Name: Southern Cornbread Dressing with Gravy
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 4 cups crumbled cornbread; 2 cups day-old white bread, cubed; 1 cup chopped celery; 1 cup chopped onion; ½ cup unsalted butter, melted; 2 cups chicken broth; 2 large eggs, beaten; 1 teaspoon dried sage; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons all-purpose flour (for gravy); 2 cups chicken or turkey stock (for gravy)

Pull up a Chair, Y'all—Let's Talk Dressing

I always say, if you want a real taste of Southern comfort, you’ve gotta try my cornbread dressing with gravy—just like my Aunt Ruth used to make. She was the kind of lady who never measured, just tossed bits here and there, and somehow it always turned out right. I remember one Thanksgiving she panicked, thinking she’d forgotten the sage, only to realize (after some searching in that bottomless spice cabinet) she’d put it in twice. Honestly, it was the best batch ever. And yes, every family gathering someone asks, did you make THE dressing? (No pressure, right?)

Why I Keep Coming Back to This Recipe

I make this whenever the leaves start turning and, well, whenever my family won’t stop nagging me for it. My husband tries to claim he likes stuffing from a box—but once this hits the table, he’s the first in line. Maybe it’s the buttery cornbread (okay, sometimes I cheat and use the boxed mix, shhh), or maybe it’s just that it reminds me of home. I used to get so annoyed at how long it took for everything to bake up golden and bubbly, but now I use that time to sneak a little nap. Or—let’s be real—scroll for memes. It’s a whole ritual now.

What You'll Need (Don't Stress, Substitutes are Fine!)

About 6 cups crumbled cornbread (leftover is perfect—boxed, homemade, or that one from the bakery if you’re in a pinch)
3 cups day-old bread cubes (white bread, wheat, or whatever you forgot on the counter—Aunt Ruth swore by Wonder Bread, but honestly any works)
1 ½ cups chopped yellow onion
1 cup chopped celery (sometimes I add a handful more if I’m feeling wild)
¾ cup unsalted butter (or margarine, if that’s what you’ve got—no judgment)
2 ½ cups chicken or turkey broth (homemade is great, boxed is fine—I’ve even used veggie broth)
2 large eggs, lightly beaten
2 teaspoon dried sage (sometimes I add a bit more—love that herby smell)
1 teaspoon poultry seasoning
Salt and black pepper, to taste
For the gravy: 4 tablespoon butter, ¼ cup flour, 2 cups broth, salt, pepper, and a splash of milk or cream if you like it richer.

Let's Get to the Good Stuff—How I Make It

Prep the cornbread and bread: Tear up your cornbread and bread into a big bowl. This is where I usually snack—quality control, you know?
Sauté the veggies: Melt the butter in a skillet over medium heat (I use my old cast iron, but any pan works), add chopped onions and celery, and cook until soft and your kitchen smells like Thanksgiving. Don’t rush this part—if you burn the onions, you’ll taste it. Speaking from experience.
Mix it up: Dump the veggies and butter over the bread mixture. Add sage, poultry seasoning, eggs, broth, salt, and pepper. Stir it all together. It’ll look a little gloopy—don’t worry, that’s normal. Actually, I find it works better if it’s a bit wetter than you think; it’ll firm up as it bakes.
Into the pan: Pour it into a greased 9x13 baking dish. Smooth the top, but not too much—those craggy bits get nice and crisp.
Bake: 350°F for about 40-50 minutes. I check at 40, but sometimes it takes longer. Top should be golden and edges a little toasty. If you like it extra crispy, pop it under the broiler for a minute or two (careful, though—don’t walk away, or you’ll end up with a burnt top like me last Christmas).
Gravy time: Melt butter in a saucepan, whisk in flour, cook for a minute til it smells nutty, then slowly whisk in broth. Keep whisking. When it thickens, season with salt and pepper, and add a splash of milk or cream if you’re feeling decadent. Spoon it over the hot dressing.

A Few Notes From My Kitchen

If the dressing seems too dry before baking, just add a splash more broth. You can always fix it, but it’s harder to dry out a soggy mess.
I once used sweet cornbread instead of savory—wouldn’t recommend. Unless you like your dressing kind of dessert-y, I guess?
This actually tastes better the next day. If you can manage to save any. Which I almost never do.

Variations I’ve Tried (And a Few I Haven't Repeated)

I’ve swapped in crumbled breakfast sausage for a meatier vibe (Aunt Ruth would probably clutch her pearls, but it’s good).
Added chopped apples and pecans once. Not bad, a little too fancy for my crew.
Once tried mushrooms... ended up picking them out. Maybe just me?

Do You Really Need Fancy Equipment?

All you need is a big bowl, a pan, and a baking dish. I use my old (and slightly dented) 9x13, but if you’ve only got a casserole dish or even a big oven-proof skillet, that’ll do. Don’t have a whisk for gravy? A fork works fine! My cousin swears by stirring gravy with a chopstick, for reasons unknown.

How to Store It (If You Have Leftovers)

Just pop leftovers in an airtight container and refrigerate for up to 3 days. It actually reheats pretty well—350°F covered with foil for 20ish minutes. But honestly, in my house it never lasts more than a day!

How I Serve It Up

I like mine topped with a big ol’ ladle of gravy, and maybe a sprinkle of chopped parsley if I’m feeling fancy. Sometimes we serve it alongside roast chicken (I found a super simple roast chicken recipe at Simply Recipes), or right in the center of the holiday table with all the fixin’s. My brother insists on cranberry sauce—out of the can, with the ridges. To each their own.

Pro Tips (Learned the Hard Way!)

Don’t rush the sautéing. I once tried to speed things up and ended up with crunchy onions in my dressing. Not the good kind of crunch.
Let it rest for 10 minutes before serving so it holds together. I always want to dig in right away, but trust me, it’ll just fall apart. (Which, okay, still tastes good.)
If your gravy gets lumpy, just run it through a sieve. Or embrace the lumps, I won’t judge.

FAQ—You Asked, I Answered!

Can I make this ahead? Oh absolutely. I usually assemble everything (without baking) and stash it in the fridge overnight. Next day, just bake as usual.
Does it freeze? Yep, though the texture’s not exactly the same when you reheat. But still delicious. Wrap tight and freeze for up to 2 months.
Can I use boxed cornbread? I do, more often than I care to admit. Just avoid the super sweet kind unless you’re after a weirdly dessert-like dressing.
How do you keep it from getting too wet? That’s a tricky one—just add broth little by little, and trust your gut (and maybe give it a poke with a spoon before baking).
Is this gluten-free? If you use GF bread and cornbread, sure is! I found a great GF cornbread mix at Minimalist Baker that works a treat.

Well, now I’m hungry. Let me know how it turns out for you! And if you end up with any wild variations, I want to hear about it—unless you add pineapple, in which case, I’ll have to politely pretend I didn’t see your message.

Southern Cornbread Dressing with Gravy