Across Arkansas — from the River Valley to the Ozark foothills — cornbread dressing is the dish that makes a Thanksgiving table feel like home. Unlike traditional bread stuffing found in other parts of the country, Southern dressing starts with a skillet of golden cornbread, crumbled and mixed with aromatic vegetables, sage, and rich broth. It’s savory, comforting, and deeply rooted in local family traditions.

 

This version keeps things classic: sautéed onions and celery for flavor, plenty of sage (the unmistakable scent of Thanksgiving), and a good amount of broth to keep everything moist. Some Arkansas families stir in chopped boiled eggs or a little shredded chicken to make the dressing heartier — both optional but very authentic touches.

 

What makes this dish special is its texture: soft on the inside, lightly crisp on top, rich with herbs, and perfect for soaking up gravy. It also reheats beautifully, making it one of the most popular leftovers on the Friday after Thanksgiving.

 

Whether you grew up with it or you’re trying it for the first time, this recipe gives you a true taste of holiday cooking in Arkansas.

 

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Full Recipe

 

Ingredients

• 1 full skillet of baked cornbread (homemade or boxed mix), cooled and crumbled

• 1 cup diced onion

• 1 cup diced celery

• 2–3 tablespoons butter or olive oil

• 1–2 teaspoons dried sage (or more to taste)

• 1 teaspoon black pepper

• 1 teaspoon salt (adjust to taste)

• 2–3 cups chicken or turkey broth

• 2 eggs, beaten (optional, helps bind)

• 1 cup shredded chicken (optional, very traditional in Arkansas)

• 1–2 chopped boiled eggs (optional)

 

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Instructions

 

1. Preheat your oven to 375°F.

2. Prepare the aromatics: In a skillet, sauté the onions and celery in butter or oil until soft and fragrant (about 5 minutes).

3. Crumble the cornbread: Place the crumbled cornbread in a large mixing bowl.

4. Add aromatics and seasonings: Mix in the sautéed onions/celery, sage, pepper, and salt.

5. Add optional ingredients: Stir in beaten eggs, shredded chicken, or chopped boiled eggs if using.

6. Pour in the broth: Add 2 cups of broth, then stir gently. Add more broth as needed until the dressing is moist but not soupy.

7. Transfer to a baking dish: Lightly grease a 9×13 pan and spread the mixture evenly.

8. Bake: Cook for 30–40 minutes, or until the top is lightly golden and the dressing is set in the center.

9. Cool slightly and serve: Let it rest for 5 minutes before scooping.

 

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Why It’s a Healthy Living Fit

 

Cornbread dressing can be made lighter by:

 

• Using olive oil instead of butter

• Cutting the broth’s sodium by using low-salt varieties

• Adding extra sautéed vegetables

• Avoiding heavy cream or fatty meats

 

The flavor stays rich, but the dish becomes gentler and more nutrient-balanced.