This cornbread dressing recipe is a standout addition to your Thanksgiving feast and a true Southern comfort that's as rich in tradition as it is in taste. It features a blend of moist cornbread and a medley of aromatic veggies like celery, onion, bell peppers, and green onions.


Nonstick cooking spray (or vegetable oil) bacon grease, lard, or neutral oil  yellow onion green bell pepper celery stalks, cream of mushroom soup cream of celery soup cracked black pepper dried sage poultry seasoning cornbread chicken broth

Begin by preheating your oven to 350°F. Then, take a moment to spray a 9x13-inch baking dish with some cooking spray to prevent your cornbread dressing from sticking. Set the dish aside for now.


In a large skillet, put bacon grease or lard over medium-high heat. Add in your finely chopped onion, bell pepper, and celery. Now, sauté them, stirring occasionally, until they turn soft. 


In a spacious mixing bowl, combine the cream of mushroom and celery soups. Sprinkle in some pepper, sage, and poultry seasoning. Stir in the sautéed vegetables to marry all the flavors.


Now, grab your cornbread and coarsely crumble it into the bowl. Slowly add chicken broth to your mixture.  Once it's all mixed up, spread the cornbread dressing mixture evenly in your prepared baking dish.


Put cornbread dressing into the preheated oven. Let it bake until it turns a beautiful light brown color, which should take roughly 50-55 minutes. Once it's done, take the dressing out and allow it to cool slightly before serving.


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