Homemade Cornbread Dressing

Ditch the store bought stuffings and dressings and make this simple Homemade Cornbread Dressing to accompany your next holiday meal. This dressing is made with homemade cast iron skillet buttermilk cornbread.

Homemade Cornbread DressingHomemade Cornbread Dressing

I have a sweet little confession to make. This is the first time that I’ve made a totally from scratch holiday dressing. I used to purchase a bag of dressing and make my own adjustments to it. But never again.


Making a homemade holiday dressing is totally worth the effort. And there really isn’t much effort to it. Make your cornbread, which can be done a day ahead of time. Saute your sausage and veggies. Crumble your cornbread and then add the sauteed sausage and veggies. Add a little broth and then add the mixture to a baking dish and bake. It’s just that simple. And oh so flavorful. The cornbread is a little sweet so it pairs pretty darn well with the mild Italian turkey sausage used in this dish.

Homemade Cornbread Dressing

This year we are going to my mom’s place for Thanksgiving. We have gone there every year for the past 4 years or so. It’s a great time because I get to see my mom and my brother and his family. My brother and his wife have 5 year old twins. A boy and a girl. I told them they did family planning the right way…they had a boy and a girl in one shot!

Since I love cooking and baking, I make most of the sides and of course, the dessert. My mom makes a couple of the sides and then we cheat on the meat. Yep. We don’t make our own meats. I know. It’s a travesty for a food blogger to skip on making the meat. But it works out well for us. We order a small ham and turkey from Honey Baked Ham. The ham lovers get ham. The turkey lovers get turkey. And those that love both get the best of both worlds. Ordering the meats also means more quality family time for us. We don’t have to watch the oven all day while the meat is baking. I make all of the sides the day before Thanksgiving so I’m not stuck in the kitchen on turkey day.

What are some of your holiday traditions?

Homemade Cornbread Dressing
Prep time
Cook time
Total time
Recipe type: Side Dishes
Serves: 10-15 servings
  • 3 mild Italian turkey sausage links, casings removed
  • 1 prepared Cast Iron Buttermilk Cornbread, cooled
  • 2 tbsp butter
  • 2 tbsp olive oil
  • ½ small onion, chopped
  • 1 C celery, chopped
  • 1 tsp fresh thyme, chopped
  • Sea salt and pepper for seasoning (a pinch of each)
  • 1½ C turkey stock
  • 2 tbsp minced fresh parsley
  • 3 eggs, beaten
  • 1 tbsp sherry
  1. Crumble your cooled cornbread and place in a large mixing bowl.
  2. In a large skillet or pot over medium heat, melt the butter and the oil. Add the sausage and cook until browned, crumbling the sausage as it cooks. Add the onion, celery and sherry. Scrape the bits off the bottom of the skillet and then cook until the veggies are tender.
  3. Add the sausage mixture to the crumbled cornbread and mix well. Allow to cool for a few minutes and then add the eggs, thyme, parsley, sea salt and pepper. Mix well. Stir in the turkey stock until moistened.
  4. Place the dressing in a well greased 13x9 baking dish. Bake at 350 for 45 minutes or until the top is golden.
  5. If desired, transfer to a serving dish.
Adapted from The Williams Sonoma Cookbook
Nutrition Information
Serving size: ½ C

Homemade Cornbread Dressing


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  1. says

    I agree with you on homemade dressing — it’s not even in the same league with store bought! This dressing sounds so delicious! The turkey is supposed to be the star of the show on Thanksgiving, but to me, it’s the sides (and dessert) that makes the meal really special.

  2. says

    I love this stuffing Julie. Very much infact. So many recipes use and stress the use of sausage and not turkey sausage. I’m so glad yours is suitable for my non-pork eating soul!! Plus, I see sherry in the ingredients too? So cool!

    • says

      Thank you, Zainab! I don’t always eat pork but I don’t mind it. But I usually prefer something healthier. The turkey sausage is perfect. Thanks for stoppinbg by!

  3. says

    Homemade is definitely the way to go with cornbread dressing. It sounds like you have a great time with your family. And there is no shame is buying the meat elsewhere and spending more time with your family. Sometimes, I think we spend too much time in the kitchen and not enough time enjoying the actual holiday.

  4. says

    The past 5 years, I start off my morning with a turkey trot. This year, I’ll be doing one in Boston! Watching football all day is always a Thanksgiving tradition, too! I’ve never tried to make my own stuffing from scratch either. Looks like I need to!

  5. says

    It’s nice not having the responsibility of cooking the meat. Side dishes and baking, in my opinion, is the easy and fun part. This cornbread dressing looks amazing! I love the idea of adding turkey sausages and sherry. Delicious and pinned! Have a great time at your Mom’s Julie.

  6. says

    Hehe, I’m all about the sides and stuffing too! This cornbread one looks wonderful! I can imagine how flavorful it is and love all the fresh parsley and thyme in here! Pinning and thanks for sharing Julie :)

  7. says

    Ugh, I hate making the meat, I totally cheat too! I DO love making sides and desserts! You are right, homemade stuffing/dressing is SO easy! And, aside from dessert, thats what I’m bringing to dinner next week! I am totally trying this recipe, I think my family will love it!

  8. Peter says

    Thanks for this – am definitely going to work some cornbread into my stuffing this year – do a mix of regular breads plus homemade cornbread. I always add cornmeal to my pancakes, so why not with stuffing too. Will leave the meat out though and go with chopped apples as that’s the family tradition in my house.

  9. says

    Julie, your stuffing looks beautiful! I could honestly just eat stuffing on Thanksgiving – well, almost! Want to try this for sure! I grew up in an Italian family, and can you believe for Thanksgiving we had the whole traditional dinner PLUS ravioli, homemade meatballs, salad, the works! No wonder my poor grandmother was exhausted, she did all the work! Thanks so much for sharing your recipe and gorgeous photo – pinning and sharing! Have a wonderful rest of the week!

  10. Victouria says


    By chance, do you have a picture of what this dressing looks like fresh out of the oven???.

    • says

      Hi, that photo was taken within an hour of it being removed from the oven. I transferred it to a serving dish from my baking pan. I do not have any other photos of it.

  11. Ruth says

    Hi, can you tell me how many this is for? I have approx 35 coming so not sure how many to make

  12. says

    Drool, drool, drool. This dressing looks AMAZING. I wish I had that bowl in front of me now, I’d face plant in it! Thanks for sharing on Saturday Night Fever! Pinned!

  13. Tony says

    Hi Julie,
    Thanks for sharing. Since I’m a redneck, I replaced the sherry with bourbon. Just a skosh more too…;-) Looks like I’ll have to make a second batch for real Thanksgiving tomorrow.


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