Brenda Gantt Cornbread Dressing Recipe [Perfect for Holidays & Thanksgiving Parties]

In every holiday or any family get-together, I always keep one signature dish on the table, & that’s my favorite southern Brenda Gantt’s Dressing Recipe. It’s the kind of Southern classic that brings comfort with every bite.

What I love most about this dressing is how soft and creamy it stays—never dry, never heavy, just the right mix of bread, broth, butter, and simple seasonings. It’s not fancy, but that’s exactly why folks always ask for seconds.

I got hooked on this recipe because it reminds me of old-style kitchens where food was slow-cooked and full of care. If you’re looking for something hearty and honest to serve your people, this is it.

The ingredients are simple—egg bread, white bread, onions, celery, and cream of chicken soup—but the taste feels like a warm memory.

Try this dressing once, and I promise it’ll become a favorite at your table too.

Brenda Gantt Dressing vs. Traditional Southern Dressing

Brenda Gantt’s dressing is not the same as regular Southern dressing. The big change is in the texture and the ingredients.

Most Southern dressings use cornbread, broth, and sage. Brenda skips the sage and uses her own soft egg bread. It’s baked with buttermilk and eggs, then mixed with cream of chicken soup.

This switch makes the dressing creamy and moist. It holds together when you scoop it, instead of cutting into heavy slices.

The flavor is simple but rich. You get the warmth of celery, onions, and turkey broth in every bite.

People love Brenda’s version because it feels soft, tender, and comforting. It melts in your mouth. It’s a tasty change from the dry, crumbly dressings many of us grew up with.

Brenda Gantt Dressing Ingredients

• 1 bunch celery (10–12 stalks) – I chop celery into small pieces so it blends right in. It softens while cooking, adds a light crunch, and brings that fresh, earthy taste every good dressing needs.
• 3 large onions – When chopped and cooked, onions turn sweet and tender. They melt into the mix and give the base that deep, homey flavor that makes this dressing so comforting.
• 1 stick salted butter (½ cup) – Butter is what makes everything rich. It softens the vegetables, adds flavor, and keeps the dressing moist. Without it, the texture just wouldn’t be the same.
• 3 cans cream of chicken soup – This soup is the secret to the creamy texture. It thickens the mix, blends the flavors, and adds a soft, savory taste that holds the whole dish together.
• 1 big pan egg bread – Brenda’s egg bread is light, soft, and crumbly. It’s richer than plain cornbread because of the eggs, and it forms the heart of the dressing, holding all the flavors in place.
• 10 slices white bread – A little stale white bread soaks up broth like a sponge. It helps balance the egg bread, keeps the mix tender, and gives the dressing that soft, scoopable feel.
• 3 cups turkey broth (or chicken broth) – The broth carries all the flavor into the bread. Turkey broth is best, but chicken works too. It makes the dressing moist, savory, and rich from the very first bite.
• Salt, to taste – Salt is simple but key. A little at the end wakes up the flavors and keeps the dish from tasting flat. Just a pinch or two is enough.
• Optional: Sage or seasonings – Brenda doesn’t use sage, but you can if you like. A light sprinkle changes the flavor, giving it that classic herb taste that some folks expect in Southern dressing.

How To Make Brenda Gantt’s Dressing at Home

Step 1 – Prepare the Vegetables

Chop the entire bunch of celery into thin strips, then dice it into small pieces. Chop 3 onions into small chunks. Place celery and onions in a large pot.

Cover them with just enough water to barely cover the vegetables, not too much, since this water will become part of the dressing’s flavor base.

Step 2 – Cook the Vegetables

Add 1 stick of salted butter to the pot with the celery and onions. Bring to a boil, then reduce the heat and simmer until the vegetables are tender. This creates a flavorful broth with the butter melted in. Do not drain this—every bit of liquid and vegetables will be used in the dressing.

Step 3 – Add the Soup

When the celery and onions are tender, stir in 3 cans of regular cream of chicken soup. Do not substitute with low-fat versions; they are too thin and will not give the right consistency. Mix well until the soup blends into the vegetable mixture. This is the base for your dressing.

Step 4 – Prepare the Breads

While the vegetable base is cooking, prepare the breads. First, crumble the pan of egg bread (soft cornbread baked with 5 eggs) into very fine crumbs, breaking up any large chunks. Place the crumbs into a large baking pan or mixing pan.

Next, tear 10 slices of slightly stale white loaf bread into small pieces, gently pulling apart the insides. Scatter these torn pieces on top of the crumbled egg bread. Do not stir the breads together at this stage.

Step 5 – Combine Base and Bread

Pour the hot celery, onion, butter, and cream of chicken mixture evenly over the breads. Make sure each piece of loaf bread gets some of the hot mixture. Let the bread sit for 15–20 minutes so it can absorb the liquid and soften.

Step 6 – Add the Broth

Measure out 3 cups of turkey broth from your cooked turkey (or substitute chicken broth if needed). Gradually pour 2–3 cups into the bread mixture, folding it gently with a spoon. Break up any large chunks of loaf bread with the side of your spoon. Mix until everything is evenly moistened but not soupy.

Adjust the amount of broth depending on the texture; the mixture should be very moist but able to hold together. Taste at this stage and add a little salt if needed.

Step 7 – Final Mixing

Fold the mixture gently until the loaf bread pieces are well blended with the egg bread and everything is evenly seasoned. The texture should be soft and uniform. Some people like to add sage here, but Brenda does not—leave it plain unless your family expects that flavor.

Step 8 – Bake the Dressing

Transfer the mixture into a large casserole dish (or two, depending on size). Bake at 350°F (175°C) until hot, bubbly, and lightly set. The dressing should remain soft and moist; it is not meant to cut into firm squares. Baking time will vary depending on dish depth, but usually 35–45 minutes.

Tips To Make The Best Brenda Gantt Dressing

Don’t rush the bread soaking—it needs time.
Let the bread sit with the hot mix. This gives it time to soak up flavor and stay soft all through.

Use real butter, not margarine.
Butter adds richness you can’t fake. Margarine makes it flat, but butter melts into the bread and brings that classic Southern taste.

Broth should be warm when adding, keeps texture right.
Warm broth blends smooth with bread. Cold broth makes clumps. Pour it in slowly and fold until the dressing feels moist, not soupy.

Taste before baking—season lightly if needed.
Before sliding into the oven, grab a small taste. A pinch of salt or a touch of seasoning now makes all the difference later.

Keep it moist, not dry; that’s the secret.
The dressing should stay soft, creamy, and spoonable. Don’t overbake. If it looks too dry, add a little more broth before finishing.

Variations & Add-Ins for Brenda Gantt’s Dressing

Boiled eggs – Chop boiled eggs and fold them in before baking. They add extra texture and a little richness that blends perfectly with the soft bread mix.

Chicken pieces – Shredded chicken turns this dressing heartier. It mixes well with the broth and soup, making every bite more filling while still keeping that soft Southern style.

Herbs – If your folks like extra flavor, sprinkle in sage, thyme, or parsley. Each herb gives a fresh kick that brightens the simple, savory taste.

Corn kernels – Corn adds a sweet crunch against the soft bread. It brings color and just the right bit of bite to the creamy dressing mix.

Spicy touch – For a little heat, stir in cayenne or cracked black pepper. It lifts the flavor without overpowering the smooth, mellow base of the dressing.

How To Serve This Brenda Gantt’s Dressing

• Roast Turkey – The dressing soaks up turkey juice like a sponge. That mix of bread and meat makes the plate feel complete, and honestly, it just feels right together.
• Mashed Potatoes – Fluffy potatoes with butter slide right into this meal. The creamy bite next to the soft dressing makes it all taste smooth, warm, and filling in the best way.
• Green Beans – I like having green beans or my own canned green beans on the side. They bring a little crunch and a fresh snap that cuts through all the rich bread and broth.
• Cranberry Sauce – The sweet and sharp taste of cranberry wakes the plate up. It gives a bright pop against the soft, heavy dressing and makes every bite more fun.
• Gravy – I can’t skip gravy. A spoon poured over the top ties everything together. It’s simple, but it makes the whole dish richer and more comforting.

Questions You May Ask

What are the exact ingredients for Brenda Gantt’s cornbread dressing?
Brenda’s dressing calls for celery, onions, salted butter, cream of chicken soup, egg bread, white loaf bread, turkey or chicken broth, and a little salt. Some folks like adding sage or other herbs, but Brenda usually keeps hers plain and simple.

How do you make Brenda Gantt’s dressing soft and moist?
The key is letting the breads soak up the hot soup and broth mixture before baking. Don’t rush this step. Also, bake until it’s set but still soft—never until dry. Adding enough warm broth keeps it moist.

Should I use homemade or store-bought cornbread for this recipe?
Homemade is always better here. Brenda uses her own egg bread, which is richer and softer than boxed mixes. Store-bought cornbread works in a pinch, but it won’t give the same creamy, tender texture.

How long should Brenda Gantt dressing bake?
Bake it at 350°F for about 35–45 minutes. The top should be bubbly and set, but the inside should stay soft and spoonable. Don’t overbake, or you’ll lose the creamy texture.

Can Brenda Gantt’s dressing be made gluten-free or dairy-free?
Yes, but you’ll need to swap a few things. Use gluten-free breads in place of egg bread and loaf bread. For dairy-free, replace butter with plant butter and choose a dairy-free cream soup.

Why does Brenda use cream of chicken soup?
The soup keeps it creamy and adds flavor. Without it, the dressing can turn dry. Don’t skip it, and don’t swap for low-fat versions.

How many people does this recipe serve?
It makes a big batch, enough for 10–12 servings. Perfect for big tables, but you can cut in half if cooking small.

Making Brenda Gantt’s Dressing Recipe is more than just following a recipe—it’s about filling your kitchen with warmth and bringing a little comfort to your table.

Every bite is soft, creamy, and full of those cozy, familiar flavors that make people smile. I hope you give it a try, maybe add your own little twist, and see how it becomes a new favorite at your meals.

Don’t forget to share your experience with us—I’d love to hear how it turned out in your kitchen.