The Best Homemade Cornbread Dressing Recipe for Thanksgiving

Happy Monday Everyone!

Hey Y’all! Thanksgiving is officially 11 days away and I realized that we didn’t have dressing on our blog. I know that we call it dressing here in  the South. However, some may know it as stuffing, but it’s delicious by any name.  I’ve decided to share my go to southern homemade Cornbread dressing recipe. I have been making it for years and it’s always been a hit with my family and friends. We are doing a step by step guide for this amazingly delicious recipe that is made from scratch. I’m going to show you from beginning to end how I bake my chicken thighs to baking  my homemade cornbread. I always use chicken thighs because they’re incredibly juicy and savory.  Then, we’re going to combine the two to create the Cornbread Dressing.

If you plan on having family and friends over this recipe will surely “WOW” them. You can also make this recipe in advance and freeze it. I’m going to warn you, this homemade cornbread dressing requires a lot of steps, but I know  you’re up for the task. However, before we start cooking we need a list of ingredients. So let’s get started, because Thanksgiving is literally around the corner.

Ingredients for the Baked Chicken Thighs for the

Cornbread Dressing Recipe

-2 packs of Chicken thighs or 6 thighs (which will equal about four cups of shredded chicken)

-Meat Tenderizer

-Salt

-Pepper

-Goya Adobo All-Purpose Seasoning

-1 stick of unsalted butter

Ingredients for the Cornbread

 -2 cups of All-Purpose Flour

-2 cups of Buttermilk

-1/2 cup of melted unsalted butter

-2 eggs

-2 teaspoons of Baking Soda

-1 teaspoon of Salt

-2 cups of white self-rising cornmeal

Ingredients for Homemade Cornbread Dressing Recipe

-3 cups of unsalted chicken broth

-1 large 22oz can of Cream of Chicken soup

-1 box of Stovetop Bread Crumbs

– 3 stalks of celery

-1 large onion

-Rubbing Sage (add to taste)

-Salt (add to taste)

-Pepper (add to taste)

-2 Eggs (which are optional that can be added to bind everything together)

How to Make Southern  Cornbread Dressing :

Baking the Chicken Thighs

First, we’re going to bake our chicken thighs. I recommend washing and cleaning your chicken, because chickens aren’t exactly the cleanest creatures. I have found feathers and other interesting things on them. So please be sure to properly prepare your chicken.

Once I’ve cleaned my chicken, I’m going to trim off any excess fat.

Next, I’m going to season my chicken thighs on both sides with salt, pepper, and Goya Adobo all-purpose seasoning.

Next, I’m going to cut my 1 stick of unsalted butter and place the pieces of unsalted butter  under the skin of the thighs.

Lastly, preheat your oven to 325 degrees,  the thighs will cook for for about 35-45 minutes. 

Once the thighs have finished baking, you’re going to pull the meat off the bone. Since chicken thighs are so juicy and tender the meat will literally fall off the bone. Then, place the shredded chicken thighs in a separate bowl and set it aside. Also save about a 1/2 cup of chicken drippings  from the cooked thighs.

How to Bake the Homemade Cornbread

First, you’re going to combine 2 cups of all-purpose flour, 2 cups of white self-rising cornmeal, 2 teaspoons of baking soda, and 1 teaspoon of salt.

Then, add 2 eggs.

Next, add 2 cups of buttermilk. 

Add, 1/2 cup of  melted unsalted butter and begin to stir.

Once you’ve combined all of your ingredients, stir the mixture until they’re  no lumps.

Next, butter a 9 X 13 pan and then pour your mixture into pan. The cornbread will bake on 325 degrees for 25-35 minutes. 

Don’t be  alarmed if your cornbread is lighter, because we used white cornmeal.  Allow the cornbread to cool.

Once the cornbread has cooled, you can begin to scoop it into a separate bowl.

Preparing the Vegetables

Now, you’re going to cut your  3 stalks of celery.  

Next, you’re going to dice  1 large onion. 

Then, you’re going to add 1 stick of unsalted butter into saucepan on high heat. 

Once the unsalted butter has melted,  add your celery and onion turn down onto medium heat. 

Stir  occasionally  to ensure the celery and onion do not burn.  Once they become translucent they’re finished, remove them from the heat, and place them in bowl.

The Cornbread Dressing Recipe

I like to use a  1 box of  Stovetop Bread crumbs because of the extra seasoning. Follow the directions on box to prepare the Stovetop. 

Once the Stovetop has finished cooking, pour in with the cornbread.

Then, add your cooked celery and onion into the same bowl.

Stir the mixture together.

Add  1 large 22 oz can of Cream of Chicken soup into the mixture.

Then, add 1/2  cup of the buttery drippings from the chicken thighs.

Pour in  3 cups of unsalted chicken broth. 

Stir the mixture together.

Then, add the  4 cups of shredded thighs. 

Add pepper and 1 tablespoon of Rubbed Sage (or to taste). 

This step is completely optional, I like to add 1 to 2 eggs to my mixture to bind it together. Then, I put on plastic gloves, and fold the mixture in with my hands.

Pour your cornbread dressing into a large buttered pan and cook on 325 degrees for about 35-45 minutes or until golden brown. 

I know this recipe is a lot to create, but it’s so worth it. This recipe is savory and  delicious, you can also add a little cranberry sauce or   giblet gravy on the side if  you like. I hope y’all enjoyed this recipe.

Happy Thanksgiving Y’all!

If you would like to see more great Southern Love recipes, be sure to click here.