Cornbread Dressing

  • Yield : 4 to 6 servings
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 5m
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  • 1 tablespoon poultry seasoning
  • 3 chicken thighs
  • 2 chicken necks
  • 1 clove garlic, minced
  • 1 sprig sage
  • 1 sprig savory, optional
  • 1 sprig thyme
  • 1/2 sprig rosemary
  • 1/2 onion, chopped
  • Salt
  • 1/2 cup bacon fat
  • 3 stalks celery, chopped
  • 1/2 onion, chopped
  • 1/4 cup chopped green bell pepper, optional
  • 4 cups day-old cornbread, crumbled
  • 1/2 teaspoon chopped fresh sage or dried sage
  • 1/2 teaspoon chopped fresh thyme or dried thyme
  • 2 slices day-old bread crumbled, optional
  • Cranberries, strained from can, for serving
  • Chopped pecans or walnuts, for serving
  • Sauteed oysters or diced cooked chicken, for serving


Step 1

For the homemade chicken broth: Combine the poultry seasoning, chicken thighs, chicken necks, garlic, sage, savory if using, thyme, rosemary, onions, 1/2 teaspoon salt and 8 cups water in a large pot. Bring to a boil over medium heat. Lower the heat and simmer for 1 hour. Strain and set aside.

Step 2

For the dressing: Preheat the oven to 350 degrees F.

Step 3

Heat the bacon fat in a large saute pan. Add the celery, onions and green peppers if using, and saute until the onions are translucent. Add 1 cup of the homemade chicken broth, the cornbread, sage, thyme and day-old bread if using; stir to combine. Pour into an 8-by-8-inch ovenproof baking dish; the mixture will be moist. Bake until browned at the edges, about 30 minutes.

Step 4

Serve with cranberries, pecans or walnuts, and oysters or chicken.

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