Skillet Cornbread Dressing with Giblet Gravy

Why You’ll Love This Recipe

• Classic Southern flavor: tender cornbread crumbs, savory herbs, and rich turkey drippings.
• Texture perfection: custardy middle with crisp, bronzed edges.
• Make-ahead friendly for holiday timing and easy reheating.
• Includes a foolproof, silky giblet gravy that tastes like Thanksgiving.

Grocery List

• Produce: 1 large yellow onion, 4 ribs celery, fresh sage, fresh thyme, fresh parsley, 1 small onion (for gravy), 1 rib celery (for gravy), 1 bay leaf
• Dairy: Buttermilk, unsalted butter, large eggs
• Pantry: Cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, black pepper, poultry seasoning, turkey or chicken stock, optional dry sherry

Full Ingredients

Skillet Cornbread (10-inch)

• 1 1/2 cups fine to medium ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups buttermilk, at room temperature
• 2 large eggs, at room temperature
• 4 tablespoons unsalted butter, melted and slightly cooled, plus 1 tablespoon for the skillet

Cornbread Dressing

• 8 cups crumbled, day-old cornbread (from the skillet cornbread above)
• 6 tablespoons unsalted butter
• 1 large yellow onion, diced (about 1 1/2 cups)
• 4 ribs celery, diced (about 1 1/2 cups)
• 2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried rubbed sage)
• 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon poultry seasoning
• 1 1/4 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 3 1/2 to 4 cups turkey or chicken stock, warmed
• 1/2 cup turkey pan drippings (optional but recommended)
• 2 large eggs, beaten
• Butter for greasing the baking dish

Classic Giblet Gravy

• Turkey giblets and neck (from 1 turkey; reserve liver separately)
• 4 cups water
• 1 small onion, halved
• 1 rib celery, cut into chunks
• 1 bay leaf
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1/2 cup turkey pan drippings (skimmed of excess fat)
• 1 to 2 cups turkey or chicken stock (as needed for consistency)
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon dry sherry (optional)
• 1 tablespoon fresh parsley, chopped (optional garnish)

Step-by-Step Instructions

Step 1: Bake the Skillet Cornbread

Heat the oven to 425°F (218°C). Place a 10-inch cast-iron skillet in the oven with 1 tablespoon butter to preheat. In a bowl, whisk cornmeal, flour, baking powder, baking soda, and salt. Whisk in buttermilk and eggs until just combined, then stir in the melted butter. Carefully remove the hot skillet, swirl to coat, pour in the batter, and bake 20 to 25 minutes until golden and a tester comes out clean. Cool 20 minutes.

Step 2: Dry and Crumble the Cornbread

Crumble the cooled cornbread into 1/2-inch pieces; you should have about 8 cups. For the best texture, spread on a sheet pan and air-dry, uncovered, 4 hours or overnight. For a same-day shortcut, bake at 300°F (150°C) for 12 to 15 minutes, stirring once, until the crumbs feel slightly dry but not hard.

Step 3: Sauté Aromatics and Herbs

Reduce oven to 350°F (175°C). In a large skillet over medium heat, melt 6 tablespoons butter. Add onion and celery with a pinch of salt and cook, stirring, until tender and translucent, 8 to 10 minutes. Stir in sage, thyme, parsley, poultry seasoning, 1/2 teaspoon salt, and the black pepper. Cook 1 minute to bloom the herbs, then remove from heat.

Step 4: Mix the Dressing

In a large mixing bowl, combine the cornbread crumbs and the warm sautéed vegetables. Pour in 3 1/2 cups warm stock and the turkey drippings (if using). Stir gently until evenly moistened; the mixture should be thick but spoonable. If it looks dry, add up to 1/2 cup more stock. Taste and adjust salt (drippings vary in saltiness). Let the mixture rest 5 minutes, then stir in the beaten eggs.

Step 5: Bake the Dressing

Butter a 9×13-inch baking dish. Scrape in the dressing and smooth the top. Cover tightly with foil and bake at 350°F (175°C) for 30 minutes. Uncover and continue baking 15 to 25 minutes until the top is deep golden and the center is set but still moist. For crisper edges, bake a few extra minutes. The center should register about 165°F (74°C).

Step 6: Simmer a Quick Giblet Broth

While the dressing bakes, combine giblets (neck, heart, gizzard; reserve liver), 4 cups water, the small onion, celery chunks, and bay leaf in a saucepan. Bring to a gentle simmer, cover slightly, and cook 45 to 60 minutes until the giblets are tender. Add the liver for the last 5 minutes only. Strain, reserve the broth (you’ll need about 2 1/2 cups), and finely chop the giblets; discard bay leaf and neck bones.

Step 7: Make the Giblet Gravy

In a medium saucepan over medium heat, melt 4 tablespoons butter. Whisk in 4 tablespoons flour and cook, whisking, 2 to 3 minutes until pale blond. Gradually whisk in 2 1/2 cups hot giblet broth, then the 1/2 cup turkey drippings. Simmer 5 to 8 minutes, stirring, until silky and nappe-thick. Stir in chopped giblets and, if using, sherry. Adjust consistency with additional stock as needed. Season to taste with salt and pepper. Hold warm on low.

Step 8: Serve

Spoon the hot cornbread dressing onto plates or into bowls and ladle with the warm giblet gravy. Garnish with chopped parsley and a few thyme leaves, if desired. Serve immediately.

Pro Tips

• Dry crumbs equal better texture: a slightly dried cornbread crumb absorbs stock without turning mushy.
• Season thoughtfully: taste your stock and drippings first—both can be salty. Adjust the dressing salt after adding them.
• Moisture check: the unbaked mixture should be thick but spoonable. If it holds in a mound, add a splash more stock.
• Let it rest: 5 minutes in the bowl allows crumbs to hydrate evenly and prevents a gummy texture.
• Crispy top hack: remove foil for the last 20 minutes and broil 1 to 2 minutes at the end if you love extra crunch.

Variations

• Sausage Cornbread Dressing: brown 12 ounces bulk breakfast sausage; drain and fold into the dressing before baking. Add 1 cup corn kernels for sweetness, if desired.
• Oyster Dressing: fold in 1 pint shucked oysters (drained) plus 2 tablespoons oyster liquor; add an extra 1/2 to 1 cup cornbread crumbs if the mixture becomes too loose.
• Vegetarian Version: omit drippings and use vegetable stock; sauté 8 ounces chopped mushrooms with the onion and celery. Make a mushroom gravy by swapping giblet broth with vegetable stock and adding a splash of soy sauce for depth.

Storage & Make-Ahead

Bake the cornbread up to 2 days ahead; crumble and dry, then store loosely covered at room temperature. Dressing: assemble and bake up to 1 day ahead; cool, cover, and refrigerate. Reheat covered at 350°F (175°C) for 20 minutes, then uncover 10 minutes until hot and crisped. Alternatively, assemble the dressing without the eggs up to 1 day ahead; stir in eggs just before baking.

Gravy keeps 3 to 4 days refrigerated or up to 2 months frozen. Reheat gently, whisking in stock to loosen as needed. Always reheat to 165°F (74°C). Leftover baked dressing can be refrigerated up to 4 days or frozen up to 2 months; reheat covered at 350°F (175°C) until hot.

Nutrition (per serving)

Approximate for 1/10 of recipe with 1/4 cup gravy: 410 calories; 22g fat; 11g saturated fat; 38g carbohydrates; 13g protein; 2g fiber; 980mg sodium. Values will vary based on stock and drippings.