Southern Living Cornbread Dressing Recipe With Pepperidge Farm: Herbed Bready Comfort for Holiday Feasts

This classic dressing brings Southern tradition to your holiday table with rich, herbed flavor built on Pepperidge Farm cornbread.

Every bite delivers comfort in a golden, savory blend that pairs perfectly with roasted turkey or ham. The secret lies in the perfect balance of herbs and moisture.

Ingredients for Southern Living Cornbread Dressing Recipe with Pepperidge Farm

Classic Southern comfort starts with Pepperidge Farm cornbread and a handful of fresh herbs.

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The cornbread base is non-negotiable here. Pepperidge Farm is the go-to for that perfect crumb—grab the 14-oz package (or two if you want leftovers). Fresh herbs make a difference, but dried work in a pinch (just use half the amount). I snag my sage and thyme from Whole Foods—their bunches are fresh and fragrant. The celery should have crisp stalks and bright leaves. Don’t skip them; they add that essential crunch.

No poultry seasoning? Sage + thyme + rosemary + nutmeg gets you there. Short on broth? Water plus bouillon cubes works (use half the salt though). If your dressing seems dry, add a splash more broth or a beaten egg. The onions can be sweet or yellow—whatever you’ve got. Trader Joe’s has great pre-diced mirepoix if you’re in a hurry (no shame).

This tastes even better the next day once the flavors meld. Keeps 4-5 days in the fridge, reheats beautifully. Can be prepped a day ahead—just bake before serving. Leftovers? Freeze for up to 3 months (perfect for post-holiday cravings).

Step-by-Step Instructions for Southern Living Cornbread Dressing With Pepperidge Farm

Here’s how I make this holiday classic with perfect texture and rich herb flavor.

Step 1: Prepare and Toast the Cornbread Base

Crumble the 1 package Pepperidge Farm Cornbread into a large baking dish, aiming for pieces about ½-inch in size. Spread them in an even layer and bake at 300°F for 15-20 minutes until the edges turn light golden brown and feel dry to the touch.

This toasting step is crucial—it prevents the dressing from turning mushy when you add the liquid ingredients. You want the cornbread to maintain some structure while absorbing the flavors. Let it cool completely before proceeding.

Step 2: Sauté the Aromatic Vegetable Base

Melt ½ cup of the unsalted butter in a large skillet over medium heat. Add the diced 2 whole Yellow Onion and 4 whole Celery Stalks and cook for 8-10 minutes, stirring occasionally, until the vegetables soften and turn translucent.

Stir in the 2 tbsp Fresh Sage Leaves, 1 tbsp Fresh Thyme Sprigs, and 2 tsp Poultry Seasoning. Cook for an additional 2 minutes until the herbs become fragrant. This builds the flavor foundation that makes the dressing taste so rich and complex.

Step 3: Combine Wet and Dry Ingredients

In a large bowl, whisk together the 2 whole Large Eggs, remaining ¼ cup melted unsalted butter, and 3 cups Chicken Broth. Pour this liquid mixture over the toasted cornbread and toss gently to combine. The cornbread should be moistened but not soggy—you want to see the liquid absorbed without pooling at the bottom.

Sprinkle the 0.5 cup All-Purpose Flour, 1.5 tsp Salt, and 1 tsp Black Pepper evenly over the mixture and fold everything together gently. The flour helps bind the dressing, while the salt and pepper enhance all the savory flavors.

Step 4: Bake Until Golden and Set

Transfer the mixture to a greased 9×13-inch baking dish and spread it into an even layer. Bake at 350°F for 40-45 minutes, until the top is golden brown and the center feels set when you gently press it with a spoon.

Halfway through baking, I like to rotate the dish for even browning. You’ll know it’s done when the edges pull away slightly from the sides of the pan and the top has a beautiful, crispy crust. Let it rest for 10 minutes before serving to allow the dressing to firm up slightly.

Creative Variations of This Dish

Sausage and Apple

Brown 1 lb breakfast sausage with 1 diced apple before mixing into the dressing. The sweetness of the apple complements the savory sausage perfectly. I love using Jimmy Dean mild sausage for this variation. 🍏

Oyster Addition

For a true Southern twist, fold in 1 pint shucked oysters (with their liquor) just before baking. This adds briny depth that’s traditional in coastal regions. Be sure to use fresh, high-quality oysters.

Cheesy Jalapeño

Mix in 1 cup shredded sharp cheddar and 2 diced jalapeños (seeds removed) for a spicy kick. The cheese creates a gooey texture while the jalapeños add fresh heat. This version always disappears first at my gatherings.

Mushroom and Herb

Sauté 8 oz chopped cremini mushrooms with the onions and celery. Add 1 tsp rosemary to the herb blend. The earthy mushrooms pair beautifully with the fresh herbs. 🌿

Sweet Corn Version

Fold in 1 cup corn kernels (fresh, frozen, or canned) for added sweetness and texture. This variation is especially popular with kids. I sometimes add ½ cup diced red bell pepper for extra color.

Gluten-Free Adaptation

Use gluten-free cornbread and replace the all-purpose flour with cornstarch. The texture will be slightly different but still delicious. Check that all other ingredients are certified gluten-free.

Frequently Asked Questions