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Home » Recipes » Thanksgiving

Cajun Cornbread Dressing

A corner of a dish with Cajun cornbread dressing made in it, with a corner scooped out.
An old fashioned recipe for Cajun Cornbread Dressing that has been used for generations as a Thanksgiving dressing.
Prep Time :25 minutes mins
Cook Time :3 hours hrs
Total Time :3 hours hrs 25 minutes mins
Servings :24
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Published: Oct 16, 2023 · Modified: Jun 1, 2025 by Melanie Cagle · Leave a Comment

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.

Overhead shot of a dish full of Cajun Cornbread Dressing.
Cajun Cornbread Dressing

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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

Overhead shot of ingredients needed to make a Cajun cornbread dressing recipe.

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.
View of the side of a dish with a cornbread dressing in it, with the corner missing.

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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.

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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.

About Mel

Overhead shot of a pan full of Cajun Cornbread Dressing.

Frequently asked questions: FAQs

What is the difference between cornbread stuffing and cornbread dressing?

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.

What is Cajun cornbread dressing made of?

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.


If you’ve tried this Cajun Cornbread Dressing Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!

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Cajun Cornbread Dressing Recipe

An old fashioned recipe for Cajun Cornbread Dressing that has been used for generations as a Thanksgiving dressing.
Prep Time25 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 25 minutes mins
Servings: 24
Cuisine: Cajun and Creole, Thanksgiving
Author: Melanie Cagle
Prevent your screen from going dark

Equipment

  • Dutch Oven
  • Hamilton Beach Food Processor
  • Pyrex Bakeware 2-Quart 8x11"

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

Write additional notesI usually make two dishes of this recipe because I have some family members who don't like sage. I use poultry seasoning which does contain sage but it's not strong. After I have poured half the cornbread dressing into the first dish I add some extra sage to the other batch, give a good stir then pour into the other dish.
You can easily half this recipe if you don't want to make two dishes of dressing, or save one dish to freeze for a later date. E.g. if you eat cornbread dressing for Thanksgiving AND Christmas - you already have the other made. Just freeze it.
Did You Make This?Please consider Leaving a Review!

Nutrition

Serving: 1g | Calories: 407kcal | Carbohydrates: 45g | Protein: 21g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 89mg | Sodium: 694mg | Fiber: 1g | Sugar: 2g

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Filed Under: Cajun Recipes, Chicken Recipes, Christmas, Fall Recipes, Side Recipes, Southern Recipes, Thanksgiving

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