Southern cornbread dressing with turkey is a savory baked side made with dried, non-sweet cornbread, roasted turkey meat and drippings, buttery vegetables, saltines, and cream of chicken soup. It feeds 12 to 14 and belongs on a Thanksgiving or Christmas table when you want a moist scoop of dressing with a golden top.
Start with Southern Buttermilk Cornbread for the cornbread base. Plan for the drying time before cooking day, and use two large baking dishes for the finished batch.
This is my grandmother's dressing, the one my aunt took the time to write down so our family could keep making it. The roasted turkey and those drippings are the part I wouldn't rush. Chicken broth works when you need it, but turkey drippings make it out of this world.
What Is Southern Cornbread Dressing?
Southern cornbread dressing is a savory cornbread mixture baked in a dish and served alongside a meal. This version includes chopped roasted turkey, vegetables, parsley, saltines, and cream of chicken soup. It has a tender, moist center and a browned surface, rather than the loose bread cubes you might expect in stuffing.
There are no additional eggs, sage, poultry seasoning, green onions, or white bread in this dressing mixture. The cornbread itself may contain eggs; use its own recipe and ingredient list when checking allergens.
The method below follows the tested turkey-wing-and-thigh version, with chicken broth and rotisserie chicken as the provided shortcuts. Exact quantities are also in the recipe card at the bottom.
Recipe At-a-Glance
- Yield: 12 to 14 servings; two large baking dishes.
- Flavor and texture: Savory turkey, buttery vegetables, moist cornbread, and a golden top.
- Prep: 30 minutes, plus cornbread drying and turkey cooling.
- Oven time: The written steps total 2 hours 5 minutes: 80 minutes roasting plus about 45 minutes baking.
- Difficulty: Straightforward, with advance planning and a large bowl.
- Make-ahead: Bake ahead and refrigerate promptly, then reheat.
- Freezer-friendly: Freeze baked portions for up to 2 months.
- Occasions: Thanksgiving, Christmas dinner, or a Sunday meal.
Why You'll Love This Recipe
- Roasting the turkey gives you both chopped meat and drippings for the dressing.
- Non-sweet cornbread keeps the flavor savory.
- Cream of chicken soup adds richness, while crushed saltines help absorb the liquid.
- Two baking dishes make a generous batch for a family gathering.
Where This Dish Comes From
This recipe comes from my family's holiday table, where cornbread dressing has long been part of Thanksgiving. My aunt recorded my grandmother's version, and that is the recipe I'm sharing here.
Family versions vary, but this one gets its flavor from roasted turkey, onions, celery, green bell pepper, garlic, and Italian parsley. Keep those details in mind when comparing it with dressings made with sage, bread cubes, or added eggs.
For a fuller holiday menu, browse my Thanksgiving Favorites. This dressing fits alongside turkey, vegetables, cranberry sauce, and gravy.
Ingredients You'll Need
Use non-sweet cornbread, roasted turkey, and the quantities below for this full batch. Two 26-ounce cans means 52 ounces of cream of chicken soup total; two small cans are not the same amount.
- 2 (9×13-inch) pans baked non-sweet cornbread: Crumbled and dried; the base of the dressing.
- ½ cup (1 stick) salted butter: For cooking the vegetables.
- 1 cup each diced celery, green bell pepper, and sweet onion: The savory vegetable base.
- 4 garlic cloves, minced: Added at the end of cooking the vegetables.
- 1 cup chopped Italian parsley: Fresh herb flavor throughout.
- 1 sleeve saltine crackers, crushed: Mixed into the cornbread base.
- 2 (26-ounce) cans cream of chicken soup: For moisture and richness.
- 2 cups roasted turkey drippings or chicken broth: Use broth to make up any shortfall in drippings.
- 2 turkey wings and 2 turkey thighs: Roasted, cooled, and deboned.
- Salt and pepper: To taste; the butter, crackers, soup, and drippings may already be salty.
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Tools That Make It Easier
Use a very large mixing bowl, a large skillet, a foil-lined baking sheet, and two greased large baking dishes. A chef's knife and cutting board handle the vegetables and cooked turkey; a food thermometer checks the turkey and the center of the dressing.
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Buy Now → How to Make Southern Cornbread Dressing
Dry the cornbread, roast the turkey, soften the vegetables, then combine everything and bake in two dishes. Start the cornbread ahead of time; this is not a recipe to begin with a warm pan of freshly baked crumbs.
1. Prepare the Cornbread
Bake two 9×13-inch pans of non-sweet cornbread 2 to 3 days ahead. Cool completely, crumble, and let the crumbs dry at room temperature, loosely covered with a clean kitchen towel. The crumbs should feel dry rather than soft and steamy. Keep the cornbread separate from the moist dressing ingredients until assembly.
2. Roast the Turkey
Season 2 turkey wings and 2 turkey thighs with salt and pepper. Roast on a foil-lined baking sheet at 450°F for 20 minutes, then reduce the oven to 350°F and roast for 1 hour. Check the thickest meat, away from the bone, for 165°F. Reserve the drippings, cool the turkey, then discard the skin and bones and coarsely chop the meat. Refrigerate the turkey and drippings promptly if you are not assembling right away; do not leave cooked poultry out longer than 2 hours.
3. Cook the Vegetables
Melt ½ cup salted butter in a large skillet over medium heat. Add 1 cup each of diced sweet onion, celery, and green bell pepper; cook until tender. Stir in 4 minced garlic cloves and cook about 30 seconds without browning. The vegetables should soften before they go into the dressing so each bite has a tender texture.
4. Assemble the Dressing
Put the dried cornbread in a very large mixing bowl. Add the cooked vegetables, 1 cup chopped Italian parsley, 1 sleeve crushed saltines, two 26-ounce cans of cream of chicken soup, the chopped turkey, and 2 cups reserved drippings. If the drippings fall short, use chicken broth to make up the difference. Mix well and season with salt and pepper to taste. Divide between two greased large baking dishes. The mixture should be evenly moistened, with no pockets of dry crumbs.
5. Bake
Bake uncovered at 350°F for about 45 minutes, until the top is golden brown and the center is heated through to 165°F. If the top browns before the center is ready, cover loosely with foil and continue baking. Keep the two-dish batch; piling all the dressing into one deep dish changes how evenly it heats.
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Helpful Tips Before You Start
- Dry the cornbread before mixing; trapped steam adds moisture you have not measured.
- Measure the onion by the cup, since onion sizes vary.
- Cook the vegetables until tender before mixing them in.
- Use broth to bring the reserved drippings to the required 2 cups, rather than automatically adding 2 cups of each.
- Season after the salty ingredients are mixed in.
A Few Easy Mistakes to Avoid
Avoid sweet cornbread, undersized soup cans, and adding broth without first measuring your drippings. Keep the batch in two dishes, and use foil when the surface browns faster than the center heats.
A Few Things That Make This Recipe Better
Roasted turkey drippings give the dressing its strongest savory flavor, and softening the vegetables first prevents crunchy pieces in the finished scoop. Add the garlic only for the last 30 seconds so it stays fragrant without browning.
Ingredient Notes and Substitutions
Chicken broth can replace the turkey drippings, and rotisserie chicken can replace the roasted turkey meat. Homemade cream soup is another provided option; use a comparable thick cream of chicken soup rather than a thin broth-based soup. These substitutions change the turkey-roasted flavor, so keep the original version when that is what you want.
Can You Make It Ahead?
Bake the dressing ahead, cool it promptly in shallow containers, and refrigerate within 2 hours. Reheat covered at 325°F until the center reaches 165°F. This lets you do the cooking ahead without holding a fully mixed, unbaked dressing in the refrigerator.
For food safety, USDA recommends cooking or immediately freezing assembled stuffing rather than refrigerating it unbaked. Keep the dry cornbread separate if you are preparing components ahead.
What to Serve with Southern Cornbread Dressing
Serve the dressing with roasted turkey or chicken, then add homemade cranberry sauce for a tart contrast. Spoon turkey gravy over the dressing at the table, and round out the plate with garlic butter green beans.
FAQs
Does this dressing need eggs? No additional eggs go into the tested dressing mixture. The baked cornbread may contain eggs, so this is not an egg-free recipe claim.
Can I use chicken instead of turkey? Yes. The provided substitution is rotisserie chicken meat in place of the roasted turkey wings and thighs. Use chicken broth when turkey drippings are unavailable; an exact chicken-meat amount was not supplied.
Can I use a cornbread mix? Choose a non-sweet mix and prepare enough to match two 9×13-inch pans. Sweet cornbread changes the flavor; a small single box is not a substitute for the full batch.
Why is my dressing dry or wet? Check that the cornbread was dried, the two 26-ounce soup cans were used, and the drippings and broth supplied the intended liquid. Dry pockets indicate uneven mixing. A deep, crowded pan can leave the center wet while the top browns; divide the mixture between two dishes and judge doneness in the center.
Keeping Leftovers Fresh
Refrigerate baked dressing in shallow airtight containers within 2 hours and use within 4 days. Freeze tightly wrapped baked portions for up to 2 months. Reheat covered in a 325°F oven until the center reaches 165°F; thaw frozen baked portions in the refrigerator before reheating.
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Tried It?
If you make this dressing, leave a rating and a comment below. I'd love to hear what you served with it.
More Recipes You Might Like
Build out the rest of the menu with these Southern sides. The sweet potatoes, green beans, cranberry sauce, and greens give you several ways to balance the rich dressing.
Sweet Potato Casserole with Praline Streusel Topping
A rich, velvety sweet potato base topped with a crunchy, buttery praline streusel that tastes like dessert pretending to be a side dish-perfect for balancing all the savory flavors on the plate.
Green Bean Bundles
Tender green beans wrapped in smoky bacon and baked in a sweet-and-savory glaze, these little bundles look fancy on the platter but are surprisingly simple to pull together ahead of time.
Easy Homemade Cranberry Sauce
Bright, tangy cranberries baked in the oven with minimal mess, this sauce cuts through all the richness and makes every bite of turkey and dressing taste even better.
Sweet Potato and Apple Bake
Thinly sliced sweet potatoes and apples layered together and baked until tender, this cozy side brings just enough sweetness and warmth to feel special without stealing the show from the main course.
Easy Homemade Southern Creamed Corn
Sweet corn simmered in a rich, creamy sauce, this dish is pure comfort in a bowl and fits right in with classic Southern holiday sides.
Southern Style Collard Greens
Slow-cooked collard greens with smoky ham hocks, onions, garlic, and a touch of vinegar and heat, these greens add depth, tradition, and a little soulful backbone to any Thanksgiving lineup.
Ready to make it? The full recipe is below.
Before You Get Started! If you whip up this recipe, I'd love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y'all!
Southern Cornbread Dressing
Southern cornbread dressing with turkey combines dried, non-sweet cornbread, roasted turkey, buttery vegetables, saltines, and cream of chicken soup for a moist center and golden-brown top.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 to 14 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 2 9x13 pans cornbread (non-sweet, baked, crumbled and dried)
- ½ cup butter (salted (1 stick))
- 1 cup sweet onion (diced)
- 1 cup celery (finely diced)
- 1 cup green bell pepper (finely diced)
- 4 cloves garlic (minced)
- 1 cup Italian parsley (chopped)
- 1 sleeve saltine crackers (crushed)
- 2 (26-oz) cans cream of chicken soup
- 2 cups roasted turkey drippings ((or chicken broth))
- 2 turkey wings
- 2 turkey thighs
- Salt and Pepper (to taste)
Instructions
Prepare the Cornbread
- Bake the cornbread 2 to 3 days in advance.
- Cool completely, crumble, and let it dry at room temperature, loosely covered with a clean kitchen towel.
Roast the Turkey
- Preheat oven to 450°F.
- Season turkey wings and thighs with salt and pepper on all sides.
- Place on a foil-lined baking sheet and roast for 20 minutes.
- Reduce heat to 350°F and continue roasting for 1 hour. Check the thickest meat, away from bone, reaches 165°F.
- Cool until you can safely handle the turkey; refrigerate cooked turkey and drippings within 2 hours if not assembling promptly.
- Pour off drippings and reserve.
- Remove meat from bones, discarding skin and bones.
- Coarsely chop the meat and set aside.
Cook the Vegetables
- Melt butter in a large skillet over medium heat.
- Add onions, celery, and bell pepper; cook until tender.
- Stir in garlic and cook for about 30 seconds without browning.
Assemble the Dressing
- Place dried, crumbled cornbread in a very large mixing bowl.
- Add sautéed vegetables, parsley, crushed saltines, cream of chicken soup, 2 cups turkey drippings, and chopped turkey meat.
- If drippings are insufficient, use chicken broth to bring the total to 2 cups.
- Mix well.
- Season with salt and pepper to taste.
- Transfer mixture into two greased large baking dishes.
Bake
- Preheat oven to 350°F.
- Bake uncovered for about 45 minutes, until golden brown on top and the center reaches 165°F.
- If the top browns too quickly, cover loosely with foil.
Notes
Substitutions
- Replace turkey drippings with chicken broth if needed. (But let me tell you, turkey drippings make it out of this world!)
- Use rotisserie chicken meat in place of roasted turkey thighs and wings.
- Substitute homemade cream soup for canned cream soup.
Serving Suggestions
- Serve with roasted turkey, chicken, or holiday meats.
- Pairs well with cranberry sauce, gravy, and green beans.
Storage
- Refrigerate baked leftovers within 2 hours in an airtight container for up to 4 days.
- Freeze tightly wrapped portions for up to 2 months.
- Reheat covered in a 325°F oven until the center reaches 165°F.
Make-Ahead Option
- Bake the dressing ahead, then cool promptly in shallow containers. Do not refrigerate fully mixed, unbaked dressing for 2 to 3 days.
- After cooling promptly, cover dishes with plastic wrap, and refrigerate within 2 hours. Use within 4 days and reheat to 165°F.
Timing review: The supplied cook-time field is 1 hour 45 minutes. The written roasting and baking steps total 2 hours 5 minutes (80 plus 45 minutes), excluding cornbread baking, drying, and cooling. Confirm the timing before publication.
Nutrition
- Calories: 143
- Sugar: 2
- Sodium: 237
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 4
- Fiber: 1
- Protein: 7
- Cholesterol: 41
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