Sauces & Condiments
This Southern Living cornbread dressing recipe with Pepperidge Farm—featuring crispy crust and creamy herb filling—is the showstopper your holiday table deserves, and here’s why it works. 🌟 while absorbing all the savory flavors, creating a texture that's both satisfying and elegant.
The secret lies in toasting the bread until golden and crisp, then mixing it with a rich dressing of chicken stock, herbs, and cornmeal for that signature texture. This method transforms a simple side into the star of your meal, with layers of flavor that develop as it bakes.
The result is a dressing that's tender yet sturdy enough to hold its shape when sliced.
What you'll achieve is a dish that's crispy on the outside, creamy and flavorful inside, with just the right amount of herbed dressing to keep every bite interesting.
The Pepperidge Farm bread adds a subtle buttery note that complements the savory herbs and cornmeal perfectly. This isn't just dressing—it's the centerpiece of your holiday spread.
Perfect for Thanksgiving, Christmas, or any special gathering where you want to impress without spending hours in the kitchen. The recipe scales easily, so you can make it for a crowd or save leftovers for sandwiches later. Let's get started on creating this showstopping dish!
Ingredients for southern living cornbread dressing recipe with pepperidge farm
Pepperidge Farm bread and crispy cornmeal crust—just eight ingredients transform holiday sides into showstopping centerpieces.
| Ingredient | Amount | Notes |
|---|---|---|
| Pepperidge Farm Farmhouse White Bread Loaf 🍞 | 2 whole | Day-old preferred for crispiness |
| Cornmeal 🌽 | 1 cup | Fine grind for smooth texture |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for even toasting |
| Chicken Broth 🍗 | 2 cups | Low-sodium preferred, homemade best |
| Heavy Cream 🥛 | ½ cup | Full-fat for rich texture |
| Fresh Sage Leaves 🌿 | ½ cup | Chopped, stems removed |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Parsley Leaves 🌿 | ¼ cup | Chopped, for freshness |
| Garlic Cloves 🧄 | 4 cloves | Minced, for depth of flavor |
| Shallots 🧅 | 2 whole | Minced, for subtle sweetness |
| Dijon Mustard 🍯 | 1 tbsp | For tangy brightness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Sage 🌿 | 1 tsp | Substitute if fresh unavailable |
The Pepperidge Farm Farmhouse White Bread is non-negotiable here—its buttery, sturdy texture toasts perfectly without falling apart. Grab the day-old loaf from the bakery section (or use bread from 24 hours prior). For the cornmeal, Bob's Red Mill is my go-to—it toasts evenly without burning. The butter should be cold and cubed (not melted) to create those golden, crispy pockets. If you're short on time, Trader Joe's sells pre-sliced Pepperidge Farm loaves that work in a pinch, though fresh is always better.
No fresh sage? Dried works at half the amount, but trust me on this—fresh herbs make all the difference. The shallots can be swapped for 1 tbsp minced yellow onion if you're out, but they add a delicate sweetness that's hard to beat. For the broth, homemade is ideal, but Swanson or Pacific Foods low-sodium options are solid shortcuts. The mustard adds that tangy kick—Dijon is essential (not yellow mustard). And if you're making this ahead, prep the herb mixture separately and fold it in just before baking to keep those flavors vibrant.
This keeps beautifully for 3 days in the fridge, wrapped tightly in foil. Reheat in a 350°F oven for 15 minutes until crispy again—nothing beats leftovers for sandwiches or next-day meals. For freezing, portion into individual servings and freeze for up to 3 months. Just thaw overnight in the fridge before reheating. Pro tip: Make a double batch—this disappears fast at holiday gatherings, and the second round always tastes even better.
Why You'll Love This Recipe
- No-Cube Required: I’ll admit, I used to dread the bread cubing step—until I realized this recipe lets you tear the Pepperidge Farm loaf into chunks. No fuss, no measuring, just rip and go. The crusty edges still get crispy, but with half the effort.
- Creamy-Crunchy Magic: That heavy cream and chicken broth combo transforms plain bread into something rich and tender, while the cornmeal adds a subtle crunch. Honestly, the first bite makes me forget it’s technically “dressing”—it’s more like a hug in bread form.
- Weeknight to Holiday: I’ve served this with fried chicken on a Tuesday and as the centerpiece of Thanksgiving leftovers. The same simple ingredients work for both—just adjust the herbs or add a splash of stock if it’s dry. My lazy Sunday brunch? Check. My in-laws’ dinner? Also check.
- Budget-Friendly Leftovers: Between us, this recipe stretches farther than you’d think. The butter and cream make it feel special, but the Pepperidge Farm loaf and cornmeal keep costs low. I’ve reheated portions for days—sometimes cold in sandwiches, sometimes warmed with gravy—and no one complains. (Yes, even my picky teenager.)
Step-by-step instructions for Southern Living cornbread dressing with Pepperidge Farm
Here's how to create that perfect Southern-style cornbread dressing with a crispy cornbread crust.
🍳 Step 1: Toast the Cornbread Crust
Preheat your oven to 350°F. Cut the 2 whole Pepperidge Farm Farmhouse White Bread Loaves into 1-inch cubes and place them in a large bowl. In a separate bowl, mix 1 cup cornmeal with 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp dried sage. Toss the bread cubes with this mixture until evenly coated.
Spread the seasoned bread cubes in a single layer on two rimmed baking sheets. Bake for 15-18 minutes, stirring once halfway through, until the cubes are golden brown and crispy. Watch them carefully—they crisp up quickly! Remove from oven and set aside to cool slightly. This is your flavor foundation.
👨🍳 Step 2: Sauté Aromatics and Build the Base
In a large skillet, melt 0.75 cup unsalted butter over medium heat. Add the 2 minced shallots and 4 minced garlic cloves, cooking for 2-3 minutes until softened and fragrant. Here's where it gets good—add the 0.5 cup chopped fresh sage leaves, 0.25 cup chopped fresh thyme leaves, and 0.25 cup chopped fresh parsley leaves, stirring for 30 seconds until the herbs release their aroma.
Pour in the 2 cups chicken broth and 1 tbsp Dijon mustard, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let it cook for 5 minutes until slightly reduced. This creates a flavorful liquid that'll soak into every bite of your dressing.
🥘 Step 3: Combine and Bake the Dressing
Transfer the toasted bread cubes to a large casserole dish (about 9x13 inches). Pour the warm herb broth mixture over the bread, making sure every cube is coated. Gently stir to distribute evenly. The dressing should look moist but not soggy—if it seems too dry, add 2-3 tablespoons of water.
Cover the dish tightly with aluminum foil and bake at 325°F for 45 minutes. After 45 minutes, remove the foil and stir in the 0.5 cup heavy cream. Return to the oven uncovered for another 15-20 minutes until the top is golden brown and the dressing is heated through. You'll know it's ready when it smells heavenly and the top has a crispy, golden crust.
⏰ Step 4: Rest and Serve
Remove the dressing from the oven and let it rest for 10 minutes before serving. This resting time allows the juices to redistribute, ensuring every bite is moist and flavorful. If you serve it immediately, the juices might run out onto your plate instead of staying in the dressing.
Garnish with additional fresh herbs if desired. The dressing should be warm, with a perfect balance of crispy cornbread cubes and creamy, herb-infused broth. Serve this classic Southern side with roasted turkey or ham for a truly comforting meal.
Pro Tips For Making Southern Living Cornbread Dressing Recipe With Pepperidge Farm
- Cube the Bread Small: I learned this the hard way—big chunks of Pepperidge Farm bread stay dry no matter how much broth you add. Aim for 1-inch cubes, not 2-inch hunks. They’ll soak up moisture evenly and still hold their shape when baking.
- Toast the Cubes First: Skip the raw bread straight into the dish, and you’ll end up with a soggy mess. Toss the cubes in a skillet with a little butter over medium heat until they’re golden—about 5 minutes. This adds texture and prevents a gummy center.
- Don’t Skip the Heavy Cream: I know, it’s easy to swap for milk to save money, but heavy cream makes this dish rich and tender. If you’re watching calories, at least use half-and-half—it’s the difference between a side dish and a showstopper.
- Cover and Rest After Mixing: Once you’ve combined everything, let the dressing sit covered for 10 minutes before baking. This lets the bread soak up the broth and cream properly—no last-minute scrambling to fix dry spots. (Yes, even if you’re impatient like me.)
Essential equipment for great southern living cornbread dressing recipe with pepperidge farm
Must-Have Pan
You'll need a 9x13-inch casserole dish—this is non-negotiable for even baking. I recommend CorningWare for its even heat distribution and durability. If you don't have one, a heavy-duty stainless steel pan works too, but watch for browning. Avoid glass if it's thin—it can cause uneven cooking. 🥘
Skillet for Aromatics
A 12-inch cast iron skillet is ideal for sautéing shallots and garlic—it retains heat beautifully and adds depth to flavors. If you don’t have cast iron, a stainless steel skillet like All-Clad works just as well.
Avoid nonstick for this step—you want those browned bits for flavor. A wooden spoon helps scrape up the delicious fond at the bottom.
Mixing Tools
Use a large mixing bowl (at least 3-quart capacity) for tossing bread cubes with cornmeal. A rubber spatula helps distribute the mixture evenly without crushing the bread. For stirring the broth mixture, I prefer a wooden spoon—it’s gentle on the pan and won’t scratch.
A fine-mesh strainer comes in handy if you need to drain excess liquid from fresh herbs.
Baking Sheets
Two rimmed baking sheets are essential for toasting the bread cubes evenly. Half-sheet pans work perfectly, but avoid wire racks—they can cause uneven crisping. Line them with parchment paper for easy cleanup, but I skip it if I’m reusing the sheets often (the cornmeal crust releases easily).
A wire whisk helps toss the bread cubes with seasonings before baking.
Measuring Essentials
Precision matters here! A set of stainless steel measuring cups (like OXO Good Grips) ensures accurate measurements for cornmeal, broth, and cream. For herbs, a small chef’s knife and cutting board are a must—chop sage, thyme, and parsley finely for even distribution.
A microplane works great for garlic and shallots if you prefer a smoother texture. 🧄
Optional Upgrades
For extra crispiness, a mandoline slicer makes uniform bread cubes in seconds. If you love texture, toast extra cornmeal separately and sprinkle it on top before the final bake.
A thermometer ensures your oven stays at 325°F (critical for even cooking). And for serving, a sharp serrated knife slices through the dressing cleanly—no crumbly mess! 💡
Nutrition facts
Frequently asked questions about Southern cornbread dressing
Can I use regular bread instead of Pepperidge Farm Farmhouse White?
The Pepperidge Farm bread's sturdy texture is key for holding its shape when baked. While you could try a similar white sandwich bread, it may not toast as crisply or hold up as well. For best results, stick with Pepperidge Farm or another artisanal white bread with a firm crust.
How do I prevent the dressing from getting soggy?
Toast the bread cubes until deep golden brown (not just pale), and spread them in a single layer on baking sheets. This creates maximum surface area for crisping. Also, don't skip the 10-minute rest before serving—this lets the juices redistribute instead of pooling at the bottom.
Can I make this dressing ahead of time?
Assemble the dressing up to 24 hours ahead, then refrigerate. When ready to bake, add 1-2 tablespoons of water to the broth mixture if it seems dry, then proceed with the baking instructions. The flavors actually improve overnight as the herbs infuse further.
What's the best way to reheat leftovers?
Cover with foil and warm at 325°F for 15-20 minutes until heated through. For extra crispiness, broil for 2-3 minutes at the end. Avoid microwaving—it makes the bread cubes rubbery. Leftovers keep well for 3 days in the fridge or 3 months frozen.
Can I add other ingredients like sausage or cheese?
While traditional, you can customize! Brown ½ lb cooked sausage with the shallots, or stir in 1 cup shredded sharp cheddar before baking. For a vegetarian version, swap the chicken broth for vegetable broth. Just reduce the cream to ¼ cup if adding extra moisture-heavy ingredients.