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Cracker Barrel Dressing

Helen T. Patterson
This Cracker Barrel Dressing recipe brings the beloved Southern side dish right into your kitchen.
Made with crumbled cornbread, sautéed onions and celery, aromatic herbs, and flavorful broth, this dressing is both hearty and comforting.
It’s the perfect side for any holiday gathering or family meal, with the right balance of moist interior and crispy top.
Easy to prepare, this dressing is sure to become a favorite at your dinner table.
Nutrition Facts (per serving)
Calories: 300-350 kcal, Total Fat: 15g, Saturated Fat: 7g, Trans Fat: 0g, Cholesterol: 60mg, Sodium: 600mg, Total Carbohydrates: 35g, Dietary Fiber: 3g, Sugars: 5g, Protein: 6g, Vitamin A: 10% DV, Vitamin C: 5% DV, Calcium: 4% DV, Iron: 8% DV
Estimated based on one serving (assuming 10 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American, Southern
Servings 10 servings
Calories 250 kcal

Equipment

  • 9x13-inch baking dish (1 unit)
  • Large Mixing Bowl – 1 unit
  • Large skillet (1 unit)
  • Spoon or spatula (1 unit)
  • Measuring cups and spoons (1 set)
  • Knife and cutting board (1 set)

Ingredients
  

  • 1 loaf cornbread or 6 cups of crumbled cornbread
  • 1/2 cup butter unsalted
  • 1 medium onion diced
  • 1 cup celery diced
  • 2 cups chicken or vegetable broth or as needed
  • 2 large eggs beaten
  • 1 tablespoon sage dried
  • 1 teaspoon thyme dried
  • 1 tablespoon parsley dried or fresh
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper adjust to taste

Instructions
 

Prepare the Cornbread:

  • If you're using homemade cornbread, bake it ahead of time and let it cool completely.
    Crumble the cornbread into small, bite-sized pieces and set aside.

Sauté the Vegetables:

  • In a large skillet, melt the butter over medium heat.
    Add the diced onion and celery, and sauté for 5-7 minutes until the vegetables are soft and translucent.
    Stir occasionally to prevent burning.

Combine the Ingredients:

  • In a large mixing bowl, add the crumbled cornbread.
    Pour in the sautéed vegetables, along with the broth, beaten eggs, sage, thyme, parsley, salt, and pepper.
    Stir gently to combine until the cornbread is evenly soaked but not too soupy.
    If the mixture feels dry, add a bit more broth, one tablespoon at a time.

Bake the Dressing:

  • Preheat your oven to 350°F (175°C). Transfer the cornbread mixture into a greased 9x13-inch baking dish, spreading it out evenly.
    Bake uncovered for 30-40 minutes, or until the top is golden brown and crispy, and the interior is soft and moist.
    For a crunchier top, increase the oven temperature to 375°F (190°C) for the last 5-10 minutes.

Serve and Enjoy:

  • Let the dressing sit for a few minutes to cool before serving.
    Enjoy it with your favorite roasted meats, mashed potatoes, or greens for a complete Southern meal.

Notes

  • Cornbread: If you’re using store-bought cornbread, be sure it’s not too sweet. A more traditional, savory cornbread will yield the best results for this dressing recipe.
  • Make-Ahead: You can prepare this dressing a day ahead. Simply cover the assembled dressing with plastic wrap or foil and refrigerate. When ready to bake, let it come to room temperature before placing it in the oven.
  • Freezing: This dressing can be frozen for up to 3 months. Cool it completely, then store it in an airtight container. To reheat, thaw overnight in the fridge, then bake as usual.
  • Texture Tips: If you prefer a moister dressing, add a bit more broth. For a firmer dressing, use slightly drier cornbread and reduce the amount of liquid.
Keyword Cracker Barrel Dressing