Cornmeal dressing with chicken or turkey and vegetables
Common food
Cornmeal dressing is a savory, comforting Southern staple, often baked into a casserole with chicken or turkey and vegetables. It has a soft, slightly crumbly texture from the cornmeal, enriched by the savory juices of the meat and broth. While it provides a good source of energy from carbohydrates and fats, it's notably lower in protein than a pure meat dish.
Calorie split: 13% protein · 32% carbs · 55% fat
↓ Full nutrition💚 Why it's loved
People adore it for its hearty, soul-warming comfort and its ability to transform leftover turkey or chicken into a satisfying new meal. It's a beloved side or main dish that evokes family gatherings and Southern hospitality.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium and saturated fat, and its refined cornmeal may cause a quicker blood-sugar rise for some. To balance this, pair it with a large, vinegar-dressed green salad to slow digestion, and be mindful of portion sizes, especially if managing blood sugar.
Key benefits
- Provides quick energy from complex carbohydrates
- Contains B vitamins like niacin from cornmeal
- Can be a vehicle for adding vegetables to a meal
- Offers a comforting, familiar texture and flavor
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Traditional Southern cornbread dressing often uses day-old, dried-out cornbread to better absorb the broth and seasonings without becoming mushy.
Full nutrition (USDA data · scales with serving)
| Water | 56.4 g |
| Energy | 237 kcal |
| Protein | 7.6 g |
| Total lipid (fat) | 14.4 g |
| Carbohydrate, by difference | 19.3 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 3.5 g |
| Calcium, Ca | 101 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 121 mg |
| Potassium, K | 147 mg |
| Sodium, Na | 561 mg |
| Zinc, Zn | 1.0 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 14.2 ug |
| Vitamin C, total ascorbic acid | 3.2 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.29 mg |
| Niacin | 2.1 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 66.0 ug |
| Folic acid | 14.0 ug |
| Folate, food | 52.0 ug |
| Folate, DFE | 76.0 ug |
| Choline, total | 49.1 mg |
| Vitamin B-12 | 1.6 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 394 ug |
| Retinol | 385 ug |
| Carotene, beta | 104 ug |
| Carotene, alpha | 6.0 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 2.0 ug |
| Lutein + zeaxanthin | 184 ug |
| Vitamin E (alpha-tocopherol) | 1.6 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.70 ug |
| Vitamin K (phylloquinone) | 22.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.1 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.95 g |
| Fatty acids, total monounsaturated | 6.2 g |
| MUFA 16:1 | 0.18 g |
| MUFA 18:1 | 6.0 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.2 g |
| PUFA 18:2 | 3.7 g |
| PUFA 18:3 | 0.35 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 94.0 mg |
FAQ
Is cornmeal dressing the same as stuffing?
In the Southern U.S., 'dressing' is typically baked in a separate dish, while 'stuffing' is cooked inside the bird. Cornmeal dressing is almost always baked separately.
What gives it its distinctive flavor?
The base is crumbled cornbread, but the savory depth comes from a combination of broth (chicken or turkey), onions, celery, sage, and other poultry seasonings.
Can it be made without meat?
Yes, a vegetable-based version uses rich vegetable broth and often includes mushrooms or plant-based sausage for umami, maintaining the classic texture and flavor profile.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.37 kcal/g · 13% calories from protein · 1.2 g fiber · 3.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.82 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.