a special dinner. I’ve grown up with someone else always making the cornbread dressing and lately I’ve decided that I need to learn some of my favorite recipes instead of waiting for others to do it. I’m using my own cornbread recipe, but following your dressing recipe. I’ll be back next week to post my results!
OK so it took me 5hrs to make this and the macaroni……it looked good but taste deplorable lbvs. First and last time doing that( most men can’t cook is true).
Hello Monique, I have more of a question than a comment. I want to make this cornbread dressing for the first time and i want to make sure that i get everything right. So I was looking at your video and I wanted to know do you use both chicken broth and a turkey paste or just chicken broth. I could not understand what you were saying.
This recipe is wonderful! Each year I search for the elusive perfect cornbread dressing recipe like my Mom made (she never shared her recipes so I have lived years in the dark) and this recipe is spot on. I shared some with friends and have even converted a die hard Yankee white bread stuffed in the turkey (YUK!) fan. Hallelujah! It was moist and so-o-o-o flavorful. Thanks Monique!
I am a new follower and already hooked! I was turned on to your site by the girls at work. I see many folks saying that this is our way to keep old fashioned recipes alive as elders pass on. Just wanted to share that we began taping my grandmother during the holidays as she made some of our family staples. Of course, we could not capture the secret ingredients lol but we got the main stuff. It is a great fun activity and we will have the footage for years to come. Love the site, thank you!
Ok, so being from another country- dressing wasn’t a typical dish for us. But since I was introduced to it, I have come to love it. But could not make it until you Monique! I tried making the stuffing with the box mix but it didn’t come out right- tossed it out and then decided to search for ‘cornbread dressing’ recipes on the internet. That is how I found you Monique and since then, I have been addicted to your site. I watch videos on my cell phone, my work PC, when I get home. It is an addiction! The moral of this story is that I made this dressing for this past thanksgiving potluck and it was a hit! Very moist and flavorful (just the way I like it) Thanks Monique.
Monique, I’ve been a lurker for over a year now and I have tried several of your recipes with great success. My husband and I had to move our Thanksgiving to this Monday so I’m excited to be making this dressing. My aunt is a chef and adds sausage and dried cranberries and it’s always been a hit, however, I will be adding chicken and sausage to one half for my husband, and chicken, sausage, and cranberries on the other half for me. I can’t wait to see how it turns out as I’m brining my turkey (using your recipe) tonight! Thanks, from another Diva.
I tried this recipe over Thanksgiving and it was a huge hit! I added cooked country/sage sausage in addition to chicken. For the chicken I bought a cooked rotisserie bird from the grocery store to save time. And tasting, tasting, tasting before adding the eggs is key. It was a real winner. I also enjoyed making my first cornbread for the stuffing. For me, I was heavy handed on the sage and black pepper which gave it a wonderful taste!
My Kaku made the best cornbread dressing..but what i was going to say as well i am always heavy handed with the sage and black pepper..my dressing was always eaten up….my mom makes that dressing from bread i do not like …my dad iit’s the only one he will eat..so i have to bring my cornbread…cuz i like it better….HAPPY THANKSGIVING TO YOU ALL
I’m a little worried. I made the cornbread according to the recipe but when it was finished it didn’t look like it would be enough to make dressing with. When I saw your video, the finished result looked like alot of dressing. On the video, did you double the ingredients or is it the same amount as the ingredients say? I just want to make enough for a few people, seconds, and leftovers. Thanks!
Monique, like you I thought dressing was too complicated and would not prepare it. My mom died when I was young girl but I remember her dressing was delicious but no matter how I tried I could not duplicate the flavor so I stopped making it and used stove top instead. However, last year I came across your web site with this recipe and decided to go for it. Was I glad I did. It was easy to prepare and it had the flavors of my mom’s dressing (minus giblets). My family loved it. Now I don’t dread making dressing and it is on my thanks day menu this year. Instead of the breast I want to use thighs because I find thighs have more flavor and are not as dry. My question to you is do you prefer bone-in or boneless chicken? Thank you and keep sharing the delicious recipes.
I came across this site and absolutely fell in love, this is my first time making dressing and it came out wonderful! I will be using this recipe for the holidays.
I made this the other day simply because I had a taste for some dressing (didn’t have any at Christmas). I was so impressed by how easy it was. I have made dressing before, but it has never tasted this good. Thank you so much for the recipe. What a ministry you have!
I did add some extra broth to mine because it wasn’t moist enough for my liking. Other than that, it was fab!!! We are on day two of the dressing today, and it is very moist and incredibly flavorful.
Hi Monique! Thanks for sharing your delicious knowledge. Is there a “Print This Recipe” link for this reciple (homemade southern cornbread dressing)? I appreciate your time and devotion to preparing good food and helping those of us who just didn’t have clue (’til now-lol).
I used this recipe for Turkey Day and it was a hit, thank you Monique for sharing these delicious and easy recipes with us. I will definitely be making this again in the future!
I tried this recipe and let me just say…I no longer have to call my Mom asking what she uses in her cornbread dressing. It taste exactly like hers and it was like the comfort of home when I took my first to last bite! Oh my goodness I wish I’d found you sooner. Thank you and God bless you for sharing recipes passed through the generations of your family. It was the bomb!!!!
This year is my first time making dressing for Thanksgiving. I told my mom and sister in law I wanted to do it… I grew up on dressing out of a box with gizzards added (not a fan of gizzards) so am SO EXCITED that found this recipe. I followed everything step no substitutions, the kitchen smells wonderful and my hubby did a taste test on my seasoning and LOVED IT! I said a prayer and believing GOD is blessing the dish in the oven to come out DELISH! I want to pass down homemade cooking to our daughter who is now 7. I grew up knowing boxes too much!
I”m using this recipe and the pecan pie one and my pecan pies have never looked this beautiful before! I’m trying to wait til tomorrow but my curiosity has the best of me. I’ll let you know how both turned out. Thank you for sharing a lil bit of your soul to soul traditions Monique!
I’m going to try this recipe out for Turkey Day! I have never seen bell peppers in dressing until now and I want to see how that works out in dressing. I’ll probably add sage since my family loves sage based dressing….
I can’t wait to try this recipe this weekend to give me a little practice before the “Big Turkey Day”. You mentioned to use your cornbread recipe, but I do not see a recipe for it. Where can I find it at? I don’t want to half way do the recipe. lol
yes ma’am! this is what brought me to the site in the first place! ur recipes have been consistent and i greatly appreciate what you do!thank you thank you thank you!
thank u sooo much.. been waiting for this video.. 2 questions 1) is that red bell pepper 2) if i double the recipe do i double to cooking time (might b a silly question)
Thank you I made my very first dressing and it came out perfect.I’m amazed how simple it was.I’m so proud of myself.but the real credit goes to your grandma.thanks again.
Hi, your recipe looks great and similar to how my mom and dad make the dressing. I want to surprise them by making the dressing this year. I would like to make one dressing with turkey broth and another without the broth as I am a vegetarian. Do you know what I can use to substitute for chicken or turkey broth that would create a similar flavor?
I was feaning for some cornbread dressing and found your site the kids and I got busy and man was it worth it! Thank you so much I’m cooking this dressing always so good!!! Yum!
Thanks for providing such provocative food but don’t get me wrong, I have a similar blog and I'll do the same recipe, so I will do a "copy paste" in my website.
I happened upon this site looking for the "sistas" way of cooking dressing. I had all the ingredients, just the the DIRECTIONS. OMG!! thanks for sharing
I hosted my first Christmas dinner and your recipes came in handy. I made your Red Velvet cake, cornbread stuffing, and mac and cheese. I will post a review at each recipe.
I don't eat stuffing but everyone said how flavorful and moist the stuffing was.
My 12 old daughter made the sweet potato pie. The recipe was easy for her to understand. It tasted amazing!!! Just like her grandmother's or better. But we will never tell her that. You have given a young girl so much confidence with your recipes, style and wit. We Love You. Happy New Year.
You are my new favorite Diva Chef. My mother can never tell me how much ingredients to use or how long to cook it. You give me enough info to get started and correct to my flavor. I made the cornbreading dressing on Thanksgiving and it tasted just like me grandmother's recipe. Now, you know that was good! My husband and kids are begging for more this Christmas and Easter. It's okay, let them think its only for special occassions. They will be surprised when I make it for Sunday dinner. Now my 12 year old daughter wants to make the sweet potato pie (store bought crusts) I will let you know how it goes… Keep doing what you do.
My grandmother made the dressing every year. Well now aunts bring dressing that is either cardboard or just flavorless. I made yours this thanksgiving and received complete silence. The secret of tasting to make sure the flavor is what you want is the key. It was a big hit and people are still talking about it.
I've always been in search of that chocolate layer cake that dreams are made of. Although I've found a few in patty la belles and Silvia's in new york cook books, they are sometimes not as moist. I need one that passing the "stick to the fork" taste. Any help! No recipes using store bought cake mix, please.
This post is from one of the brothers that cook. I like many of my counterparts do the majority of the cooking for our families. I think that's probably why I've been married so long, yea! Anyway i did write and gave Monigue big ups for the great work she's doing. Her dressing recipe was superb, but can i add this for anyone who would like to try.
My dad was also the family cook, straight out of Newton county Miss.(Forest,Ms). Although he couldn't touch my mom his dressing was a thing of beauty. He made up his dressing the same way, but when the bird was cooked half way he would us the juice from the bird to mix with the chicken broth. Then he would pour the dressing in the same pan with the half cooked bird and let it finish cooking, yea all together, sometimes he would break up the bird some. When it was done, with that light brown top, it was wonderful. I wish this network would keep the old fashioned recipes alive, they r so hard to find as our elders leave us.
I usually take the neck,& giblets from the turkey and cook with onions, celery, poultry seasoning, black pepper, salt, garlic powder (whatever seasonings you like) and boil until done and there’s your broth. I usually use a large pot with 1/2-3/4 filled with water.
Ok so I'm sitting here with tears in my eyes because I just made my first batch of dressing EVER…all thanks to you and this easy recipe. My mother's dressing was delicious and everyone loved it. However, she passed away before passing the secrets on to me. Now, thanks to you, I can finally start my own traditions. Thanks for the recipe and keep up the good work!
This is EXACTLY how my grandmother makes hers and everybody loves it as well. I think you should state that you shouldn't add in too much broth or your dressing will be super wet & soggy instead of moist when it's done.
I just pour in enough until the cornbread is really soggy, but not swimming in broth.
I also cook mine for 1 hour.
You have some great recipes! Very true to soul food! I'm glad you don't replace ingredients with fat-free items and substitute ingredients. Not that there is anything wrong with that but it's just getting so hard to find AUTHENTIC southern soul food recipes these days.
that is almost too simple! but isn't it funny how usually the simplest ingredients and recipes are the best. am definitely trying this for thanksgiving! thanks!
Love to make Homemade Southern Cornbread Dressing Recipe and now I have instructions and ingredients, will definitely gonna try this one .
Will love to try this delicious one Homemade Southern Cornbread Dressing Recipe, thanks for sharing instructions and ingredients with us .
Christmas dinner -Thank you!!! I am not a good cook at all this recipe was easy to follow. The end result was delicious only change I made was adding two boiled eggs. My sons grandmother makes her dish with boiled eggs. There hasn’t been a recipe of yours that hasn’t worked for this non-cook! You are truly the best!!!
This going to be my first year trying it
Been using this recipe since 2014 ! Thank you so much for sharing. My family and I are eternally grateful
Can you freeze this dressing uncooked.
How do u dry out you cornbread in the oven like won’t it keep cooking
Toasting it in the oven works great.
Can you freeze the chicken and dressing recipe?
Yes. I’ve put leftovers in the freezer for future use and it’s just as good. My husband loves this recipe!
I discovered your dressing recipe in 2017 and I am so glad that I did !!!! My wife and kids LOVE IT !!!! I have even made it a couple times throughout the year but this is definitely my one and only dressing recipe for Thanksgiving and Christmas.
I have used this recipe for 2 years and I’m using today and it has turned out soo good. My family loves this recipe♡♡♡♡♡Thank you Divas so much for sharing this recipe!
Thanx for the recipe. Perfect. On point. Lots of bold flavor. I’ll use this recipe time and again. Thank you
I love this recipe. I have made it each Thanksgiving since 2015. I have never stuffed my turkey with it but my husband is asking me to do so this year. Is there anything different I need to do to the recipe in order to stuff the bird?
Can you use Jiffy Mix cornbread instead of making homemade?
No jiffy is too sweet in my opinion
I made this recipe last year for thanksgiving and LOVED IT!! making it again this year!!
Thanks for this excellent recipe!!
Do you use all of the cornbread that was baked in the 9×9 pan?
I made this for my boyfriend a few years ago and he said it was the best dressing he’d ever had. We are now married and I have to make it every year. Thanks for sharing!
This is basically the same recipe I’ve used for years. I add a can of cream of mushroom or chicken and a couple of buttermilk biscuits instead of plain bread. It’s a southern thing – Born and raised in Georgia!
I had to try this recipe since I am from Elberton Georgia! Best dressing ever! I have never made dressing before , this was so easy and yummy. My family will be shocked when I serve it on Thanksgiving (which is my Birthday). Thank you so much from one Georgia girl to another.
I’m gonna try this recipe this Thanksgiving. But I also came here to say that I live in Royston, Georgia! Hi, neighbor! ❤
Hands down the BEST dressing recipe out there!!! This will be my third year making this recipe for Thanksgiving and this year my Mom text and asked if would be bringing my homemade dressing?!?!?! Thanks so much for not only this recipe but for others I have found on your site!!
Hi! Can I make this a week in advance? I am thinking if I freeze before cooking and then thaw overnight and cook day of it should be fine?
Is the buttermilk necessary. I know I used this amazing recipe before but I do not recall buttermilk. well using it. What will it take away from?
Hi. Have you ever cooked a larger batch (i.e. triple the amount)? If so, should the cook time increase x’s 3?
Do you beat/whip the eggs before adding them? Or just crack them and add them to the bowl?
The recipe sounds good but I would leave out the Green pepper , it’s too overpowering all you can taste and smell is green pepper
Best dressing I’ve ever had! Could not stop eating it! I did not cover mine in the oven and it did not dry out but I may have used a little more broth to begin with. Thank you for finally providing me the dressing recipe I have been looking for so long!
So, I see that you eased in some chicken paste & mentioned something about it along with water. Is it optional, because it wasn’t listed with the ingredients?? If it’s a must, how much do I use?
Can I make this ahead of time? Any tips for doing so?
My family recipe is the same except we add boiled and chopped eggs to it. It has always been done this way and I really don’t know why and I don’t really see what this adds but I’m not changing it! LOL Love it thought 🙂
Can you cook this a day or 2 in advance? If so, how do you prepare and store it?
Thanks!
Am I able to make this the night before and refrigerate it, then put it in the oven the next day?
Had to look twice as I was reading description. I’m from Elberton so I know exactly how southern this recipe is! Just happened upon and and going to try it tonight!
Everything but the bell pepper-and this is exactly how I was taught to make it.
Great dressing recipe! I’ve used it as a guide for my gluten free dressing for my gf Thankgiving at least 3 years in a row. It reminds me of my Mississippi grandma! Thank you!
Can this be made vegetarian sans the chicken and chicken seasoning?
My father owned SPEEDY,S GRILL FOR 48 YEARS In NASHVILLE Tn,his dressing was so good people DROVE from Franklin Th. For lunch 37 miles away on Thursdays for 47 yrs.
I used this recipe one year ago for Thanksgiving dinner. My family loved it. I’m back again this time printing to add to my recipe box. Thanks Monique ?
Can I put boiled eggs in this recipe 2
I use almost the same recipe, but I add a can of cream of celery or cream of chicken. I also omit the sage. I am just not of fan of sage, it gives me heartburn.
Did you add the cream of chicken with the chicken broth?
Yes my recipe is about the same I omit the sage also I don’t like it
Do I cover the dressing when going in the over??
Yes! It will dry out if you don’t. Towards the end I take my foil off to let it brown on Top a little! Po
Hey I love the recipe! Let me know what temp is best to set the oven ! Thanks! It is old so I understand if you can’t respond. Many blessings!!
Thank you for this amazing recipe! I have made this more times than I can count & my hubby loves it. I do have to leave out the sage but it still is yummy-rubbing good?
It says 1 cooked chicken breast or thigh. Is that all you need? Literally just one piece of either a breast or thigh?
This is a great recipe and everybody who tries it loves it. I like it because this is very similar to my moms recipe and she got it from her mom. I guess great minds think alike. I remember when I was young my job was to help chop all the vegetables by hand. It was fun because I got to be in the kitchen with all the women and listen to their conversations. I’m really glad you posted this because up until now my dressing was always a hit and a miss because I never measured things out. I was so sure I remembered everything. Now it is a hit every time because of you. Thanks a million.
Dressising receipt
You mentioned eggs 2 diff times so is it 2 eggs or 4 eggs
2 eggs to make the cornbread. Then 2 eggs after you prep the dressing for firmness.
Omg I’m so in love! Thank you ma’am you are wonderful! I will be using more of your recipes!!!???❤️??
Thank you making it today
THIS recipe is amazing! I am a beginner cook and I got it right on the first try! I can’t stop making it I didn’t know dressing was so easy! Thank you so much for this recipe it’s amazing!
I make this dressing for every occasion and everyone love it !!! Hint I’m only 24 and everyone says it taste like a grandma homemade
Dressing !! Thank you cause i always thought dressing was hard to make
GM
all. First I want to say I used to say God forbid my mom should pass away and I don’t know how to make dressing. I know, sad but true. So, instead she has decided to relocate! Yes! relocate back to her home state after 50+…I don’t want to talk about that right now. Either way I googled afro American dressing and some how came up w/ this website. I reviewed the ingredients and thought give or take it looks like mom’s dressing…. So, a few weeks approx. 2 I decided to make this. I was nervous, but I took to the recipe, prior to making it I did talk w / my mom & sister on how they made their dressing…either way….sidebar: as I was preparing it I kept smelling it: I promise U because that let me know if I was getting close to my mom’s
bottomline: I made it! When I took it out the oven, yes I smelled it! i was thinking/feeling this is how my mom do it give or take…it was smelling like hers… I was excited. After it cooled I sampled it! I looked right. I looked left and started DANCING…TWIRLING IN THE KITCHEN! aka No one was home, but me! I called everyone mom, sister like I DID IT! OMG!!! I GOT IT….!
So, THANK U…THANK U…AND THANK U….50 YEARS LATER AND I GOT IT…..WOW! SINCERELY, ALL THE WAY FROM MICHIGAN:)
Thanks for such great recipe. Been rocking it since I discovered it. I recommend it to anyone who doesn’t know how to make the perfect dressing.
Question: I’m using leftover cornbread from another dish instead of making it with the recipe provided here. About how many cups of crumbled cornbread should I be using to make this dressing?
Shout out to Elberton, Ga. All of my family is from Elberton.
I’m no cook but I wanted to get some brownie points with my wife. I took on making the entire Christmas dinner…by myself. I’m so glad that I know how to Google!! I found this recipe and oh my goodness…everybody loves it!!! Of course I had to put my own twist on it…sort of. I used smoked chicken breast and I omitted the toast. I think I might have become the go to guy for making dressing during the holidays.
This recipe was a hit in my house on today. I used chicken thighs and chicken stock instead of broth. It was sooo flavorful and good. i was proud of myself.
How many chicken thighs do you use?
I usually don’t use jiffy for dressing but in this case I would. The seasonings seem to overpower at only a tsp.
Ooops, onions and celery!
I do not put bell peppers, but I do crumble a pound of sage flavored sausage and brown it in a skillet. At the end of cooking I add my diced carrots and celery to sweat them a little bit before putting in the dressing. Instead of adding eggs, I put in two cans of cream of celery soup. Every year people request that I bring the dressing. I also put mine in a deep CorningWare casserole dish and it stays very moist after it’s baked.
Made dressing for the first time today using this recipe! It was wonderful…didn’t change a thing. Thx!
If I freeze this and then bake, at what temperature and for how long do you recommend?
I can’t wait to try this recipe for Christmas. My ex-husband is from Elberton, and his family still lives there.
Can this be prepped the day before & cooked on actual serving day? Wondering if it will dry out too much by not cooking immediately after prepping? Advice?
No Butter??? Bell peppers?!! No Ma’am !! No MY Grandma!!
I really want to make your and your Mother’s dreesing for Christmas, but i didnt see how much of the seasoning to add.. i also wached the vedio, but you didnt mention how much. Would you PLEASE let me kn, how much seasoning?? Thank you, Merry Christmas. I will let you know, how it turns out.
This is my first time ever making dressing. It turned out fantastic. Thank you.
MY MOTHER USED TO MAKE THIS FOR THANKSGIVING AND CHRISTMAS, USING LARGE COOKED TURKEY. DEBONED AND THEN DRESSING WAS MADE. TURKEY AND DRESSING WERE PUT TOGETHER IN ONE PAN AND COOKED. IF ANYBODY HAS RECIPE FOR THIS, PLEASE EMAIL IT TO ME AT ([email protected]). IT FED 15-20 PEOPLE. WAS DELICIOUS.
My grandmother’s recipe is similar to yours, except my grandmother did not use bell peppers. My grandmother’s method was slightly different. She simmered the broth, butter, and vegetables in a pot on the stovetop until the vegetables were cooked, then poured it over the cornbread mixture. She stirred very lightly (Stirring too much makes the dressing gummy.), then poked holes in it and inserted chicken pieces into the holes—that way none of the chicken would end up on top or against the pan’s edges and get burnt.
My grandmother also made giblet gravy that was yellow and contained the turkey giblets, chopped, and hard-boiled eggs, also chopped. Some people spooned that over their dressing and turkey, but I never did.
How about adding gizzards….so good!!!
I would love to make some dressing for Christmas this year.
I like to know do you put miracle whip or sandwich spread into dressing
Ladies I’ve been looking for cornbread gravy to see how others make it. My folks always added cornbread to it as well as giblets. To be accurate after we make dressing with additions that we like, we put some dressing 1 cup or the amount we need into a sauce pan add chicken or turkey stock, extra eggs, giblets. It’s really the best. I think we stick with what we were raised on. Anyone know of the recipes (similar) let me know. Thanks and Merry Christmas to you all!
Made this for Thanksgiving last week. It was a hit! everyone loved it. I plan on making this for Christmas as well.
Thanks for sharing I made your dressing recipe and loved it! I will make it this way from now on. Thanks again 🙂
Add a half cup of butter milk on your dressing. Delicious
And I am from Texas !????❤❤❤????????????
I was taught to make it the same by my mother and her ex father in law (my popo). I’ve learned to cut a few corners with it thought… like using cornbread mix and then using Pepperidge farms cornbread stuffing/dressing mix that has all the herbs already. Everything else is still the same, bell pepper, green onion and celery, but I use half chicken broth and half turkey stock from the giblets, neck and such. I use a cup or 2 sticks of butter to sautee the veggies in and then add it to the cornbread. My family loves it!
I hv never before but this year I had to work for Thanksgiving and I couldn’t let my husband go without having a Thanksgiving dinner so I decided to cook Thanksgiving all by myself found a recipe online and this is my first pan of cornbread dressing ever and I think it’s gonna be great!!
This was very good even without the secret ingredient#!
Thank you for posting this. It is very similar to my mom’s recipe who of course never actually wrote down a recipe. 🙂 This gave me something to refer to as I cooked which is best for me when I’m unfamiliar with a dish. Keep up the great work!
P.S. The wods as I am typing the comment are REALLY light gray and small. This is very hard to read as I type. Perhaps your web people can do something about this? I have pretty good eyes for 40. I can only imagine how it must be for someone with older eyes than me.
Very good recipe. I used 3 boxes of jiffy mix Corn bread instead of home made corn bread. So i had to add a little more poultry seasoning and sage. I also used 5 cups of broth instead of 3-4 like the recipe. Other than that my Dressing was great!
Thank you for sharing your Grandmother’s recipe.
Nice!!…I’m a bit of a perfectionist so i check out recipes before i cook what i cook every dang on year…im a weirdo…lol….but the recipe is on point and delicious i just cook the seasonings into the cornbread then add more if needed…i tend not to measure much and so far so good. Thanks for sharing. I look forward to future recipes????
Love this recipe, i substitute 1 can each of cream of chicken,mushroom,celery,and ounion soups for extra moistness and flavor,soooo good!!
Thank you for this recipe it’s been many years since I had good dressing like this it is true to the southern ways my grandmother also added boiled egg chopped up but it seems with this recipe you can play with it and add what you like Happy Thankful 2017 thank you again very helpful
I’m a 60 year old man (PAPA) fondly remembering and trying to recreate Nanny’s chicken dressing. Maybe it is the years that have passed but my memory is hers was always a very white color. No matter what I do mine is yellow (and delicious I might add) Any ideas of how to get that white dressing or is it my progressive passing of time that is skewing that memory? Oh, my god, and what I would not give for another pot of her Snow White thick chicken and dumplings simmering on the stove beside a big pot of peeled small potatoes in white “thickening”. Nanny, please come back to me in a dream and teach me these… oh how I wish I had hung more in the kitchen with you. And what I would not give to make one of those buttermilk lard biscuits with the finger impressions on the top. And surely, I can’t stop this recollection without mentioning that chocolate pudding with merengue over a pie shell.. I could just go on to kitchen heaven if I had the ability to recreate these wonderful dishes from childhood.. Nannyyyyyyyyyyyyyy
My grandmother and mother taught me to make cornbread dressing using the same ingredients as your recipe provided. They also taught me to cook from your heart. Cooking with love will produced the most awesome meals for family and friends. Don’t forget to taste!# to bring out all those wonderful flavors.
I wonder if I can use the box cornbread?
Yes that’s how I do mine too I love this as well
Can i make everything a day in advance, mix it all together and just not add egg. Put it in the fridge and then on turkey day add the egg and bake it foe the 45 mins?
I add cream of chicken soup. Also, if you can’t use day old cornbread, you can make your cornbread and not let it get completely done. Leaving it a bit undone allows for the vegetables to be added and mixed tiger easier.
I really enjoyed your demonstration of preparing cornbread dressing. I’ll let you know how it turns out after tomorrow’s dinner.
Would it be fine leaving the eggs out since the cornbread was made with eggs?
Thank You, Ive used your recipe for the last 3 years except modified it and use beef, italian sausage, and a bit of ground walnuts .. everyone asks me to make it every year now ????
What are the seasoning measurements not on YouTube, not here
Mine is similar but add cream of celery and cream of mushrooms
Love, love, love this recipe!!! Delicious!!! You never disappoint????
Girl this is the best and so easy to make.. Thank you
My grandmother recipe is almost the same the only difference is she boil her celery,onions,and bell peppers with the chicken and gizzards to make the broth
My Grandmother used this almost identical, except we use tge drippings from a cooked turkey as well as chicken stock.
How many eggs do you add at the end
Tryin this for the first time wish me luck it should turn out to be ????
GIRL!!!! What you know about Granite City?!?!?! Elberton, Georgia?!?!?
Thanks sweet lady …..no its not a secret any more cause i cant hold water….heje
My recipe is so much like the above mentioned, except I add some mild pork sausage into the mix before I put into the over to bake. Boy you talking about a flavor to live for….. Nothing like some good ole home dressing during the holidays feast!
My recipe is so much similR to the above mention The different that I do I add some mild pork sausage into my mix before I bake and boy you talking about a flavor that is to lie for.
I, like many daughters, would be the “prep cook” or “sous chef” in the kitchen with Mom. I remember one year as a young teen watching her prepare to make the cornbread for the dressing. I got a flashback of her trying to season the dressing from previous years and revelation that she put all of her seasonings in the cornbread. She said that it was a good idea that she had never thought about. I felt on top of the world that I actually taught my mother something about cooking! Each year after that she used that cornbread tip and had less seasoning to do once she mixed the dressing… By the way, now when I make the cornbread for the dressing, I use fresh herbs along with poultry and other seasonings. My mother is no longer with us but now my dad says that my dressing is better than Moms! How about that! That’s the highest cooking compliment I could ever receive!
Unfortunately my Grandmother is no longer hear but this dressings sounds like it came from home …. Moultrie Ga, making it for friends and family for tomorrow
If your from the south, and you grandparents are from ala,nc,sc,ga,tenn,and fla, and miss. Pertty much all our dressing are basically the same but each state and individual adds there own lil secret to add that extra flavor, or kick. Me my self in stead of the cooked chicken, I add the Turkey meat from the breast, I’m a man that love himself some dressing.
Thank u just help me make my 1st thanksgiving dressing all smile here directions where easy to follow and my family loves it
Sage is all it’s missing
I love your recipe! This will be my 3rd year using it for my Thanksgiving dinner
What is the name of your chicken broth. Never seen s broth so creAmy
Dressing fro m a favorite rest. There dressing is sweet but very good how is that? How do u make the gravey
My grandmothers recipe is similar but she always added some chopped up boiled eggs. and cooked diced mushrooms with the other veggies. YUMMY. I still make it like she did and it’s everyones favorite
Mine too, I had to have boiled eggs in it!! Waiting for it to come out of the oven now. ????????
Oh my boiled eggs!!! That reminds me of my aunt Lena from Mississippi; she made the best cornbread dressing around. She would call her dressing ‘ country dressing’ whenever she added boiled eggs!!!!
Hi Diva. Lady love again
Forgot to mention that my mom has a secret ingredient that she put in her dressing and it really makes a different!
That’s not helpful if you don’t share the “secret ingredient”
Why wiuld you mention yiur mom’s secret ingredient if you are not going to share it!!!&%*%
I know Leatrice……….Shouldn’t post just part of a recipe..
Lol
Exactly!!!
Lmboooo!!
My mother always added a spoonful of baking powder. Her dressing was light and smooth, not heavy like wet bread. She used leftover biscuits rather than toast. Otherwise except for bell peppers, your recipe is pretty much ours.
People like that should keep there mouth shut , SMH
I agree…pointless on this forum….but im not trying to b rude so u aint heard nothin from me
I wanna know what it is too
I was wondering the same thing. Maybe she wanted attention.
Exactly …. lol ????
Exactly! I’ll bet the “not so secret” ingredient is Cream of Chicken soup!
Lol I thought the same thing
Yes!!!! Give it or don’t comment!
This would be chicken liver.
Please tell me……this is one of my favorites but I have the hardest time getting it right.
What’s the secret?!
I am going to make guess that your momma’s secret ingredient is “love.”
I am cooking dressing this weekend for my family so I decided to check out some recipes online to see how different they were from mine that my mom pass on to me. Lo, and behold! Your grandmother must have known my mother, because the recipe are almost identical! Every year I get ask,”are you making dressing this year. They say it’s the best!
I’ve been making this recipe for the last 3 years. It’s delish I use jiffy instead as my family and I like it better and I chop 7-8 boiled eggs in mine as well. I use chicken gizzards and hearts in my dressing haven’t tried the chicken. Thanks for sharing this recipe!
♡ Thanks for sharing Divas Can Cook! I’m always interested in various ways of preparing recipes. I’m a BIG dressing fan! I also love my dressing mixed well with chicken or turkey.. Being from Louisiana (yes another southern girl) I’ve seen dressing prepared some tasty interesting ways. Now a resident of GA., I’ve had a few delicious dressing dish and only one lacked my taste due to no sage..But hey you’re right add the seasonings that our taste buds and love one’s prefer.. Everybody’s taste I acquires differently.
I’m only 22 years old and have became thendressing Queen of my family! Everyone asks me where I got my recipe Fromm and I tell them DIVAS CAN COOK! wonderful recipe! I don’t need change a thing!
I use the same Recipe, but make thr box cornbread. It sooooo good will add the toast next time.
I tried this recipe for Sunday dinner, my family absolutely loved it. This will definitely be my go to dressing for the holidays. Thanks
Thanks so much for sharing this recipe. My grandmother raised me. So i can relate sista. Thanks diva.
Had the taste for thanksgiving dressing in the middle of the summer and didn’t want to wait. I’ve made this recipe twice now and my wife and I both loved it, we ate dressing all week. I initially used low sodium chicken broth and had to add some salt but it was great and I’m trying to eat with less salt anyway.
I have made this cornbread dressing several times. It is the best!!! In addition I sometimes add fresh herbs. It is soooo good. Thanks Diva
Fresh herbs sounds great!! Thanks so much Gwendolyn!
I tried the recipe, I love sage so I will add more this time. My daughter cooks some of the best dressing ever she adds lots of sage and chicken gizzards and livers. I could eat all of it. No the pan is so big.
This recipe is amazing! All of a sudden I became the matriarch with no dressing skills. I checked out my grandmother’s recipe and it was just to much for me. This recipe is so doable and so delicious….we didn’t need gravy either. It was such a lucky choice off of the internet…..and I am true southerner from Natchez, MS!
Girl get it!! someone misplaced my family recipes and this helps tremendously. Thank you. Just like my grandmother’s dressing.
Like your cornbread recipe very much easy to make yummy!!!
I make this recipe every year. However, this Xmas I wanted to try adding fruit (apples or cranberries). Would that work for this recipe?
Hmmm…I’ve never added fruit to dressing before so I’m not sure. Let me know how it turns out if you decide to go forward with it!
Apple’s are very good in it. The apples also help to keep it from drying out. After cooked, you want even know their in it.
Let me know to sounds good
What kind of bread do you use for the toast? Does it matter if it’s white or wheat?
I’m not even from the south but I had a great grandmother that can throw down lord bless her soul but I love your website and recipes they are really helpful and they helpled me make some delicious meals you gives non cookers hope girl!
I made this before for work and they loved it! I’m make it again today! Love this recipe! The chicken adds something to it that I absolutely love!
This was some of the most delicious stuffing I have ever made I give it to you
Thanks so much Reda!
Thanks. This sound like all the ingredients my grandmother used to make her dressing. I’m from GA also but I reside in VA, no one knows what I’m talking about when I say I I’m craving some good ol’ cornbread dressing. I will be attempting to make this soon. I wish I would have spent more time in the kitchen with my grandmother and learned all her famous recipes before she passed. But I’m glad I found your website. I will be cooking up some great dishes for my boys.
I have been trying to win for a long time but it not happen so I am going to give up on trying because it is getting me happy if I win but I know that will happen so now I will stop looking at my out look because that is not going to happen no time soon .but that you. any way.
This us the way my mom used to make dressing. This is the real deal!
It was amazingly done by me
This is so delicious! I wasn’t about to make myself wait for a holiday so this was Sunday dinner. I swapped the chicken meat for Jimmy Dean since I was roasting a chicken and I have to have some sausage in my dressing. Loved the veggies in it and the seasoning was perfect. I served this with the roast chicken, some candied yams & green beans. Fantastic! Since it wasn’t a holiday dinner, we kept all the leftovers!
Amazing! Elberton, Georgia is my home town too! Your grandmom’s dressing recipe is so similar to my mom’s’ dressing. And yes, these are the exact steps we follow!!!!! Thank you!
I love this recipe I have made it my family recipe,from now on…my grandmother passed away and forgot to give me her recipe and this recipe was exactly like hers…we all loved it
I know this is going to be some bomb a%$ dressing, i can’t wait cook this in my new apartment along with your Cornish hen and collard greens recipe. I have to break this new kitchen in for the hubby and baby girl !! Wish me well !
I just used this recipe for our Christmas dinner and it was a hit!!!! My husband is very hard to please and he loved it. Thanks for sharing your recipes.
I made this dressing for my Christmas dinner… It was a HUGE hit, especially with my son and his wife! They had a container full when they left… And I had to ask my hubby was there ANY left for me? I did tweak it just a little, using sage sausage instead of the chicken (my momma made her dressing with sausage)… Very tasty!
I made this dressing for Christmas dinner and it was a hit.
I doubled the recipe, added the red bell pepper, and upped the seasonings. Deelicious, my sister couldn’t stop going back for more and the whole table kept complementing the dish. My father ( from TN) did all the regular cooking and holiday cooking my whole life. Now that he is in his mid 70’s it is too much to prepare these huge holiday meals. His meals where also so good everyone had to come by to have his dressing. I really wanted to be different , but be able to impress him too 😀 thank you for that. Thank you for sharing grandmas recipes.
I made my first Christmas dinner this year and I used this recipe for the dressing and it came out great. My whole family loved it. Thank you.
This is the very recipe my family has been making my entire life. Amazing..I don’t add shredded chicken any longer. But the same none the less!!!
This dressing made me look like I knew what I was doing! It was so good! Thank you so much for this recipe!
This a very tasty treat. I brine a hen overnight plus cook the cornbread the day before.
The brined hen is for my chicken broth. I shred the dark meat, combine with the dressing
mix and cook. I then slice the chicken breast and center on top of the dressing for presentation.
I promise, each time I make this it just taste better and better. Sometimes I add in my own fixins and hunny let me tell you *waves hand* it is deeeelicious!
Thanks love and I will be using your recipe
I made this recipe for Christmas 2014 and Thanksgiving 2015. My family loved it. I did a few tweaks to make it my own, with the spice .
Can anyone tell me how this would taste without the shredded chicken?
adjust your toast down one slice , use your own stock and the dressing remains excellent as originated.
This is a great tasting recipe; it’s very close to many other grandmothers’ recipe for sure! Very OLD school southern dressing. I left out the bell peppers and chicken though…and only used 1 piece of toast! The key is the adding the poultry seasoning, sage, and black pepper…that’s why you need to taste it after you add the first teaspoons…then go from there….you’ll have the best southern dressing around! It will be gone fast!
DND
I did not use any meat in mine and added more seasonings, but it came out great
Now this is that down home, southern & traditional recipe I was looking for. Just like how my grandmother makes her cornbread “dressin” and it is the best!!
I made this dressing for Thanksgiving and watched the video like a hawk. Perfect! I used turkey instead of chicken and it was great! My fiance finished it off within two days. I may have gotten a plate of leftovers! Also, I made the macaroni on this blog too! Just great girl!
Thank You!!! This recipe was AWESOME!!! I made a pan for Thanksgiving and not a crumb was left lol I was told that it tasted just like my grandmother’s and she was from the south as well. Thank you, Thank you, Thank you!!!! It was SOOOOOOO Goooooood ????
This was my first time making dressing so I followed the recipe exactly. It was great. For the cornbread I made it following the instructions here and also made it according to recipe on the cornmeal. The cornbread here came out thin so I used the other recipe for the cornbread and then followed the dressing recipe. Really good
Ladies….This is it! I’ve been married for 10 years and have tried every year to make the perfect dressing. And I have finally done that using this recipe. My search is over! I made NO changes and it turned out PERFECT!!! Sooo moist and flavourful. I’m so tickled right now!!!
Thank you honey for sharing this recipe!
This is exactly what I was looking for! Just took mine out of the oven and it’s wonderful!!! Just like my mom always makes. My husband is very impressed and so am I. Thanks so much!!!
Thank you thank you thank you!!! Just took my dressing out a little bit ago for our later Thanksgiving dinner. Substituted ham for chicken for experimentation’s sake…it was slamming! Give your grandmother our regards on this blessed Thanksgiving Day!
Second year of making this! Doesn’t get any better!
This is the same as the one I bake except for poultry seasoning and sage. I use a cup of Herb Seasoned by pepperidge farm and turkey as my meat. Can I say delicious!
I just used your recipe and it was the bomb. I had my husband taste it before I added the eggs. He said it was good. Thank you so much!
Going to try this tonight; I will post tomorrow to let you know how it turns out????
My family is from Elberton, Ga! This is pretty much my Mamaw Boswell recipe as well. I just couldn’t remember if there were eggs in it. Thank you! Happy Thanksgiving!!!
I have made this recipe the past 4 years and it is always delicious. Thought it was time I let you know. I’m a transplanted northerner living in the deep south and I knew I wouldn’t be a real southerner until I had a dressing recipe I could brag about. I went through so many recipes until I found yours. It is basic and delicious and you did a great job of sharing the recipe and teaching me how to make it. Thank you!!!!!!
I’m definitely gonna give this a try!
This is amazing. I love how mt dressing actually turnt out to be.????????????✊
Tried this for the first time last year but I doubled the recipe, using ALL of the options in the notes. It turned out amazing!! Needless to say, everyone wants me to make it again, so I am! 🙂
Thanks guys, I wont stuff the turkey Ill just leave a tray out. I am sooooo excited to try this and for my first thanksgiving dinner. 🙂
Omg!!!! Love it. The drippings from your cooked shredded chicken add such a great flavor. I used a thigh and leg quarter. Great recipe!!!
Hello C. Wright!
How was your first Thanksgiving dinner?
Do you have to use eggs in this recipe my is allergic to them I have an egg replacer
I would like to make this recipe without the chicken. Is there something I need to add in it’s place or should I just proceed but omit the chicken?
Thank you!!!
Can I just use milk instead of butter milk I’m to lazy to run back to the store.
This is the same recipe my grandmother made every holiday. However we always added chopped boiled eggs
Can I stuff the turkey with this as well? Its my first thanksgiving dinner. and If i can Do i put it in the turkey while the turkey is cooking or just about done? or finished? … Please help so nervous. lol
Yes, but I would suggest fully cooking turkey and dressing separately then stuff turkey. If you stuff half done turkey with uncooked dressing you will need to make sure both reach the correct temperature to avoid people getting sick.
I would not advise this since the dressing should be rather loose before cooking. Dressing is usually made in a separate baking dish. We always fry our turkey and this is basically the same recipe I have used for 30 years. It is better to me to mix up the night before and refrigerate then bake the next day.
I too would like to know if I can stuff my turkey with this dressing recipe? I can’t wait to try it.
Hi C.,
You want to be careful cooking the turkey with the stuffing inside because it lends to more opportunity for viruses and bacteria, so you have to cook the turkey longer.
I would wait until it is done. I usually leave a pan of dressing outside of the turkey as well.
This wouldn’t be a good recipe for stuffing the turkey.
I really want to make this recipe! I don’t see the recipe for the seasonings. Please help!
See #8.
You said see #8 for the spices/seasonings and amounts? What #8 and where? I truly want this recipe!!! I’ve sent Monique an e-mail and a note but I’m sure she’s too busy to respond to me. So, I checked back here to see if she had updated the dressing recipe or someone else knew and shared it. Please let me know soon. Send it to [email protected]. Thank you soooo very much!!!
Seasonings (poultry seasonings, sage, black pepper, Add in some spices. I usually start with a teaspoon of each and then add more after I put the broth in if it needs it. Mix it up well.
I think she said a teaspoon of the seasonings?
Ok I’ve updated the directions to make them a bit easier to understand. My apologies! For the seasonings I started with a teaspoon of each and then just add more to suite my taste buds. I never measure them out really.
I have been this recipe for the last couple of holidays and it had been so good. Thank you for sharing!
I have used this recipe for the last 3 years and it has been a hit every time. I do however substitute seasoned herb stuffing bread cubes in place of the toast. Thanks
Do you cove the dressing?
Which sized cast iron skillet or pan would you bake the cornbread in? Like a 12″ skillet or a 9×13 pan?
I made this dressing for the first time on Thanksgiving while my MIL made her famous stuffing. You will not believe they cleaned my dressing out and left the whole pan of stuffing sitting there. I almost felt bad, but I was secretly very proud. This even blows my mothers dressing away!
This is almost exactly how my mother made her dressing. She had no recipe, and I have never been able to duplicate the dressing. A friend of mine (from Ft Valley, GA) made your recipe for an office party. She directed me to your web site. While I was eating her dressing I was able feel my mother’s presence right there with me. Thank you so much!
OMG! I’m from Los Angeles dating a Southerner (GA) I failed to make dressing and instead made “stuffing”, I seriously thought it was the same thing just different names, SO WRONG! I didn’t understand why he kept asking: Where’s the dressing”?? for our first Thanksgiving…I blew it big time! I have promised dressing for Christmans LOL, pray for me!
Thanks so much for the recipe. I used to watch my grandma make dressing since I was a kid and could never muster up the courage to make it myself. your recipe was spot on and my mom said that it was delicious! That says alot because she is very picky, LOL!. I made the cornbread 3 days ahead of Thanksgiving and put the mix together (without the eggs) 2 days ahead to make sure that all of the flavors had a chance to blend. I added in the eggs on Thanksgiving day. I will keep this recipe in my archives. very simple to make and tasty too!
Excellent…delicious and moist!
It was my first time making dressing & it was DELICIOUS! Thanks for the recipe! God Bless
Just wanted to say thanks for the wonderful recipe! This is my third time making this dressing and it’s delicious. It has become a staple in my home on the holidays and my husband likes it also. I’m a newlywed and I appreciate all the help I can get in pleasing my husband’s belly.
Happy Holidays
Making this right now!!!
Great recipe. My husband loved the dressing & said it reminded him of his mom’s! I’d never been fond of cornbread dressing until I found your recipe. My family & I thank you!!!
by the way, I am from central Alabama …. good Southern food is a must
Grandmother’s sure knew how to make the cornbread dressing…my grandmother gave me similar recipe minus the bell peppers & celery. She always said make sure you add about 6 eggs for each pan, use 1 stick of real butter per pan & 1 can of evaporated milk in the actual dressing mix..she always laid the chicken legs or thighs in the skillet & poured dressing mix over it…I do not add the meat in my dressing at all as I am afraid if it sits out it might cause food poisoning 🙁 ….She also told me the key to a GREAT dressing was make it ”sloppy but not runny” & don’t over cook it. I have used the recipe for years & have many in my family who will eat it cold from fridge the next day 🙂
Good morning,
I would love to use your recipe this Thanksgiving, but was wondering if you use two eggs or the 6 you spoke of in your grandmother’s recipe
I use 2 eggs for the dressing.
I love this recipe and so does my family! The macaroni & cheese and turkey are also on the menu for Turkey Day. I have mastered these recipes from your site. The caramel apple crisp is too! Thank you for sharing!
I’m excited about making this for Thanksgiving, but could not find the recipe you mentioned for the seasoning such as sage, black pepper, etc. Anybody know which spices? Thanks!
I just realized the self rising corn meal. Stores are closed. How can I make this work
That looks great. In Arkansas my mother taught me to use cream of mushroom soup also because we like ours moist.
I’m from Atlanta but spent many childhood holidays in LaGrange at my grandmother’s and learned how to make all of the traditional Southern dishes from her and my mother. We use the stock from the turkey instead of chicken stock and sometimes will make a stock from the yucky items they put in the cavity that I’d never eat but it sure makes the house smell good while simmering on the back burner and then using it too in the dressing. Happy Thanksgiving all!!
Hi, I don’t have all of the ingredients to make the homemade cornbread but I do have boxed cornbread (I know, I know). What would be the equivalent number of boxes t make this recipe?
I have been looking to recreate my MIL’s dressing for my husband as she passed two years ago and took the recipe with her…. this looks like it as she was SOUTHERN (Alabama/Georgia). Question: are these eggs hard boiled or are they mixed in raw as a binder? Thanks. This recipe is TOTALLY NOT what my family would have made up north in Michigan!
This recipe looks delicious. I think Im going to give it a try.
Another Geaw-gia girl in the house! I’m from Augusta. I’m going to start by making my cornbread tomorrow…1 day early for that “day old” bread. I’m SURE it’s going to be delicious if I follow this recipe. I may try a few other recipes on your website too. This will be the first Thanksgiving with just my boys and me and I want to create some special memories for them. So I NEEDED a recipe that would beat any of their grandmas’. Then someday I’ll be that grandma with the dressing everyone loves. THANK YOU so much Monique for sharing your recipes with all of us outside your family. You’ve blessed us all. May you have a wonderfully blessed Thanksgiving this week.
I’m a northern girl but my boyfriends family loves they southern food. I looked online few years ago found this recipe. They all love it everyone comes to my house for dressing. Thank you for making me look like I know what I’m doing lol.
I am always looking for new ways to prepare dressing. Thanks
Girrrrrrllllll!!! I say girl!! Ms. Diva, this dressing is gooooood! I followed the directions exactly with a few extras. I added cream of chicken soup to kick up the flavor just a bit and, since I like spicy food, I added about 1/2 teaspoon of red pepper flakes. Superb! I have the sweet potato pie in the oven now and I’ll let you know how that turns out! Thanks lady!
well I got my cornbread made today to be ready for my dressing!! I’m excited to try this recipe!! I’ve never made dressing before. I have always “cheated” cause I was nervous thinking it would be too hard!! BUT with the video and the recipe I’m looking forward to the outcome, and not nervous!! Wish me luck!!
When I read the part about you being from Georgia, I knew that I had to take your dressing recipe into consideration 🙂 (I’m from Thomasville, Ga.). Anywho, this will be my second time trying to cook cornbread dressing, I think the turnout will be superb, but pray for me. I’ll write an updated post after I finish cooking it and after my family has a taste. Thanks for sharing.
I can not eat chicken at all, I am allergice this will be the first year cookiing dinner for my family. How could I make this work for me as well?
I don’t use eggs and I use sausage instead of chicken. You could try and substitute vegetable broth for chicken broth if you can’t have that either.
Mimi you can use turkey if you’re not allergic. I actually normally use turkey drumsticks!
Try using turkey instead of chicken. That’s what I use
use turkey instead
Just substitute Turkey for the chicken.
I haven’t tried this myself but I would try using turkey breast instead of chicken and vegetable broth instead of chicken broth. Just my 2 cents.
My grandmother always used chicken in her dressing, but if you can eat turkey you might try that. Otherwise I suppose you could leave the meat out. That being said the recipe also calls for chicken broth, and if you are allergic to chicken then you might want to consider using vegetable stock instead and season to taste. I don’t see why this can’t be made vegetarian, but I guess I’d have to make it sometime as a veggie dish to see what needs to be changed to make it taste best…
U CAN USE SAUSAGE AS WELL
Wow, my husband was allergic to chicken, so I boiled neck bones and made his very own special pan of dressing.
This is very similar to my recipe. I prefer mine without chicken in it, so you could make yours without it. Also, I would guess you could use vegetable broth instead. I use cream of chicken and cream of celery in addition to chicken broth. Cream of mushroom would probably work well, too.
HI I think I will use smoked turkey breast instead of chicken.
You can use turkey necks. That’s the way my MOM has always used. Good Luck!!!
You can leave out the chicken, it’s mostly there as a flavoring technique but I live in the south and I’ve known people who leave out the meat and still have delicious dressing. Also, since you’re allergic to chicken, you could add in some shredded turkey if you are making turkey, if not you can buy the carved meat that’s usually sold in the sandwich meat section and shred it up.
You can just leave the chicken out. It will still be a delicious dressing. You can also use vegetable broth if you are allergic to chic broth.
can you eat turkey?
i loved ur recipe for the thanksgiving dressing…sounds easy looks great..how many people does it feed?
Can I leave out the green and red peppers?
No!! That’s not allowed.
My grandmother from Jackson,MS always made her cornbread dressing with green bell peppers; you don’t see recipes with the bell pepper often, but they make all the difference in the world taste-wise in my opinion. It adds a whole new element of taste to the cornbread, which I love and remember from my childhood. My wife grew up in Louisiana and her family recipe for cornbread dressing includes rice and green onions. There is no right or wrong way to make dressing per se, but I’d encourage you to try the recipe with the peppers at least once, they make for a wonderful added taste. Good luck and happy eating
I know what you are talking about. My mother always used bell peppers also.
I am making a batch right now, that’s how we did it in Arkansas. I am looking to see how others make theirs.
It seems like a lot of cornbread dressing receipes leave out bell pepper, so if you don’t like it, absolutely you can leave it out. I myself, will not make it without bell pepper–love to use both red and green. You might try using red bell peppers only because they are very mild in flavor compared to the green ones. Also, if it’s a texture thing, I put all my vegetables–onion, celery, and bell pepper– in the food processor and then either sautee them or cook them in the microwave before adding then to the dressing mixture. If you don’t like the texture, but like the flavor, that’s the way to go.
yes, you can leave out the peppers
My grandmother always put sweet pickles in her dressing, which of course has been passed down to me through my mom. I haven’t ever met anyone else who does that! She also put sausage in it, but I tend to leave that out.
Nice recipe just a tip hen gives you better broth and I also add cream of mushroom, and chicken celery to get it supper moist and flavorful
I’m from alabama
I use cream of mushroom soup and celery also. From Arkansas.
Hey girl just so happens that my family is from Elberton also. Really looking for someone to make me a big pan of dressing for Thanksgiving. If your grandmother or you can please send me a email and I will send a phone number to call. Your recipe looks and sounds so good. Please get in touch with soon. And thanks so very much…. 🙂
This was excellent. I made the recipe exactly as written and it was very, very good. Thank you for this recipe.
Here I go again. I made this dressing recipe twice. My family loves it. I use my own basic corn bread recipe; but everything else is from directions. For years I thought making dressing was a difficult thing. But this one was very easy to follow. Thank you Monique. Your website has been a blessing for me. I waited until I got old before the desire to cook hit me. And now with the help of your cookbooks and website, I am able to prepare meals with the great southern flavors of my childhood.
Anna! Are you my twin?? I had to read your comment twice because that is exactly my story. Lucky for me, I married a man who was fine with takeout. But over the years the domestication bug hit me and I slowly learned to make one delicious dish after the next thanks to Monique! I’m craving the mac-n-cheese as we speak. Can’t wait to try this dressing.
OMG Monique!! My family is from Elberton Georgia too! I am going to try this dressing for Christmas! I pray it turns out like yours!
Girl, thank you for sharing! I made this for Thanksgiving and my husband said he was in heaven! The kids have already begged me to make more for Christmas, 2 pans at that! It was good, it was authentic and more than that, IT WAS EASY! Blessings to you honey!
Hi! i’m going to try an make your dressing for thanksgiving.
How did you mix the chicken base
She used Better Than Bouillon brand chicken bouillon mix and I’m sure she just followed the directions on the jar. It makes a great chicken broth and is perfect for this very delicious dressing recipe.
I made this for Thanksgiving! Oh Lawd! I had to make another pan the next morning! My husband LOVED IT and the kids thought it was the best dressing I had ever made. It’s on the menu for Christmas dinner so thanks girl for showing THIS diva how to cook!
what is the poultry seasoning
Love love love this recipe! Now I can “almost” cook like grandma. My family raved about this recipe on Thanksgiving! I used a cornbread mix to make the cornbread, but the dressing was still fabulous. Thank you for sharing!
Ms. Monique,
I want to thank you. This is by far the best dressing I ever made. It tastes close to the way my mother used to make. My family loved it, and I will be making it again next year. Thanks again,…Felicia.
All I can say is THE BOMB!!!! Girl delicious, you are awesome.
Five stars
Hello, I just want to say thanks for this recipe. This was my first time making dressing since my family and I have moved out of town from all of our family. I will making your cabbage, cheese cake and Mac n cheese in the morning!! Yassss
Have a happy thanksgiving 🙂
Guh, I’m making this tomorrow for Thanksgiving 2013! I watched the video, got some clarity and now I’m ready. It’s gonna be on and poppin in Mama Neena’s kitchen, ok?! Thank you Lovie!
What kind of corn meal do you use? white corn meal or yellow corn meal?
I have made this dressing tonight, I’m going to use for thanksgiving it was great.
Randy
What is southern dressing..the ingredient listed?
the ingredient list shows the ingredients for the cornbread portion of the dressing first and then inserts the words “southern dressing” in the middle just to seperate the cornbread ingredients from the dressing ingredients as a whole(which includes the cornbread after it’s made)… hope that helps
I have been desperate for some good ole’ southern cornbread dressing for Thanksgiving this year. I wanted to make it myself since this will be the first time in a long that my husband and I will be hosting Thanksgiving at our home. I know what the dressing recipe I am looking for looks like, so I had been searching for pictures. When I came across a picture of your dressing, I was like YES that’s the kind of southern dressing I am looking for. I am super excited about trying this recipe and I will come by a let you know how it turns out. I AM SO EXCITED.
I was wondering what does the toast do for your cornbread. I make my cornbread pretty much the same way you do I just have never put toast in it. TIA
Absolutely the best dressing I’ve ever made!!! My Family love it last year and you best believe I’ll be making it again this year!! Thank so much for sharing! 🙂
Hi Monique, I’m so glad to have found this recipe. My husband and son are returning from visiting my in-laws so I wanted to surprise them with a special dinner. I’ve grown up with someone else always making the cornbread dressing and lately I’ve decided that I need to learn some of my favorite recipes instead of waiting for others to do it. I’m using my own cornbread recipe, but following your dressing recipe. I’ll be back next week to post my results!
HAHA! I see you talking about Elberton, I am right up the road in Athens. I am going to try this recipe tomorrow!
OK so it took me 5hrs to make this and the macaroni……it looked good but taste deplorable lbvs. First and last time doing that( most men can’t cook is true).
Hello Monique, I have more of a question than a comment. I want to make this cornbread dressing for the first time and i want to make sure that i get everything right. So I was looking at your video and I wanted to know do you use both chicken broth and a turkey paste or just chicken broth. I could not understand what you were saying.
This recipe is wonderful! Each year I search for the elusive perfect cornbread dressing recipe like my Mom made (she never shared her recipes so I have lived years in the dark) and this recipe is spot on. I shared some with friends and have even converted a die hard Yankee white bread stuffed in the turkey (YUK!) fan. Hallelujah! It was moist and so-o-o-o flavorful. Thanks Monique!
I am a new follower and already hooked! I was turned on to your site by the girls at work. I see many folks saying that this is our way to keep old fashioned recipes alive as elders pass on. Just wanted to share that we began taping my grandmother during the holidays as she made some of our family staples. Of course, we could not capture the secret ingredients lol but we got the main stuff. It is a great fun activity and we will have the footage for years to come. Love the site, thank you!
Ok, so being from another country- dressing wasn’t a typical dish for us. But since I was introduced to it, I have come to love it. But could not make it until you Monique!
I tried making the stuffing with the box mix but it didn’t come out right- tossed it out and then decided to search for ‘cornbread dressing’ recipes on the internet. That is how I found you Monique and since then, I have been addicted to your site. I watch videos on my cell phone, my work PC, when I get home. It is an addiction!
The moral of this story is that I made this dressing for this past thanksgiving potluck and it was a hit! Very moist and flavorful (just the way I like it)
Thanks Monique.
Monique, I’ve been a lurker for over a year now and I have tried several of your recipes with great success. My husband and I had to move our Thanksgiving to this Monday so I’m excited to be making this dressing. My aunt is a chef and adds sausage and dried cranberries and it’s always been a hit, however, I will be adding chicken and sausage to one half for my husband, and chicken, sausage, and cranberries on the other half for me. I can’t wait to see how it turns out as I’m brining my turkey (using your recipe) tonight! Thanks, from another Diva.
I tried this recipe over Thanksgiving and it was a huge hit! I added cooked country/sage sausage in addition to chicken. For the chicken I bought a cooked rotisserie bird from the grocery store to save time. And tasting, tasting, tasting before adding the eggs is key. It was a real winner. I also enjoyed making my first cornbread for the stuffing. For me, I was heavy handed on the sage and black pepper which gave it a wonderful taste!
My Kaku made the best cornbread dressing..but what i was going to say as well i am always heavy handed with the sage and black pepper..my dressing was always eaten up….my mom makes that dressing from bread i do not like …my dad iit’s the only one he will eat..so i have to bring my cornbread…cuz i like it better….HAPPY THANKSGIVING TO YOU ALL
I made this for Thanksgiving and my husband love it. Thank you for sharing your recipe.
Tried this today for Thanksgiving. First time ever making it. Great recipe and easy to swallow
Not only do I appreciate the recipes, but I absolutely love, love, love the presentation! You are too funny and truly make cooking a joy Monique!
I’m a little worried. I made the cornbread according to the recipe but when it was finished it didn’t look like it would be enough to make dressing with. When I saw your video, the finished result looked like alot of dressing. On the video, did you double the ingredients or is it the same amount as the ingredients say? I just want to make enough for a few people, seconds, and leftovers. Thanks!
Thanks for the recipe, going to try it. Where is the recipe for the seasoning,it says it follows??
Does it make a diff w white or yellow cornmeal?
Monique, like you I thought dressing was too complicated and would not prepare it. My mom died when I was young girl but I remember her dressing was delicious but no matter how I tried I could not duplicate the flavor so I stopped making it and used stove top instead. However, last year I came across your web site with this recipe and decided to go for it. Was I glad I did. It was easy to prepare and it had the flavors of my mom’s dressing (minus giblets). My family loved it. Now I don’t dread making dressing and it is on my thanks day menu this year. Instead of the breast I want to use thighs because I find thighs have more flavor and are not as dry. My question to you is do you prefer bone-in or boneless chicken? Thank you and keep sharing the delicious recipes.
I came across this site and absolutely fell in love, this is my first time making dressing and it came out wonderful! I will be using this recipe for the holidays.
I made this the other day simply because I had a taste for some dressing (didn’t have any at Christmas). I was so impressed by how easy it was. I have made dressing before, but it has never tasted this good. Thank you so much for the recipe. What a ministry you have!
I did add some extra broth to mine because it wasn’t moist enough for my liking. Other than that, it was fab!!! We are on day two of the dressing today, and it is very moist and incredibly flavorful.
Hi Monique! Thanks for sharing your delicious knowledge. Is there a “Print This Recipe” link for this reciple (homemade southern cornbread dressing)? I appreciate your time and devotion to preparing good food and helping those of us who just didn’t have clue (’til now-lol).
Made this for Thanksgiving.DELICIOUS!!!! Yum, yum, yum is how it tasted. Thanks Monique for sharing. :-)))
I used this recipe for Turkey Day and it was a hit, thank you Monique for sharing these delicious and easy recipes with us. I will definitely be making this again in the future!
I tried this recipe and let me just say…I no longer have to call my Mom asking what she uses in her cornbread dressing. It taste exactly like hers and it was like the comfort of home when I took my first to last bite! Oh my goodness I wish I’d found you sooner. Thank you and God bless you for sharing recipes passed through the generations of your family. It was the bomb!!!!
This year is my first time making dressing for Thanksgiving. I told my mom and sister in law I wanted to do it… I grew up on dressing out of a box with gizzards added (not a fan of gizzards) so am SO EXCITED that found this recipe. I followed everything step no substitutions, the kitchen smells wonderful and my hubby did a taste test on my seasoning and LOVED IT! I said a prayer and believing GOD is blessing the dish in the oven to come out DELISH! I want to pass down homemade cooking to our daughter who is now 7. I grew up knowing boxes too much!
I”m using this recipe and the pecan pie one and my pecan pies have never looked this beautiful before! I’m trying to wait til tomorrow but my curiosity has the best of me. I’ll let you know how both turned out. Thank you for sharing a lil bit of your soul to soul traditions Monique!
I’m going to try this recipe out for Turkey Day! I have never seen bell peppers in dressing until now and I want to see how that works out in dressing.
I’ll probably add sage since my family loves sage based dressing….
Hello,
How can I print this recipe?
Thanks
I will be using this recipes for thanksgiving
Hi Monique
I can’t wait to try this recipe this weekend to give me a little practice before the “Big Turkey Day”. You mentioned to use your cornbread recipe, but I do not see a recipe for it. Where can I find it at? I don’t want to half way do the recipe. lol
yes ma’am! this is what brought me to the site in the first place! ur recipes have been consistent and i greatly appreciate what you do!thank you thank you thank you!
thank u sooo much.. been waiting for this video.. 2 questions 1) is that red bell pepper 2) if i double the recipe do i double to cooking time (might b a silly question)
y
Thank you I made my very first dressing and it came out perfect.I’m amazed how simple it was.I’m so proud of myself.but the real credit goes to your grandma.thanks again.
Hi, your recipe looks great and similar to how my mom and dad make the dressing. I want to surprise them by making the dressing this year. I would like to make one dressing with turkey broth and another without the broth as I am a vegetarian. Do you know what I can use to substitute for chicken or turkey broth that would create a similar flavor?
Thanks!
Use vegetable stock for the vegetarian dressing. They sell it right next to the chicken broth.
I was feaning for some cornbread dressing and found your site the kids and I got busy and man was it worth it! Thank you so much I’m cooking this dressing always so good!!! Yum!
You are so welcomed! Thank you for giving it a try!
Thanks for providing such provocative food but don’t get me wrong, I have a similar blog and I'll do the same recipe, so I will do a "copy paste" in my website.
I happened upon this site looking for the "sistas" way of cooking dressing. I had all the ingredients, just the the DIRECTIONS. OMG!! thanks for sharing
Monique –
I hosted my first Christmas dinner and your recipes came in handy. I made your Red Velvet cake, cornbread stuffing, and mac and cheese. I will post a review at each recipe.
I don't eat stuffing but everyone said how flavorful and moist the stuffing was.
Thanks again!
I have searched the web for southern recipes, just like grandma used to make. Every recipe I tried turned out great! Thanks for sharing.
My 12 old daughter made the sweet potato pie. The recipe was easy for her to understand. It tasted amazing!!! Just like her grandmother's or better. But we will never tell her that. You have given a young girl so much confidence with your recipes, style and wit. We Love You. Happy New Year.
You are my new favorite Diva Chef. My mother can never tell me how much ingredients to use or how long to cook it. You give me enough info to get started and correct to my flavor. I made the cornbreading dressing on Thanksgiving and it tasted just like me grandmother's recipe. Now, you know that was good! My husband and kids are begging for more this Christmas and Easter. It's okay, let them think its only for special occassions. They will be surprised when I make it for Sunday dinner. Now my 12 year old daughter wants to make the sweet potato pie (store bought crusts) I will let you know how it goes…
Keep doing what you do.
My grandmother made the dressing every year. Well now aunts bring dressing that is either cardboard or just flavorless. I made yours this thanksgiving and received complete silence. The secret of tasting to make sure the flavor is what you want is the key. It was a big hit and people are still talking about it.
Thanks Monique! You saved me this Thanksgiving. My aunt usually makes the cornbread dressing and was unable to this year due to illness.
Your grandma's recipe is flavorful and moist. I was really impressed with myself, very easy recipe.
Thanks again and keep giving us great recipes.
You're the best!
I've always been in search of that chocolate layer cake that dreams are made of. Although I've found a few in patty la belles and Silvia's in new york cook books, they are sometimes not as moist. I need one that passing the "stick to the fork" taste. Any help! No recipes using store bought cake mix, please.
This post is from one of the brothers that cook. I like many of my counterparts do the majority of the cooking for our families. I think that's probably why I've been married so long, yea! Anyway i did write and gave Monigue big ups for the great work she's doing. Her dressing recipe was superb, but can i add this for anyone who would like to try.
My dad was also the family cook, straight out of Newton county Miss.(Forest,Ms). Although he couldn't touch my mom his dressing was a thing of beauty. He made up his dressing the same way, but when the bird was cooked half way he would us the juice from the bird to mix with the chicken broth. Then he would pour the dressing in the same pan with the half cooked bird and let it finish cooking, yea all together, sometimes he would break up the bird some. When it was done, with that light brown top, it was wonderful.
I wish this network would keep the old fashioned recipes alive, they r so hard to find as our elders leave us.
I usually take the neck,& giblets from the turkey and cook with onions, celery, poultry seasoning, black pepper, salt, garlic powder (whatever seasonings you like) and boil until done and there’s your broth. I usually use a large pot with 1/2-3/4 filled with water.
oh, I cut up the giblets and pull the meat off the neck and add to dressing mixture. But I may try the chicken thighs as well…
That’s exactly what I do. The giblets add a special flavor to the dressing. My mother taught me that.
Ok so I'm sitting here with tears in my eyes because I just made my first batch of dressing EVER…all thanks to you and this easy recipe. My mother's dressing was delicious and everyone loved it. However, she passed away before passing the secrets on to me. Now, thanks to you, I can finally start my own traditions. Thanks for the recipe and keep up the good work!
This is EXACTLY how my grandmother makes hers and everybody loves it as well. I think you should state that you shouldn't add in too much broth or your dressing will be super wet & soggy instead of moist when it's done.
I just pour in enough until the cornbread is really soggy, but not swimming in broth.
I also cook mine for 1 hour.
You have some great recipes! Very true to soul food! I'm glad you don't replace ingredients with fat-free items and substitute ingredients. Not that there is anything wrong with that but it's just getting so hard to find AUTHENTIC southern soul food recipes these days.
Keep up the good work.
that is almost too simple! but isn't it funny how usually the simplest ingredients and recipes are the best. am definitely trying this for thanksgiving! thanks!
I LOVE this blog!
Thanks for sharing! I mix my cut up veggies in with my cornbread when I bake it. Lazy but it works! lol