Southern-Style Cornbread and Biscuit Dressing
- Brianne Thomas
- Nov 13
- 4 min read
This heirloom-style recipe is completely made from scratch and combines the rich flavors of homemade day-old cornbread and fluffy buttermilk biscuits. Whether it's Thanksgiving or a Sunday family dinner, this dish is sure to please!
This is another Nanny-Inspired Recipe. She had a knack for creating delicious dishes that brought the family together. Regrettably, I never thought to ask her for the exact recipe before she passed away, so what I’m sharing here is my interpretation based on my fond memories of her cooking and the flavors we enjoy today.
What’s The Difference Between Dressing and Stuffing?
There’s often some confusion between the terms "dressing" and "stuffing" as both refer to a delightful mixture of stale bread, vegetables, herbs, and broth, sometimes with the addition of eggs or meat. The main difference lies in how they're prepared: dressing is baked in a casserole dish, allowing it to develop a crispy top, while stuffing is traditionally cooked inside the turkey, absorbing all those rich flavors.
Why You’ll Love This Southern Style Cornbread & Biscuit Dressing
Unbeatable Flavor. Everything from simple herbs to the homemade chicken stock, cornbread, and biscuits adds layers and layers of flavor.
Nostalgia. Traditional, southern flavor that will remind you of cherished family memories while creating new ones.
Meal Prep. This dish can be made easily in advance and freezes beautifully.
How to Serve Southern Style Cornbread & Biscuit Dressing
This dish pairs perfectly with all of your holiday fixings, like Herb Roasted Turkey Breast or
Lemon Thyme & Garlic Roasted Chicken, Made From Scratch Green Bean Casserole,
Helpful Tip For Making Southern-Style Cornbread & Biscuit Dressing
Stale Bread. Prepare the cornbread and biscuits a day or two in advance. This will help absorb and retain moisture and flavor!
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Hungry For More Southern Style Favorites?
Ingredients
1 pan Homemade Cornbread (minus the cheddar and jalapenos)
2 Tablespoons bacon fat
½ medium onion, finely chopped
4 stalks celery, finely chopped
3 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon dried lemon thyme
1 teaspoon salt
½ teaspoon poultry seasoning
½ teaspoon ground black pepper
4 cups Homemade Chicken Stock
1 ½ cups chicken, cooked and shredded
2 Tablespoons unsalted butter, melted
3 large eggs, lightly beaten
Directions
Prepare biscuits and Homemade Cornbread according to recipes. Cool completely, then finely crumble them into a large mixing bowl.
In a large skillet, melt 2 Tablespoons bacon fat over medium heat. Add ½ medium finely diced onion and 4 stalks of finely diced celery, cooking until softened. Add 3 cloves of minced garlic and sauté for 1 minute.
Add 1 teaspoon each of sage, lemon thyme, salt, and ½ teaspoon ground black pepper to the skillet, stirring to combine.
In the bowl with the finely crumbled cornbread and biscuits, mix in the sautéed onions and celery mixture. Add 2 Tablespoons unsalted melted butter and cooked shredded chicken. Stir well to combine.
Pour the Homemade Chicken Stock over the mixture, stirring until moistened. Adjust the amount of broth to achieve your desired consistency.
Stir in 3 lightly beaten eggs until well combined.
Transfer the mixture to a greased 9x13-inch baking dish. Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight (or at least 8 hours).
Preheat oven to 350° F.
Remove baking dish from the refrigerator and allow to come to room temperature for an hour or so. Alternatively, place into a cold oven then bake for 45-55 minutes or until the top is golden brown and the dressing is set.
How to Store Southern Style Cornbread and Biscuit Dressing
Store leftovers in an airtight container in the refrigerator for up to 4 days.
How to Freeze Southern Style Cornbread and Biscuit Dressing
To freeze baked dressing, allow it to cool completely. Portion into freezer-safe airtight containers or freezer bags, or cover the entire pan tightly with plastic wrap and/or aluminum foil. Use within 2 months.
Transfer the frozen dressing to the refrigerator to thaw overnight. Before reheating, mix in ½ to 1 cup of chicken broth to add moisture and keep the dressing from drying out.
Reheat the dressing in a preheated oven at 350°F (175°C) until heated through, usually 20-30 minutes.
For a crispier top, you can remove the foil covering during the last few minutes of baking. Ensure the internal temperature reaches 165°F (74°C) before serving.
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