Gordon Ramsay Cornbread Dressing Recipe

Southern cornbread dressing is all about contrast: a soft, almost custardy middle under a crisp, golden top. Crumbled day-old cornbread is tossed with onion and celery softened in plenty of butter, seasoned with sage and thyme, bound with broth and egg, and baked uncovered. About 20 minutes of work, it feeds 10, and you can assemble it the day before.

This is a classic American Thanksgiving side, not a Gordon Ramsay recipe, but his habit of tasting and adjusting as you go matters here more than anywhere. Every pan of cornbread absorbs broth differently.

Ingredients

• 1 pan (9×13-inch) baked cornbread, preferably day-old (about 8 cups crumbled)
• 1/2 cup (115 g) unsalted butter, plus more for greasing the dish
• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 3 celery ribs, finely diced (about 1 cup)
• 2 teaspoons dried sage (or 1 tablespoon chopped fresh sage)
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 3 1/2 to 4 cups (830–950 ml) low-sodium chicken broth, warmed

Dressing or stuffing?

They’re close relatives. Stuffing is cooked inside the bird; dressing is baked separately in a dish, which is the only way to get the crisp top. Southern dressing is also savory, not sweet, so use an unsweetened or lightly sweetened cornbread if you have the choice.

Method

1. Crumble dry cornbread

Break the cornbread into rough 1-inch chunks in a very large bowl. Dry, day-old cornbread soaks up broth without going mushy. If yours is fresh, let it cool completely, crumble it, and dry the crumbs in a 300°F (150°C) oven for 15 minutes, stirring once.

2. Soften the onion and celery

Melt the butter in a large skillet over medium heat and cook the onion and celery for 6–8 minutes, until soft and translucent but not browned.

3. Season and toss

Off the heat, stir the sage, thyme, salt and pepper into the hot vegetables; the heat wakes up the dried herbs. Scrape everything, butter included, over the cornbread and toss gently to coat.

4. Add the broth gradually

Whisk the eggs into the warm broth. Pour in about three-quarters and stir gently, then add more a splash at a time until every crumb is moist and the mix holds together loosely when pressed. It should be damp, not swimming; if liquid pools at the bottom of the bowl, it’s too wet. You may not need all of it.

5. Fill the dish loosely

Heat the oven to 375°F (190°C). Butter a 9×13-inch dish, spread the dressing in without pressing it down, and dot the top with small pieces of butter.

6. Bake uncovered

Bake for 35–40 minutes, until deep golden with crisp edges pulling away from the dish. Don’t cover it; trapped steam softens the top. Rest it for 10 minutes before serving so the middle sets.

Making it ahead

Assemble it through step 5, cover and refrigerate for up to 24 hours, then bake it straight from the fridge, adding 10–15 minutes. It’s better assembled ahead and baked fresh than baked ahead and reheated, which loses the crisp top.

Ways to change it

• Sausage: brown 1 lb of breakfast sausage, drain it and fold it in with the vegetables.
• Vegetarian: use vegetable broth.
• Pecans: add 1 cup of toasted chopped pecans for crunch.

Side Dish

Gordon Ramsay Cornbread Dressing Recipe

Southern-style cornbread dressing with crumbled day-old cornbread, butter-sauteed onion and celery, sage and thyme — baked moist inside with a deeply golden, crisp top.

Chef Gordon Ramsay Recipes

Prep
20 minutes

Cook
40 minutes

Total
1 hour

Serves
10 servings

🖨 Print Recipe

Ingredients

1 pan (9x13-inch) baked cornbread, preferably day-old (about 8 cups crumbled)1/2 cup (115 g) unsalted butter, plus more for greasing the dish1 large yellow onion, finely diced (about 1 1/2 cups)3 celery ribs, finely diced (about 1 cup)2 teaspoons dried sage (or 1 tablespoon chopped fresh sage)1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)1 teaspoon kosher salt, plus more to taste1/2 teaspoon freshly ground black pepper2 large eggs, lightly beaten3 1/2 to 4 cups (830-950 ml) low-sodium chicken broth, warmed

Instructions

01

Crumble the cornbread

Break the baked (preferably day-old) cornbread into rough 1-inch chunks into a very large mixing bowl.

02

Saute the onion and celery

Melt the butter in a large skillet over medium heat. Cook the onion and celery 6-8 minutes until soft and translucent; remove from heat.

03

Toss with the herbs

Stir the sage, thyme, salt and pepper into the hot vegetables, then scrape over the crumbled cornbread and toss gently until evenly coated.

04

Bind it with the broth

Whisk the beaten eggs into the warm broth. Pour about three-quarters over the mixture, then add more a splash at a time until evenly moistened but not soupy.

05

Fill the baking dish

Heat the oven to 375°F (190°C). Butter a 9x13-inch baking dish, spread the dressing in an even layer without packing it down, and dot with butter.

06

Bake until crisp and golden

Bake uncovered 35-40 minutes until deeply golden with a crisp top and edges pulling from the dish. Rest 10 minutes before serving.

Chef Tips

• Day-old cornbread is ideal; if baking fresh, cool completely, crumble, and toast at 300°F (150°C) for 15 minutes.
• Add broth gradually — start with 3 1/2 cups and stop when moist but not soupy; the exact amount depends on your cornbread.
• Bake uncovered so the top crisps; covering traps steam and ruins the crust.
• Make ahead: assemble through the dish step, refrigerate overnight, and bake from cold adding 10-15 minutes.

It’s the classic partner to roast turkey and gravy. For more Thanksgiving sides, try my Gordon Ramsay Green Bean Casserole Recipe and Boursin Mashed Potatoes, and finish with the Gordon Ramsay Pumpkin Spice Latte Tiramisu Recipe. More on Pinterest.