This cornbread dressing has become a holiday favorite on our table. It comes together easily in a cast iron skillet and delivers classic Thanksgiving flavors: smoky bacon, fragrant sage, and bright thyme. The recipe uses day-old gluten-free cornbread for the best texture, and the dressing bakes until golden and set with a crisp top and a tender, moist interior. It’s simple enough for a weeknight but special enough for a holiday spread.
Cornbread Dressing with Bacon & Sage
Ingredients
- 1 pound applewood-smoked bacon, diced
- 5 tablespoons unsalted butter or dairy-free butter, divided
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 5 cloves garlic, minced
- 8 cups day-old gluten-free cornbread, crumbled
- 2 tablespoons roughly chopped fresh sage
- 2 tablespoons roughly chopped fresh thyme
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- 6 large eggs
- 4 cups turkey stock, plus more if needed
- ½ cup chopped Italian parsley
Instructions
- Preheat the oven to 400°F (205°C). Place a large 12-inch cast iron skillet over medium-low heat. Spread the diced bacon in a single layer across the bottom of the skillet and cook slowly, stirring frequently, until the bacon is crisp and the fat has rendered, about 8–10 minutes. Keep the bacon drippings in the pan.
- Increase the heat to medium and add 3 tablespoons of the butter to the skillet. Add the diced onion and celery and sauté until the vegetables are softened, 6–8 minutes. Add the minced garlic and cook just until fragrant, about 1 minute.
- Stir the crumbled cornbread into the skillet and cook, gently turning occasionally, until the crumbs begin to brown lightly, about 5 minutes. Remove the skillet from the heat and fold in the chopped sage, thyme, salt, and black pepper. Taste and adjust seasoning as needed.
- In a large bowl, beat the eggs until smooth. Whisk in the turkey stock and chopped parsley, then pour this liquid mixture over the cornbread mixture in the skillet. Fold everything together until evenly combined and the cornbread is moistened but not soupy. If the mixture seems dry, add a little more stock, a few tablespoons at a time.
- Dot the top with the remaining butter. Transfer the skillet to the preheated oven and bake until the dressing is set, lightly puffed, and golden brown on top, about 45 minutes. Remove from the oven and let rest for at least 10 minutes before serving to allow the texture to firm up.
- Serve warm as a side for roasted turkey or other holiday mains. Leftovers keep well refrigerated and can be reheated in a covered baking dish at 325°F until warmed through, or gently reheated in a skillet.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Tip: For best texture, use stale day-old cornbread. If you prefer a milder flavor, reduce the bacon to ¾ pound and increase the butter slightly. This dressing can be prepared a day ahead: assemble and refrigerate, then let it come to room temperature before baking. Fresh herbs brighten the dish—if you only have dried herbs, use about one-third the amount, adding them when you sauté the vegetables so they rehydrate and release their flavor.