Name: Paula Deen Cornbread Stuffing Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 12
Cuisine: American
Ingredients: 8–10 cups crumbled unsweetened Southern cornbread; 4–5 slices dried white bread; 1 sleeve saltine crackers (about 30–35 crackers); 2 cups chopped celery; 1 large onion; 1 stick (½ cup) unsalted butter; 6–7 cups chicken stock; 1 tablespoon poultry seasoning; ¼–½ teaspoon dried sage; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon black pepper; 3 large eggs

Paula Deen cornbread stuffing recipe is a Southern-style holiday side dish made with crumbled cornbread, white bread, saltine crackers, sautéed celery and onion, chicken stock, and traditional poultry seasonings. This baked cornbread dressing has a soft, moist center and a lightly golden top, making it a comforting addition to Thanksgiving and Christmas dinners.

The secret to good Southern cornbread dressing is getting the moisture right. The cornbread mixture should be very moist before baking, with enough chicken stock to keep the dressing tender without making it soupy. Beaten eggs help bind the ingredients together as the dressing cooks.

This Paula Deen cornbread dressing recipe pairs beautifully with roasted turkey, baked chicken, pork, and homemade giblet gravy. You can also adapt it into Paula Deen cornbread sausage stuffing by adding cooked sausage for a heartier, savory variation.

Table of Contents

Why You’ll Love This Paula Deen Cornbread Stuffing Recipe

This Southern cornbread stuffing brings classic comfort-food flavors to your holiday table without complicated preparation.

Classic Southern flavor: Unsweetened cornbread and traditional poultry seasonings create a savory dressing.
Moist, tender texture: Chicken stock keeps the bread mixture soft and flavorful.
Simple ingredients: Everyday bread, crackers, vegetables, and pantry seasonings do the work.
Easy preparation: Combine the ingredients, transfer to a baking dish, and bake.
Customizable seasoning: Adjust the sage, pepper, and poultry seasoning to your preference.
Perfect holiday side: Serve it alongside Thanksgiving turkey or Christmas ham.
Optional sausage variation: Add browned sausage for a richer, meatier dressing.
Make-ahead friendly: Prepare the bread mixture and vegetables in advance.
Pairs with gravy: Spoon giblet gravy over each serving for extra moisture and flavor.

What Is Paula Deen Cornbread Stuffing?

Paula Deen cornbread stuffing is a Southern-inspired baked bread dressing made primarily with crumbled cornbread, additional bread, crackers, vegetables, broth, seasonings, and eggs. The ingredients are mixed until thoroughly moistened and baked in a casserole dish until the center is set.

Southern cornbread dressing differs from many traditional bread stuffings because cornbread provides its main flavor and texture. White bread softens the mixture, while saltine crackers contribute another layer of bread-like structure. Celery and onion add savory flavor, and chicken stock brings the ingredients together.

Although the terms stuffing and dressing are often used interchangeably, dressing generally refers to a mixture baked separately in a dish. This recipe follows that approach rather than cooking the mixture inside a turkey.

What Does This Cornbread Dressing Taste Like?

This cornbread dressing tastes savory, buttery, and gently herbaceous. Unsweetened Southern cornbread supplies a distinctive corn flavor, while white bread and saltine crackers mellow the texture and help create a cohesive casserole.

Sautéed celery and onion provide a mild sweetness and aromatic depth. Poultry seasoning contributes familiar holiday herbs, and optional dried sage adds a more pronounced earthy flavor. Chicken stock keeps the dressing moist, while the eggs help it set during baking.

The finished dish should have a tender, moist interior with a lightly golden surface. It should hold together when spooned onto a plate without becoming stiff, dry, or excessively dense.

Ingredients for Paula Deen Cornbread Stuffing

Gather all the following ingredients, before you start making this paula deen cornbread stuffing.

8–10 cups crumbled unsweetened Southern cornbread: Prepare one batch, then cool and dry it before crumbling. Unsweetened cornbread provides the traditional savory base.
4–5 slices dried white bread: Tear into small pieces to help balance the cornbread’s texture.
1 sleeve saltine crackers (about 30–35 crackers): Crumble them into small pieces to add structure and a subtle salty flavor.
2 cups chopped celery: Adds savory flavor and a little texture.
1 large onion, diced: Provides aromatic depth and mild sweetness.
1 stick (½ cup) unsalted butter: Softens the vegetables and enriches the dressing.
6–7 cups chicken stock: Use homemade stock or stock prepared from chicken base. Add gradually to achieve the right consistency.
1 tablespoon poultry seasoning: Supplies the classic herb flavor associated with Southern holiday dressing.
¼–½ teaspoon dried sage, optional: Adds an earthy, traditional flavor.
½ teaspoon garlic powder: Enhances the savory flavor.
½ teaspoon onion powder: Reinforces the onion flavor throughout the mixture.
½ teaspoon black pepper, or to taste: Adds gentle warmth.
3 large eggs, beaten: Bind the dressing and help it set as it bakes.

Important ingredient note: Use unsweetened cornbread and dried bread for the most balanced savory flavor and reliable texture. Because saltine crackers and prepared chicken stock may already contain salt, taste the mixture before adding any extra.

How to Prepare the Cornbread for Dressing

The texture of the finished dressing depends partly on how you prepare the bread.

If your cornbread is freshly baked, let it cool completely before crumbling it into a large bowl. Spread the crumbs out and allow them to dry until they no longer feel excessively moist. Dry the white bread as well.

This step matters because fresh, soft bread absorbs liquid differently from dried bread. If the bread is too moist before the stock is added, the dressing can become heavy or mushy. Dried bread absorbs the stock more evenly and gives you better control over the final consistency.

For the best results, prepare the cornbread ahead of time when convenient, but keep it protected from moisture until you’re ready to assemble the dressing.

Kitchen Tools You’ll Need

Large mixing bowl: Holds the cornbread, bread, crackers, and liquid ingredients.
Skillet: Used to sauté the celery and onion in butter.
Wooden spoon or spatula: Helps combine the dressing without crushing the bread excessively.
Measuring cups and spoons: Keep the stock and seasonings consistent.
Whisk and small bowl: For beating the eggs before adding them.
Greased baking dish: Holds the dressing as it bakes.
Instant-read thermometer: Confirms that the center reaches 165°F (74°C).

Preparation and Cooking Time

Preparation time: Approximately 20–30 minutes, assuming the cornbread and white bread are already prepared and dried.

Cooking time: 45–60 minutes.

Total time: Approximately 65–90 minutes, excluding the time needed to bake and dry the cornbread.

Servings: 12

Actual preparation time will vary depending on whether the bread is ready to use.

How to Make Paula Deen Cornbread Stuffing

Follow these five steps to make moist, flavorful Southern cornbread dressing with a tender center and golden top.

Step 1: Combine the Cornbread, Bread, and Crackers

Crumble the cooled, unsweetened cornbread into a large mixing bowl. Add the dried white bread pieces and crumbled saltine crackers.

Toss everything together until evenly distributed. Break up any especially large pieces of cornbread so the stock can moisten the mixture more uniformly.

Step 2: Sauté the Celery and Onion

Melt the butter in a skillet over medium heat. Add the chopped celery and diced onion, then sauté for 5–7 minutes, stirring occasionally.

The vegetables should soften while retaining a little texture. Avoid browning them heavily, as the goal is to develop their flavor without making them overly caramelized.

Transfer the cooked vegetables and all the melted butter into the bread mixture. Stir to distribute them evenly.

Step 3: Add the Chicken Stock and Seasonings

Pour approximately 5 cups of warm chicken stock into the bowl. Add the poultry seasoning, dried sage if using, garlic powder, onion powder, and black pepper.

Mix thoroughly, breaking up dry pockets as you stir. Gradually add more stock until the mixture resembles very wet oatmeal, with some moisture still visible.

You may need the full 6–7 cups, but the exact amount depends on how dry the bread is and how much liquid it absorbs. Taste and adjust the seasonings before adding the eggs. Add extra salt only if needed.

Step 4: Fold in the Beaten Eggs

Let the mixture cool slightly so the eggs do not begin cooking when added. Pour in the beaten eggs and fold them through the dressing until evenly distributed.

Check the consistency again. The mixture should remain very moist rather than dry or crumbly. If it seems too stiff, add a little more chicken stock before transferring it to the baking dish.

Once the raw eggs have been added, do not taste the uncooked mixture. The eggs help the dressing set as it bakes.

Step 5: Bake Until the Center Is Set

Preheat the oven to 350°F (175°C). Transfer the mixture to a greased baking dish and spread it into an even layer.

Bake uncovered for 45–60 minutes, checking toward the beginning of that range if your baking dish is shallow. The surface should be lightly golden, and the center should be hot and set.

Use an instant-read thermometer to verify that the center reaches 165°F (74°C). If the top browns before the middle is ready, loosely cover the dish with foil and continue baking until it reaches the required temperature.

Let the dressing rest briefly before serving. Serve hot with roasted turkey, chicken, pork, or giblet gravy.

How to Get the Perfect Moisture and Texture

The most important detail in Paula Deen cornbread stuffing is the amount of chicken stock you use. The dressing needs enough liquid to soften the bread, but the mixture should not be watery.

Too dry: Add warm chicken stock gradually until the bread is thoroughly moistened.
Too wet: Check whether excess liquid is pooling in the bowl. Allow the bread to absorb some moisture before baking, and avoid adding more stock unnecessarily.
Too dense: Make sure the bread is dried before assembly and mix gently rather than compressing the ingredients.
Too crumbly: Check the moisture level and confirm that the eggs are evenly distributed.
Too soft in the center: Continue baking until the center reaches 165°F (74°C) and the mixture is set.

The consistency before baking is a better guide than following the stock measurement blindly. Different cornbread recipes and drying times can change how much liquid the mixture needs.

Paula Deen Cornbread Sausage Stuffing Variation

Paula Deen cornbread sausage stuffing is a heartier variation of traditional Southern cornbread dressing. Sausage adds savory, meaty flavor that complements the cornbread, celery, onion, and poultry seasoning.

To adapt this recipe, brown your preferred breakfast or mild pork sausage in a skillet, breaking it into small crumbles as it cooks. Drain excess grease, then let the sausage cool slightly before stirring it into the bread mixture.

For food safety, cook the sausage thoroughly before adding it. Because sausage adds fat, salt, and additional moisture, taste the mixture before adding more seasoning. You may also need to adjust the stock slightly to maintain the same very moist consistency.

The original ingredient list does not specify a sausage quantity, so choose an amount that suits your preference and the size of your baking dish. Adding sausage makes the dish more substantial and gives it a richer flavor, but the classic version works beautifully without it.

Is This Paula Deen Southern Cornbread Recipe Sweet or Savory?

For this dressing, the cornbread should be unsweetened and savory. Sweet cornbread can introduce extra sweetness that competes with the poultry seasoning, celery, onion, and chicken stock.

A Southern-style cornbread with a sturdy crumb works well because it breaks apart easily while still absorbing the stock. If your available cornbread is slightly sweet, the recipe can still be prepared, but the finished dressing will have a different flavor balance.

The cornbread should also be cooled and dried before use. This helps prevent the final casserole from becoming overly soft or gummy.

Can You Make Paula Deen Cornbread Dressing Ahead of Time?

Yes. You can prepare several components ahead to simplify holiday cooking.

Bake and dry the cornbread in advance, and chop the celery and onion before storing them in the refrigerator. You can also sauté the vegetables in butter ahead of time and refrigerate them in a covered container.

For a fully assembled make-ahead dressing, combine the ingredients without the eggs, refrigerate promptly, and fold in the beaten eggs shortly before baking. Keep the mixture refrigerated at 40°F (4°C) or below, and do not leave it at room temperature for extended periods.

If baking directly from the refrigerator, allow extra time as needed and verify that the center reaches 165°F (74°C). Avoid assuming that the original 45–60-minute range will be sufficient for a cold casserole.

What Is the Difference Between Paula Deen Cornbread Stuffing and Cornbread Dressing?

The main difference between cornbread stuffing and cornbread dressing is how they are cooked. Stuffing traditionally refers to a seasoned bread mixture cooked inside a turkey or chicken, while dressing is baked separately in a casserole dish. However, many people use these terms interchangeably, especially in Southern cooking.

Paula Deen cornbread dressing follows the traditional Southern approach by combining crumbled, unsweetened cornbread with white bread, saltine crackers, celery, onion, chicken stock, poultry seasoning, and eggs. The mixture is transferred to a baking dish and baked until the center is set and the top becomes lightly golden.

Both dishes can share similar ingredients and flavors, but their textures may differ depending on the cooking method and moisture level. Dressing baked separately allows better control over browning and consistency. Whether you call it Paula Deen cornbread stuffing or Paula Deen cornbread dressing, the goal is a moist, savory side dish that pairs perfectly with turkey and giblet gravy.

What to Serve With Paula Deen Cornbread Stuffing

This Southern cornbread dressing works especially well with roasted meats, rich gravies, and classic holiday vegetables.

Roasted turkey: The savory herbs and moist bread complement the mild flavor of turkey.
Roast chicken: A practical choice for Sunday dinners or smaller holiday meals.
Baked or roasted pork: The cornbread’s savory flavor pairs well with pork and pan juices.
Giblet gravy: Spoon it over the dressing for a traditional Southern-style serving.
Green beans: Add a fresh vegetable side to balance the richness of the casserole.
Mashed potatoes: Serve alongside the dressing for a classic holiday plate.
Cranberry sauce: Its tart sweetness provides contrast to the buttery, savory dressing.

For a Thanksgiving meal, serve the dressing warm in its baking dish, with gravy on the side so everyone can choose how much to add.

How to Store and Reheat Paula Deen Cornbread Stuffing

Refrigerate leftover cornbread dressing in a covered, shallow container within two hours of cooking. Keep it at 40°F (4°C) or below and use it within 3–4 days. For longer storage, freeze it in an airtight, freezer-safe container.

Reheat individual portions in the microwave or warm a larger portion in a covered baking dish at 325°F (163°C) until the center reaches 165°F (74°C). Add a splash of chicken stock before reheating if the dressing has dried out.

Paula Deen Cornbread Stuffing Nutrition Information

Estimated nutrition per serving for Paula Deen Cornbread Stuffing, based on 12 servings and the listed ingredients.

Calories: 330 kcal
Total Fat: 15 g
Saturated Fat: 8 g
Cholesterol: 65 mg
Sodium: 850 mg
Total Carbohydrates: 42 g
Dietary Fiber: 2 g
Total Sugars: 5 g
Protein: 8 g

Note: These values are approximate and may vary depending on the cornbread recipe, type of crackers and bread, chicken stock, and exact amount of stock used. Adding sausage will increase the calories, fat, protein, and sodium.

Yield: 12

Paula Deen Cornbread Stuffing Recipe

5.0 Stars (1 Review)

Prep Time 30 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 50 minutes

Ingredients

8–10 cups crumbled unsweetened Southern cornbread
4–5 slices dried white bread
1 sleeve saltine crackers (about 30–35 crackers)
2 cups chopped celery
1 large onion
1 stick (½ cup) unsalted butter
6–7 cups chicken stock
1 tablespoon poultry seasoning
¼–½ teaspoon dried sage
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
3 large eggs

Instructions

Step 1: Combine the Cornbread, Bread, and Crackers
Crumble the cooled, unsweetened cornbread into a large mixing bowl. Add the dried white bread pieces and crumbled saltine crackers.
Toss everything together until evenly distributed. Break up any especially large pieces of cornbread so the stock can moisten the mixture more uniformly.

Step 2: Sauté the Celery and Onion
Melt the butter in a skillet over medium heat. Add the chopped celery and diced onion, then sauté for 5–7 minutes, stirring occasionally.
The vegetables should soften while retaining a little texture. Avoid browning them heavily, as the goal is to develop their flavor without making them overly caramelized.
Transfer the cooked vegetables and all the melted butter into the bread mixture. Stir to distribute them evenly.

Step 3: Add the Chicken Stock and Seasonings
Pour approximately 5 cups of warm chicken stock into the bowl. Add the poultry seasoning, dried sage if using, garlic powder, onion powder, and black pepper.
Mix thoroughly, breaking up dry pockets as you stir. Gradually add more stock until the mixture resembles very wet oatmeal, with some moisture still visible.
You may need the full 6–7 cups, but the exact amount depends on how dry the bread is and how much liquid it absorbs. Taste and adjust the seasonings before adding the eggs. Add extra salt only if needed.

Step 4: Fold in the Beaten Eggs
Let the mixture cool slightly so the eggs do not begin cooking when added. Pour in the beaten eggs and fold them through the dressing until evenly distributed.
Check the consistency again. The mixture should remain very moist rather than dry or crumbly. If it seems too stiff, add a little more chicken stock before transferring it to the baking dish.
Once the raw eggs have been added, do not taste the uncooked mixture. The eggs help the dressing set as it bakes.

Step 5: Bake Until the Center Is Set
Preheat the oven to 350°F (175°C). Transfer the mixture to a greased baking dish and spread it into an even layer.
Bake uncovered for 45–60 minutes, checking toward the beginning of that range if your baking dish is shallow. The surface should be lightly golden, and the center should be hot and set.
Use an instant-read thermometer to verify that the center reaches 165°F (74°C). If the top browns before the middle is ready, loosely cover the dish with foil and continue baking until it reaches the required temperature.
Let the dressing rest briefly before serving. Serve hot with roasted turkey, chicken, pork, or giblet gravy.

Notes

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 330

Frequently Asked Questions About Paula Deen Cornbread Stuffing Recipe

When you give this Paula Deen Cornbread Stuffing Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

1. Is Paula Deen cornbread stuffing the same as cornbread dressing?

They are often used interchangeably in everyday conversation. In much of the American South, the baked casserole is traditionally called cornbread dressing, while stuffing often refers to a bread mixture cooked inside poultry. Paula Deen’s recipe is baked separately in a dish.

2. Can I make Paula Deen stuffing with sausage?

Yes. Brown sausage thoroughly, drain excess grease, and mix it into the dressing before baking. Adjust the seasoning and stock as needed because sausage adds salt, fat, and flavor.

3. Why does Southern cornbread dressing need so much chicken stock?

Cornbread, white bread, and crackers absorb liquid as they soften. Sufficient stock keeps the dressing moist instead of dry and crumbly. Add it gradually because the exact amount depends on the bread’s dryness.

4. Should I use sweet or unsweetened cornbread?

Unsweetened cornbread is the better choice for this savory Southern dressing. It allows the poultry seasoning, vegetables, butter, and chicken stock to remain the dominant flavors.

5. Why is my cornbread dressing mushy?

Too much stock, very moist cornbread, or insufficient baking can contribute to a mushy texture. Start with dried bread, add stock gradually, and bake until the center reaches 165°F (74°C) and the mixture is set.

6. Can I make Paula Deen cornbread dressing without crackers?

You can omit the saltine crackers, but the texture and flavor will change. Because crackers contribute dry structure and absorb liquid, check the mixture carefully and adjust the stock as needed.

7. Can I use turkey stock instead of chicken stock?

Yes. Turkey stock is a suitable alternative and complements the traditional holiday flavors. Use the same gradual-addition method and adjust salt according to the stock’s seasoning.

8. How do I know when cornbread dressing is done?

The top should be lightly golden, the center should be set, and an instant-read thermometer should register 165°F (74°C) in the center. If it has browned too quickly, cover it loosely with foil and continue baking.

9. Can I freeze Paula Deen cornbread stuffing?

Yes. Cool the cooked dressing promptly, divide it into airtight freezer-safe portions, and freeze it. For best quality, use it within about 2–3 months. Thaw in the refrigerator and reheat to 165°F (74°C).

10. What makes Paula Deen cornbread dressing Southern-style?

The combination of unsweetened cornbread, celery, onion, butter, chicken stock, and poultry seasoning gives the dish its familiar Southern character. White bread and saltine crackers contribute to the texture, while optional sage adds a traditional herbal note.

This Paula Deen cornbread stuffing recipe brings together unsweetened Southern cornbread, buttery vegetables, saltine crackers, chicken stock, and classic poultry seasonings in a comforting baked dressing. The key is to add enough stock for a very moist mixture without making it watery, then bake until the center is fully set.

Serve it alongside turkey, chicken, pork, or giblet gravy for a satisfying holiday meal. For a richer variation, turn it into Paula Deen cornbread sausage stuffing by adding cooked, crumbled sausage before baking.

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