Cornbread and wild rice dressing is a classic Southern dish that combines cornbread dressing with a wild rice mixture, creating a casserole full of fall flavors.
WILD RICE AND CORNBREAD DRESSING
Wild Rice and Cornbread Dressing is a rich, moist, savory, and crisp side dish that is uniquely delicious for a Thanksgiving meal.
For me, there can never be too many Southern cornbread dressing recipes. I, for one, do not think dressing is just for a Thanksgiving meal. We love it all year long.
I wanted to serve a wild rice dish alongside a new recipe I created this summer.
I had a portion of cornbread in the freezer, but not enough to make some dressing. And one box of quick cook wild rice in the pantry but not enough to make wild rice dressing. You see where I am going with this. Yes. I decided to combine the two and make cornbread and wild rice dressing.
I also had some fresh sage in the refrigerator that needed some attention, too, so there you have it—a recipe is born.
The dressing turned out especially delicious. We loved it. The fresh sage minced in the mixture adds so much depth to the taste. This is the perfect side dish to serve with chicken, pork chops, and, yes, turkey.
Hope you will try this recipe soon. Enjoy!
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR CORNBREAD AND WILD RICE DRESSING
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Cornbread and Wild Rice Dressing and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE TO BEST CORNBREAD AND WILD RICE DRESSING
Cornbread. The cornbread can be made ahead and stored in the refrigerator until needed in the recipe.
Cornbread substitutes. If you don't want to make a whole pan of cornbread for the recipe, use store bought cornbread. It is readily available in most grocery stores. Or you can use a package of Pepperidge Farm Cornbread Stuffing Mix.
Chicken stock. Turkey stock may be substituted for Chicken Stock. When adding the chicken stock, start with 2 cups and add 1/2 cup at a time to mix. We like our dressing moist, but if you want it to be dryer, add it accordingly.
Chicken option. If you want to make the recipe a main dish, mix in some shredded baked chicken or, even better, a rotisserie chicken.
Storage. Leftovers can be refrigerated in an air tight container.
Freeze for later. You can prepare the recipe in advance. Cover the oven safe baking dish with nonstick wrap and foil. Freeze the wrapped oven safe baking dish for up to one month. Uncover the baking dish, place it in the preheated oven, and bake for an additional 30 minutes or until done.
HOW TO MAKE CORNBREAD AND WILD RICE DRESSING
Cornbread (recipe)
Uncle Ben's Original Long Grain Wild Rice
Onions
Green onions
Celery
Fresh sage
Poultry seasoning
Whole eggs
Milk
Chicken stock (or turkey stock)
Salt
Coarse black pepper
Butter
Uncle Ben's Original Long Grain Wild Rice
Onions
Green onions
Celery
Fresh sage
Poultry seasoning
Whole eggs
Milk
Chicken stock (or turkey stock)
Salt
Coarse black pepper
Butter
HOW TO MAKE CORNBREAD AND WILD RICE DRESSING
Preheat oven to 375 degrees F. Grease a 9x13 inch dish; set aside.
In a large bowl, add all the ingredients as listed EXCEPT THE 1/2 CUP BUTTER. Using a potato masher, mash all together until mixed well.
Pour the mixture into the prepared dish. Arrange fresh sage leaves across the top. Pour/drizzle melted butter evenly over the top of the dressing.
Bake for 45 minutes, and check to see if the dressing is done in around 30 minutes.
The dressing should be golden brown and thoroughly cooked inside.
If not cooked enough, place back in the oven for another 10-15 minutes.
The recipe published November 2017. Updated November 2024
