Cornbread Dressing

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“This is Paul Prudhomme's recipe for cornbread dressing that he uses in his Turducken recipe. I like to bake it as a side dish instead of stuffing for a turkey. If I'm short on time or if I do not have any chicken stock in the freezer I just use canned chicken broth. I also eliminated the giblets in the ingredients listing. If you like giblets add 1 1/2 pounds that have been boiled for an hour and then ground. I also reduced the Cayenne pepper from 2 tsp to 1/4 tsp and the Oregano from 2 tsp to 1 tsp. I can't imagine putting 2 tsp Cayenne pepper in this, however, if you want it VERY, VERY HOT feel free to use the original amount. I did modify the cooking steps a bit but it is still a fantastic dressing. Please don't let the long list of ingredients deter you from making this recipe - it is worth every step and it really is very easy.”

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Mix the "seasoning mix" ingredients together in a small bowl and set aside.
  3. In a large dutch oven or deep skillet melt the butter over medium heat and add the onion, bell pepper, celery, garlic and bay leaf.
  4. Sauté until soft, scraping bottom occasionally, about 30-45 minutes.
  5. Add the seasoning mixture and sauté another 5 minutes.
  6. Add the stock or chicken broth and Tabasco sauce and cook another 5 minutes.
  7. Remove from heat and add the crumbled cornbread, milk and eggs, stirring well to mix.
  8. Spoon the dressing into a greased 9x13 baking pan, spreading mixture evenly.
  9. Bake for 45 minutes.
  10. Remove from oven and discard the bay leaf.

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