thanksgiving recipes: cornbread dressing

the thankful table

It’s one of the Great American Thanksgiving debates.

Stuffing? or Dressing?

As a girl raised in the south, I’m all for team dressing. My husband, also born and raised in Georgia, chooses the same side.

And I would imagine many of my readers have no idea what I’m talking about!

Regardless of which you pick, this bread-based side dish is typically the primary turkey accompaniment on the Thanksgiving table. Traditionally, it is believed that stuffing is a bread mixture that is stuffed inside the turkey, while dressing is baked separately. But it is also historically divided by geography as well, especially on the east coast. Almost without exception, the north likes stuffing, while the south leans towards dressing.

Sounds silly, but it’s an annual debate, and every Thanksgiving it gets its own press. (Here is a 2016 Huffington Post article on the subject)

For me personally, it’s not just about where I’m from, but about tradition. My great-grandmother made it every Thanksgiving, and back in 1998 she taught me to make it as well. I can’t imagine making it any other way, but the way she made it.

So today I’m sharing our family recipe. I can’t share it in full, as the recipe is a lot of personal preference and adding more ingredients until the balance seems right. But hopefully you’ll at least get an idea of the wonderful, amazing, flavorful goodness that is southern cornbread dressing!

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Cornbread Dressing
Based on my great-grandmother's recipe - she taught it to me back in 1998, and I've been eating this stuff my entire life. The very aroma of this dish is heavy with Thanksgiving memories for me!
  1. Crumble the cornbread and the white bread.
  2. Combine equal amounts of the two, along with eggs and enough broth until somewhat soupy.
  3. Season with salt, pepper and sage to taste.
  4. Bake at 350F/175C until firm and browned, stirring after about 25 minutes.
Recipe Notes

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