Cornbread and Wild Rice Dressing

Cornbread and Wild Rice Dressing is a twist on the classic Thanksgiving dressing that is going to be your new favorite dish!

Classic southern cornbread dressing is topped with chicken and wild rice mixture that comes together into a hearty casserole that will have everyone coming back for more.

Step-By-Step Directions for Cornbread and Wild Rice Stuffing

1. Make the Cornbread: Preheat oven to 400°. Add a tablespoon of shortening to a cast iron skillet and place in the cold oven to preheat. In a large bowl, add cornmeal, flour, baking powder and salt. Add egg, buttermilk and melted butter. Stir together until well combined.
2. Pour into the hot skillet, spreading evenly. Bake 15 minutes or until a toothpick inserted comes out clean. Crumble the cornbread. Lower oven to 375°.

4. Sauté the Vegetables: In a large skillet, melt butter and cook diced onions celery and garlic over medium heat. Stir occasionally until vegetables are softened. Stir in heavy cream.

5. Mix the Cornbread Dressing Layer: In a large bowl, add crumbled cornbread, vegetables and cream mixture, chicken broth, beaten egg, sage, salt and pepper. Mix until well combined.

6. Bake: Butter a 9 x 13- inch casserole dish. Pour cornbread dressing mixture into the pan and spread into an even layer. Cover with aluminum foil and bake for 30 minutes.

7. Wild Rice Layer: In a bowl mix wild rice with diced chicken, onion, chicken broth, garlic, salt and pepper.

8. Bake: Remove foil from the pan and top with wild rice mixture. Spread evenly. Return to the oven, uncovered and bake an additional 30 minutes.

9. Serving: Remove from oven and rest 10 minutes before slicing and serving.

Recipe Variations & Notes

• Casserole: Mix the wild rice and chicken into the cornbread dressing if desired. Spread into a buttered 9 x 13 inch pan. Bake 30 minutes covered and 30 minutes uncovered.
• Make Ahead: Prepare the dressing to the point of baking. Cover tight with plastic wrap and refrigerate up to 2 days. Set casserole out to come to room temperature before baking. Wild rice can be made up to 2 days in advance, store in an airtight container in the refrigerator until ready to cook.
• Storage: Store leftover dressing in an airtight container or covered with plastic wrap in the refrigerator up to 4 days.
• Reheat: Place cornbread and wild rice dressing in a baking pan, cover with aluminum foil and bake at 350° for 12- 15 minutes or until heated through.
• Chicken: The chicken is optional and if you are needing a vegetarian dish, use vegetable broth in place of the chicken broth.

More Thanksgiving Dressing Recipes You Will Love

• Chicken and Dressing is our go-to for Thanksgiving dinner. It’s a hearty casserole filled with savory cornbread, stuffing mix and chicken. A must-have for any southern holiday meal.
• Southern Cornbread Dressing is the classic southern tradition for the holidays. Loaded with homemade cornbread, onions, celery, garlic and plenty of sage.
• Sausage and Cornbread Dressing is a little out of the box for the southern dinner table but it is amazingly delicious. The crispy fried sausage adds great texture and flavor to the classic.
• Get the complete list of our Easy Thanksgiving Dinner recipes.

If you are looking for a new Thanksgiving dressing or stuffing recipe, give this Cornbread and Wild Rice Dressing a try. It is full of amazing flavor that is sure to satifsy.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Print Recipe

5 from 1 vote

Cornbread and Wild Rice Dressing

Cornbread and Wild Rice Dressing is a twist on the classic Thanksgiving dressing that is going to be your new favorite dish!

Prep Time10 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Casseroles

Cuisine: American

Keyword: Cornbread and Wild Rice Stuffing, Thanksgiving dressing, Thanksgiving side dish

Servings: 12 Servings

Calories: 382kcal

Author: Milisa

Ingredients

for the Cornbread

• 1 tablespoon shortening
• 1 cup cornmeal
• 1 cup all purpose flour
• 1 tablespoon + 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1 large egg
• 1/3 cup melted butter

For the Dressing

• 1/2 cup butter
• 3 stalks celery diced
• 1 onion diced
• 1 cup heavy whipping cream
• 1 cup chicken broth
• 2 large eggs
• 2 teaspoons ground sage
• 2 teaspoons black pepper
• 1 teaspoon kosher salt

For the Wild Rice

• 4 cups cooked wild rice
• 1 cup diced cooked chicken
• 1/2 diced onion
• 1/2 cup chicken broth
• 1 tablespoon fresh rosemary minced
• 1 teaspoon granulated garlic
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper

Instructions

• Preheat oven to 400°.
• Add a tablespoon of shortening to a cast iron skillet and place in the cold oven to preheat. In a large bowl, add cornmeal, flour, baking powder and salt. Add egg, buttermilk and melted butter. Stir together until well combined.
• Pour into the hot skillet, spreading evenly. Bake 15 minutes or until a toothpick inserted comes out clean.
• Lower oven temperature to 375°.
• Crumble the cornbread.
• In a large skillet, melt butter and cook diced onions celery and garlic over medium heat. Stir occasionally until vegetables are softened. Stir in heavy cream.
• In a large bowl, add crumbled cornbread, vegetables and cream mixture, chicken broth, beaten egg, sage, salt and pepper. Mix until well combined.
• Butter a 9 x 13- inch casserole dish. Pour cornbread dressing mixture into the pan and spread into an even layer. Cover with aluminum foil and bake for 30 minutes.
• In a bowl mix wild rice with diced chicken, onion, chicken broth, garlic, salt and pepper.
• Remove foil from the pan and top with wild rice mixture. Spread evenly. Return to the oven, uncovered and bake an additional 30 minutes.
• Remove from oven and rest 10 minutes before slicing and serving.

Notes

Casserole: Mix the wild rice and chicken into the cornbread dressing if desired. Spread into a buttered 9 x 13 inch pan. Bake 30 minutes covered and 30 minutes uncovered.

Make Ahead: Prepare the dressing to the point of baking. Cover tight with plastic wrap and refrigerate up to 2 days. Set casserole out to come to room temperature before baking. Wild rice can be made up to 2 days in advance, store in an airtight container in the refrigerator until ready to cook.

Storage: Store leftover dressing in an airtight container or covered with plastic wrap in the refrigerator up to 4 days.

Reheat: Place cornbread and wild rice dressing in a baking pan, cover with aluminum foil and bake at 350° for 12- 15 minutes or until heated through.

Chicken: The chicken is optional and if you are needing a vegetarian dish, use vegetable broth in place of the chicken broth.

Nutrition

Serving: 1g | Calories: 382kcal | Carbohydrates: 31g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 708mg | Fiber: 3g | Sugar: 3g