Easy Southern Cornbread Dressing

Easy Southern Cornbread Dressing


  • (10-inch) pan of cornbread
  • 1 small package Pepperidge Farm herb-seasoned stuffing mix
  • 10 large stalks celery, coarsely chopped
  • 4 medium onions, coarsely chopped
  • 1 cup dry sherry
  • 1/2 cup or more chicken or turkey broth
  • 1 cup coarsely chopped pecans (optional)
  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • Salt and pepper


Crumble the cornbread into a large bowl. Place the onions and celery in a large saucepan with enough water to just cover. Bring to a boil, then reduce heat. Boil gently just until onions are soft. Drain. Add the onions, celery, stuffing mix, and pecans to the crumbled cornbread and toss to combine. Add the melted butter, beaten eggs, sherry, and 1/2 cup of the broth, and stir until liquid is thoroughly incorporated. If stuffing seems dry add enough of the broth to make the stuffing moist, but not wet. Season with salt and pepper to taste. If stuffing a turkey or chicken, do not put stuffing in bird until just before baking. If baking separately, pack into a covered baking dish and bake at 350 degrees for about 30 minutes. I've made this for my family every Thanksgiving for the past 30 years. This recipe will stuff a 12 to 14-pound turkey with enough left over to fill a 1 1/2 quart casserole. I usually add a little extra broth to the stuffing that gets baked separately.

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