Video: Grandma’s Corn Bread Dressing -

Video: Grandma’s Corn Bread Dressing

See how to make a corn bread dressing flavored with a touch of sage.

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In this video, you’ll see how to make a top-rated cornbread dressing. The perfect companion for turkey, this crowd-pleasing side dish is a must-have with Thanksgiving dinner. Boxed corn bread makes this recipe so quick and easy. And sage adds savory flavor and a wonderful aroma that just smells like the holidays! It bakes up golden brown in a casserole dish. Watch the video, then get Amy's recipe for Grandma’s Corn Bread Dressing. Don’t forget this one at the holidays. It’s also delicious with pork chops, ham, and other roasts! See more Thanksgiving videos >>

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Nov. 26, 2014 8:08 pm
This is exactly the dressing I grew up eating. I've been a guest in homes that served stuffing (and, yes, there's a big difference between dressing and stuffing) and I'll take the dressing over stuffing any time!
Patricia Putman 
Nov. 22, 2014 2:02 pm
Looking forward to trying this recipe. The video is great addition for us who have never made dressing. My only problem is that I don't want to wait until Thanksgiving!
Nov. 27, 2013 9:06 pm
We use turkey stock instead of chicken. and add an apple (red delicious). also, make sure its soupy looking cause the corn bread and biscuits will soak it up. Very Good Stuff. I didn't even like stuffing until I tried my mother in laws, they are from the south too...
Nov. 27, 2013 6:02 am
Dressing is like grandmothers each is unique and special, and we always like ours best. The basic recipe is very much the same. Take the basic recipe and make it your own. Enjoy the memories of the past and the ones you will make in the future.
Nov. 26, 2013 9:05 pm
My folks (southern) always used 1/2 white bread, cut into smallish cubes and lightly toasted but at least well dried in the oven, and the same amount of corn bread also fairly well dried and perhaps slightly toasted in the oven. The drying done the day or two before. Night before or day of, chop celery and onion. We never measure anything in my family so just chop enough for the amount of bread you're using. We don't precook the vegetables, just throw it in the bread crumbs when we start mixing. I like to use both rubbed sage and leaf sage (grew up using Grandma's garden sage and just crumbling it up between my hands as it's added) and that's done to taste, as is salt and fresh ground pepper. We usually put in a lot, because we loved sage. Pour in enough turkey stock (usually augmented with some canned chicken stock)to throughly moisten, but not turn it into the soupy stuff shown in the video. We never put eggs in it, it was never necessary. I always put foil over the top of th
Nov. 26, 2013 8:21 pm
That is close to my Grandma's dressing. She put egg in and bread crumbs to bind it all together. I will never buy stove top stuffing. This is the only dressing I will eat as well. We put a little of dressing to the side to put in our gravy as well.
Nov. 26, 2013 6:39 pm
Remarkably similar to my grandmother's. She always added a bit of poultry seasoning and less sage than this one, but very close - and always delicious! Having said that: I never, ever use boxed mixes for mine. It is so easy to make it organic and from scratch. I already have my cornbread ready for this week's feast :-)
Nov. 26, 2013 5:08 pm
That's not MY grandma's recipe either! Her's used 1/2 cornbread and 1/2 sourdough bread, pork sausage and a couple of great ingredients: water chestnuts and dried cherries. The best!
Nov. 26, 2013 2:10 pm
That's not MY Grammaw's dressing! She put turkey drumstick and neck meat, gizzard, and liver in her cornbread dressing. She also put half cornbread and half crumbled buttermilk biscuits in her dressing. Lots of sage, pepper, salt, onion, celery, and bell pepper rounded out the wonderful dish!
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