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.

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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.

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

• Whole Chicken
• Pork Chops
• Smoked Sausage
• Onions
• Green Onions
• Garlic
• Green Bell Pepper
• Unsalted Butter
• Poultry Seasoning
• Thyme
• Bay Leaves
• Salt and Black Pepper
• Cooked Cornbread

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.

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.

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

• Emeril's Baked Oyster Dressing Recipe
• Cajun Rice Dressing
• Dried Cranberry Sauce
• Cajun Turkey Breast
• Jiffy Corn Casserole in the Crock Pot
• Air Fryer Green Bean Casserole
• Apple Cranberry Salad
• Cracker Barrel Mac and Cheese Recipe
• Cranberry Apple Rice Pilaf
• Cracker Barrel Sweet Potato Casserole
• Leftover Turkey Roll Ups
• Southern Coca-Cola Ham Recipe
• Mirliton Dressing

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.

Frequently asked questions: FAQs

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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