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Moore’s Cornbread Dressing




  • 4 pieces of bacon, uncooked
  • 1 small onion, diced
  • 1/2 cup celery, diced
  • 3 tbsp. Moore’s original marinade
  • 9″x13″ pan of baked cornbread, cooled and crumbled
  • 2 eggs hard boiled and chopped
  • 1 can cream of chicken soup
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. sage (optional)
  • 2-4 cups turkey or chicken stock or broth



  1. Pre-heat oven to 350 degrees
  2. Fry bacon until crisp then remove from pan and crumble
  3. In remaining bacon drippings, sauté onion and celery until translucent
  4. Add Moore’s Marinade and heat until bubbly
  5. Pour this mixture over the crumbled cornbread and stir until combined
  6. Add bacon, eggs, soup, salt, pepper, and sage
  7. Add broth or stock until it reaches the desired consistency
  8. Bake in a large casserole dish for about 30 minutes or until lightly browned

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