Southern Living Cornbread Dressing Recipe With Pepperidge Farm: Savory Herb-Infused Holiday Classic

This savory dressing brings a touch of Southern tradition to your holiday table without the fuss. A classic combination of herbs and tender cornbread creates a dish that’s rich in flavor and history.

The use of Pepperidge Farm cornbread simplifies prep while keeping the taste authentic. Each bite delivers that comforting, home-style quality you expect from a holiday favorite.

Ingredients for Southern Living Cornbread Dressing Recipe with Pepperidge Farm

Pepperidge Farm cornbread meets fresh herbs and rich broth for that classic holiday taste.

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The cornbread is key here—Pepperidge Farm’s version saves time without sacrificing texture. Grab the buttermilk flavor if available (it’s the most authentic for dressing). For the herbs, fresh sage and thyme make a difference, but dried works in a pinch. I pick mine up at Whole Foods or the local farmers market when they’re in season.

Out of fresh herbs? Dried sage and thyme at half the amount will do—just rehydrate them in the warm broth. No celery? Fennel or bell pepper adds a similar crunch. For a vegetarian twist, vegetable broth swaps in seamlessly. The eggs help bind everything, but if you’re out, a mashed potato or extra cornbread can work in a bind.

This dressing holds up well—store leftovers in an airtight container for 4-5 days in the fridge. It freezes beautifully too, so make extra for 3 months of easy holiday leftovers. Just thaw overnight before reheating.

Step-by-Step Instructions for Southern Living Cornbread Dressing

This traditional method guarantees a moist, flavorful dressing with perfect texture every time.

Step 1: Prepare and Toast the Cornbread Base

Crumble the prepared Pepperidge Farm Cornbread into a large mixing bowl. I like to break it into varying sizes—some fine crumbs and some larger, pea-sized pieces—for better texture in the final dressing.

Spread the crumbs on a baking sheet and toast in a 350°F oven for 10-12 minutes until lightly golden and dry to the touch. This step prevents sogginess and helps the dressing hold its shape when baked.

Remove from oven and let cool completely. The cornbread should feel crisp and dry, not soft or moist. This drying process is essential for absorbing the liquid ingredients properly.

Step 2: Sauté the Aromatic Vegetable Base

In a large skillet, melt the 0.5 cup Butter over medium heat. Add the finely diced Yellow Onion and Celery Stalks, cooking for 8-10 minutes until softened and translucent.

Stir in the 2 tbsp Fresh Sage Leaves, 1 tbsp Fresh Thyme Sprigs, and 1 tsp Dried Rubbed Sage. Cook for an additional 2 minutes until the herbs become fragrant. The mixture should be tender but not browned.

This vegetable-herb mixture forms the flavor foundation of your dressing. The butter should be fully absorbed by the vegetables, with just a slight sheen remaining in the pan.

Step 3: Combine Wet and Dry Ingredients

In a separate bowl, whisk together the 2.5 cups Chicken Broth, 2 whole Large Eggs, 0.25 cup All-Purpose Flour, 1 tsp Salt, 0.5 tsp Black Pepper, and 1 tsp Poultry Seasoning until smooth.

Pour this mixture over the toasted cornbread crumbs in the large bowl. Add the sautéed vegetable-herb mixture and fold everything together gently with a silicone spatula. The mixture should be moist but not soupy.

Let it rest for 10 minutes to allow the cornbread to absorb the liquid. You’ll notice the mixture becomes slightly thicker as it sits. If it seems too dry, you can add a splash more Chicken Broth.

Step 4: Bake to Golden Perfection

Transfer the dressing to a greased 9×13-inch baking dish. Spread it evenly and press down lightly to create an even surface. This helps it bake uniformly.

Bake in a preheated 350°F oven for 30-35 minutes until the top is golden brown and the center reaches 165°F on an instant-read thermometer. The edges should pull away slightly from the sides of the dish.

For an extra-crispy top, broil for 1-2 minutes at the end of baking, watching closely to prevent burning. The finished dressing should have a lightly crisp exterior with a moist, tender interior.

Creative Variations of This Dish

Spicy Andouille Kick

Add ½ lb diced andouille sausage to the sautéed vegetables for a Cajun-inspired twist. The smoky, spicy flavor pairs perfectly with the sweet cornbread. I also add ½ tsp cayenne pepper to the broth mixture for extra heat.

Sweet Corn Addition

Fold in 1 cup corn kernels (fresh, frozen, or canned) with the wet ingredients for added texture and sweetness. This variation reminds me of summer picnics. For extra richness, use buttermilk cornbread instead of the original Pepperidge Farm.

Mushroom Lovers

Sauté 8 oz cremini mushrooms with the onions and celery until golden. This earthy addition deepens the umami profile. I finish with 1 tbsp Worcestershire sauce in the broth for a savory boost.

Cheesy Indulgence

Stir in 1 cup shredded sharp cheddar just before baking for a gooey, comforting version. The cheese melts beautifully into the dressing. Top with ¼ cup grated Parmesan the last 5 minutes of baking for a golden crust.

Apple and Sage

Add 1 cup diced Granny Smith apple to the vegetable sauté for a sweet-tart contrast. Increase the fresh sage to 3 tbsp to complement the fruit. This fall-inspired version is perfect for Thanksgiving.

Vegetarian Delight

Swap the chicken broth for vegetable broth and add 1 cup sautéed walnuts for texture. The nuts provide a satisfying crunch that mimics sausage. I also add 1 tsp smoked paprika for depth. 💪

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