Cracker Barrel Cornbread Dressing Copycat Recipe
This cracker barrel dressing recipe delivers the same dense, savory, herb-forward dressing that makes the restaurant’s holiday sides so popular, and you can make it at home any night of the week. It’s the kind of side dish that disappears fast at the table.
Most versions you’ll find online are either too wet or too bland. This one gets the ratio right, with a firm-but-moist crumb and enough sage and celery to actually taste like something.
Why I Love This Recipe
The cornbread base gives it a slightly sweet, earthy backbone that plain white bread dressing just doesn’t have. Combined with the sautéed celery and onion, you get something that tastes genuinely savory all the way through.
It also reheats well, which not every dressing does. The sour cream in the mix holds the structure together so it doesn’t turn to mush in the microwave the next day.
This is the version I keep coming back to for holidays, potlucks, and honestly just a big Sunday dinner.
Recipe Ingredients
- 1 batch (about 8 cups crumbled) cornbread – Homemade or store-bought; day-old cornbread crumbles more cleanly
- 4 slices white sandwich bread – Adds lightness; stale bread works best
- 1 cup diced celery – About 3 stalks; provides crunch and savory depth
- 1 cup diced yellow onion – About 1 medium onion; yellow onion gives the mildest, sweetest base
- 4 tbsp unsalted butter – For sautéing the vegetables; adds richness
- 2 cups chicken broth – Low-sodium lets you control the salt level
- 1 can (10.5 oz) cream of chicken soup – The binder that gives the dressing its creamy interior
- 1/2 cup sour cream – Keeps the texture moist and cohesive during baking and reheating
- 2 large eggs, beaten – Holds everything together as it bakes
- 1 tsp dried sage – The dominant herb flavor; rub it between your fingers before adding to wake it up
- 1 tsp dried thyme – Rounds out the sage without competing with it
- 1/2 tsp black pepper – Freshly ground is noticeably better here
- 1/2 tsp salt – Adjust to taste depending on your broth’s sodium level
Variations / Substitutions
- Turkey broth – Swap in equal parts for chicken broth during Thanksgiving week for a deeper, more roasted flavor.
- Cream of mushroom soup – Replaces the cream of chicken soup for a meatless version; the flavor is earthier and slightly darker.
- Fresh sage and thyme – Use 1 tbsp fresh sage and 1 tsp fresh thyme in place of dried; the herb flavor will be brighter and more floral.
- More heat – Add 1/4 tsp cayenne or a pinch of red pepper flakes to the vegetable sauté if you want a little warmth in the background.
- Greek yogurt – Full-fat Greek yogurt works in place of sour cream at a 1-to-1 ratio; the tang is slightly sharper but the texture holds just as well.
- Gluten-free – Use a gluten-free cornbread mix and certified gluten-free cream of chicken soup; the texture will be a touch more crumbly but still sliceable.
If you enjoy Southern sides like this, you might also like looking up a Cracker Barrel hashbrown casserole recipe to round out the spread.
How To Make Cracker Barrel Dressing
Step 1: Sauté the Vegetables
Melt the 4 tbsp unsalted butter in a large skillet over medium heat. Add the 1 cup diced celery and 1 cup diced yellow onion, and cook for about 8 minutes, stirring occasionally, until the onion is translucent and the celery has softened but still has a little bite to it.
You’ll know they’re ready when the onion has gone from opaque white to a soft, glassy look and the whole pan smells like the start of something good. Pull them off the heat and let them cool for 5 minutes before adding to the bread mixture, so the heat doesn’t scramble the eggs later.
Step 2: Crumble the Bread Base
While the vegetables cool, crumble the 8 cups of cornbread and tear the 4 slices of white sandwich bread into small, roughly 1-inch pieces into a very large mixing bowl. You want a mix of fine crumbles and slightly larger bits — that variation in texture is what keeps the finished dressing from being one dense uniform slab.
Don’t overthink the size. Rough, uneven pieces are fine, and the wet ingredients will pull everything together as it soaks and bakes.
Step 3: Mix the Dressing
Add the cooled vegetable mixture to the bread bowl. Pour in the 2 cups chicken broth, the 1 can (10.5 oz) cream of chicken soup, the 1/2 cup sour cream, and the 2 beaten eggs. Sprinkle in the 1 tsp dried sage, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt. Stir everything together until no dry pockets of bread remain.
The mixture should look wet, almost like a loose batter. That’s exactly right. If it looks dry or the bread isn’t fully moistened, add broth in 2 tbsp increments until it comes together. Wet going in means moist coming out.
Step 4: Bake the Dressing
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and pour the dressing mixture in, spreading it into an even layer. Bake uncovered for 45 to 55 minutes, until the top is deep golden brown and the center reads 165°F (74°C) on an instant-read thermometer.
The edges will set and pull away from the sides of the dish first, around the 35-minute mark. The center will still look a little soft at that point, which is normal. Give it the full time. The thermometer reading is your most reliable cue that the eggs have set completely.
Step 5: Slice and Serve
Pull the dish from the oven and let it sit for 5 minutes, then cut it into squares and plate directly from the pan. For the best presentation, drag a spoon of pan drippings or warm chicken broth across the top of each square and finish with a pinch of fresh thyme leaves.
Recipe Tips
- Use day-old or dried cornbread. Fresh, still-moist cornbread can make the dressing gummy. If you baked yours the same day, spread the crumbles on a sheet pan and dry them in a 300°F (150°C) oven for 10 minutes first.
- Don’t skip the sour cream. It’s easy to leave out if you’re out of it, but it’s what keeps the interior from drying out into a cracker-dry brick, especially in portions reheated the next day.
- Taste the mixture before it goes in the oven. The raw mixture is safe to taste because the eggs are fully incorporated but not yet cooked, and this is your only chance to adjust salt. Different broths vary a lot in saltiness.
- A glass or ceramic baking dish browns the top more evenly than a dark metal pan, which tends to over-brown the bottom before the center sets.
Bake times by pan size (at 375°F / 190°C):
| Pan Size | Depth of Dressing | Bake Time |
|---|---|---|
| 9×13 inch | About 1.5 inches | 45 to 55 min |
| 8×8 inch (half batch) | About 1.5 inches | 35 to 45 min |
| 9×9 inch | About 1.75 inches | 40 to 50 min |
How To Store
- Refrigerate – Cool completely, then cover tightly or transfer to an airtight container. Keeps well for up to 4 days.
- Reheating – Individual portions reheat in the microwave in about 90 seconds on medium power. For a whole pan, cover with foil and warm at 325°F (165°C) for 20 minutes. Add a splash of broth over the top before reheating to keep it from drying out.
What To Serve With Cracker Barrel Dressing
This dressing is rich and starchy, so it wants something with contrast next to it. Roast chicken or a simple pan gravy gives it moisture and protein without competing with the herb flavor. Cranberry sauce works well too, since the acidity cuts through the richness of the cream of chicken soup and sour cream base in a way that a plain vegetable side just won’t. Green beans or roasted broccoli round out the plate and add some color without making the meal feel heavy.
Frequently Asked Questions
Can I assemble this the night before?
Yes. Mix everything together, pour it into the greased baking dish, cover tightly with plastic wrap, and refrigerate overnight. Pull it out 20 minutes before baking to take the chill off, then bake as directed.
Can I freeze the dressing?
Yes, but the texture softens a bit after freezing. Bake it fully first, cool completely, then freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
My dressing came out too wet in the middle. What went wrong?
The most likely cause is underbaking. Pull it only when the center reaches 165°F (74°C) on a thermometer; visual cues on the top alone can be misleading.
Can I make this without the cream of chicken soup?
Yes. Substitute with 1 cup of whole milk whisked with 2 tbsp of flour and 1 tsp of chicken bouillon powder. It won’t be quite as creamy, but the structure and flavor will be close.
Ingredients
Method
- Melt 4 tbsp butter in a large skillet over medium heat. Add the celery and onion and cook for 8 minutes until the onion is translucent and the celery has softened. Remove from heat and cool for 5 minutes.
- Crumble the cornbread and tear the sandwich bread into 1-inch pieces into a large mixing bowl, leaving a mix of fine and coarser pieces.
- Add the cooled vegetables, chicken broth, cream of chicken soup, sour cream, beaten eggs, sage, thyme, black pepper, and salt to the bowl. Stir until no dry pockets remain. The mixture should look wet and loose.
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish, pour in the dressing, and spread evenly. Bake uncovered for 45 to 55 minutes until the top is deep golden brown and the center reads 165°F (74°C).
- Let the dressing rest for 5 minutes, cut into squares, and plate. Spoon pan drippings or warm broth over each square and finish with a pinch of fresh thyme leaves.
