Cajun Cornbread Dressing (2024)

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.

❤️ Why you'll love it

• 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.

🧅 Cornbread Dressing 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.

🥣 Instructions

• 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.

🔄 Substitutions and Variations

• 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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🔌 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.

📘 Related Recipes

• 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

🧊 Storage

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.

💡 Tips

Expert Tip: If you can age your cornbread so that it is nice and dry/stale it will be better for this recipe.

👩‍🍳 FAQs

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