This old fashioned Cajun Cornbread Dressing recipe has been handed down generations. It's perfectly moist, full of meaty flavor and ideal cornbread dressing for next to a Thanksgiving turkey.
The ingredients are pretty basic, however, due to the cooking technique (which is a very Cajun inspired method) there is so much flavor.
The combination of chicken, pork and smoked sausage being cooked together then using that stock for the dressing is genius.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More Thanksgiving recipes you'll love
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Cajun Cornbread Dressing Recipe
- 💬 Comments
What makes this recipe so yummy
- It might be time consuming, but a good Cajun cornbread dressing is a labor of love. Most Louisiana folk will tell you that the dressing is the most important part of a Thanksgiving feast. You can't skimp on that.
- The best way save time is to make the cornbread a day or two ahead for use the next day.
- This recipe actually gives you enough for two casserole dishes full. Perfect for a large gathering, or to freeze the other for Christmas dinner, during the holiday season.
- Of all the Cajun dressing recipes (and there's a few) - this is my favorite recipe.
- Having this on your Thanksgiving Tables really makes for a wonderful Thanksgiving dinner.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: First thing you'll need to do is add the chicken, pork chops and smoked sausage to a large pot. Pour enough water to cover all the meat then cook on a slow boil for about 90 minutes (until the meat is tender).
- Step 2: Debone the meat and set aside in a large mixing bowl. Strain the broth mixture and keep for later. Quickly clean that pot because we'll use it again.
- Step 3: Add the onion, bell pepper and green onions to a food processor and chop until finely diced. (Don't overdo it though, you don't want it too mushy).
- Step 4: Melt butter in the cleaned pot and add the chopped onions, garlic and bell pepper. Add the poultry seasoning and thyme and give a good stir. Cook on low-medium heat for about 15 minutes until soft.
- Step 5: While the onions are cooking add half of the meat to the food processor and grind up. Add to the pot with the onions and repeat with the remaining meat.
- Step 6: Add the reserved broth, bay leaves and season with salt and pepper to taste. Cook, covered on medium heat for about 30 minutes.
- Step 7: Add the crumbled cornbread to the pot and stir to combine.
- Step 8: Pour into two greased 8x11" casserole dish or baking dish and bake in a preheated oven for 30 minutes or until golden brown.
- Step 9: Remove and allow to sit for about 15-20 minutes before serving.
Hint: Take one of the dishes and once cooled completely freeze it and serve for Christmas dinner too.
Recipe variations and substitute ideas
- Andouille Sausage - instead of regular smoked sausage.
- Chicken Broth - if you need to add any more fluids and you're out of the homemade broth feel free to use Chicken broth, or turkey broth.
- White Bread - if you need to bulk up the cornbread.
- Cajun Seasoning - add some Cajun seasoning mix to your dish.
- Cayenne Pepper - for a little heat.
- Red Bell Pepper - instead of green bell pepper, for sweetness.
- White Pepper - just a pinch, for a little something different.
- Ground Beef - instead of ground pork chops.
- Homemade cornbread - I used two box mixes of Southern cornbread and cooked them combined in a 12" large skillet.
- Cream of Chicken Soup - a lot of people use this in their dressing.
- Fresh Sage - Sometimes this just can't be beat.
- French Bread - or Italian bread instead of cornbread. Although the kind of bread is important for making it an old fashioned cornbread dressing. It's personal preference I guess.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I like to use a food processor to get the onions and bell peppers nice and finely diced so that they melt into the dressing. It's also needed to grind up the meat.
I use a Dutch oven for all the cooking, it maintains a wonderful even heat.
There are some affiliate links in the recipe card below if you want more information on this equipment.
More Thanksgiving recipes you'll love
How to store leftovers
Once cooled completely cover the dish with aluminum foil and store in the refrigerator for up to 4 days.
This recipe does freeze well. Store in a freezer safe container and freeze for up to 3 months.
Mel's kitchen notes
If you can age your cornbread so that it is nice and dry/stale it will be better for this recipe.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
There's not much difference. Stuffing tends to be a mixture (just like this recipe) that is stuffed inside the cavity of poultry. Dressing is usually cooked on its own in a dish.
It's a combination of meats, cornbread and broth - and it's full of seasoning. It's not something that is stuffed inside of poultry or anything. It's designed to be eaten alongside.
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Cajun Cornbread Dressing Recipe
Ingredients
- 1 Each Whole Chicken skin removed, cut into pieces
- 4 Each Pork Chops
- 16 Ounces Smoked Sausage cut into sections
- Water
- 2 Each Yellow Onions finely diced
- 6 Each Green Onions finely diced
- 1 Each Green Bell Pepper finely diced
- 6 Cloves Garlic chopped
- 4 Tablespoons Unsalted Butter unsalted
- ½ teaspoon Ground Thyme
- ½ teaspoon Poultry Seasoning
- 4 Each Bay Leaves
- Salt and Pepper to taste
- 10 Cups Cornbread cooked and crumbled
Instructions
- Remove the skin from the whole chicken and cut into quarters, or pieces (it's not important, it just needs to fit into the pot).1 Each Whole Chicken
- Add to a large pot with the pork chops and smoked sausage and pour enough water to cover all the meat. Cook on a slow boil, covered, for about 90 minutes.4 Each Pork Chops, 16 Ounces Smoked Sausage, Water
- Remove the meat and set aside in a bowl, allow to cool. Strain and keep the broth for later. Wash the pot to use again.
- Chop the onions, garlic and bell pepper in a food processor until very finely chopped (but not mush).2 Each Yellow Onions, 1 Each Green Bell Pepper, 6 Cloves Garlic, 6 Each Green Onions
- Add to the large pot you just washed along with the butter and cook over medium-high heat. Add the thyme and poultry seasoning and stir well then cook for 15 minutes.4 Tablespoons Unsalted Butter, ½ teaspoon Ground Thyme, ½ teaspoon Poultry Seasoning
- While that's cooking add half the meat to the food processor and grind it up. Do the same with the remaining meat so it's all ground up.
- Add the ground meat, the reserved broth, bay leaves and salt and pepper to taste.4 Each Bay Leaves, Salt and Pepper to taste
- Cover and cook on medium heat for 30-45 minutes.
- Preheat the oven to 350°F.
- Remove the bay leaves from the pot then add the crumbled cornbread to the pot. Stir to combine.10 Cups Cornbread
- Pour into 2 greased 8x11" casserole dishes. Bake uncovered for 30 minues.
- Allow to sit for 15 mintues before serving.
Notes
Nutrition
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