Cornbread Dressing Recipe

Introduction

This classic Cornbread Dressing is a comforting side dish perfect for holidays or any special meal. Combining flavorful herbs, tender vegetables, and moist bread cubes, it offers a deliciously savory taste and satisfying texture.

Ingredients

• ½ cup butter
• 1 onion (diced)
• 1 cup chopped celery
• 1 teaspoon poultry seasoning
• ½ teaspoon ground sage
• 5 cups crumbled cornbread (dry)*
• 5 cups dry white bread cubes*
• 2 tablespoons chopped fresh parsley
• Salt and black pepper (to taste)
• 2 to 3 cups chicken broth (or as needed)
• 3 eggs (beaten)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Melt the butter in a large skillet over medium heat. Add the diced onion, chopped celery, poultry seasoning, and ground sage. Cook, stirring occasionally, until the vegetables are tender but not browned. Remove from heat and allow to cool slightly.
3. Step 3: In a large bowl, combine the crumbled cornbread, dry white bread cubes, cooled vegetable mixture, chopped parsley, and salt and pepper to taste.
4. Step 4: In a separate bowl, whisk together the beaten eggs and 2 cups of chicken broth until smooth.
5. Step 5: Drizzle the egg mixture over the bread mixture, gently tossing just until everything is moistened. If the mixture seems dry, add more chicken broth a little at a time. Let the mixture stand for a few minutes between additions so the bread can absorb the liquid.
6. Step 6: Transfer the mixture to a greased 2-quart baking dish. Bake uncovered for 35 to 40 minutes or until the dressing is heated through and the top is slightly golden.

Tips & Variations

• Use day-old cornbread and bread cubes for best texture; fresh bread may make the dressing too soggy.
• For added flavor, try stirring in cooked sausage or chopped pecans before baking.
• Fresh herbs like thyme or rosemary can be added alongside or instead of parsley for a different herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through to maintain texture. You can also freeze the dressing for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cornbread dressing ahead of time?

Yes, you can prepare the dressing mixture a day in advance and refrigerate it. Bake it fresh before serving for the best taste and texture.

What can I use instead of chicken broth?

Vegetable broth is a great alternative for a vegetarian version, or you can use turkey broth for a richer flavor if available.

Cornbread Dressing Recipe

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★★★★★

4.4 from 125 reviews

A classic Southern-style cornbread dressing made with a flavorful mix of sautéed onions, celery, poultry seasoning, and sage, combined with crumbled cornbread and white bread cubes. This savory side dish is moistened with chicken broth and eggs, then baked to golden perfection, making it a perfect complement for holiday meals or family dinners.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Southern

Ingredients

Scale 1x2x3x

Produce

• 1 onion (diced)
• 1 cup chopped celery
• 2 tablespoons chopped fresh parsley

Dairy & Eggs

• ½ cup butter
• 3 eggs (beaten)

Breads

• 5 cups crumbled cornbread (dry)
• 5 cups dry white bread cubes

Seasonings

• 1 teaspoon poultry seasoning
• ½ teaspoon ground sage
• Salt and black pepper (to taste)

Other

• 2 to 3 cups chicken broth (or as needed)

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the dressing mixture.
2. Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion, chopped celery, poultry seasoning, and ground sage. Cook gently until the vegetables are tender but not browned, which should take about 5-7 minutes. Remove from heat and let cool.
3. Mix bread and veggies: In a large bowl, combine the crumbled dry cornbread, dry white bread cubes, the cooled sautéed vegetables, fresh parsley, and salt and pepper to taste. Stir gently to distribute evenly.
4. Prepare the egg mixture: In a separate bowl, whisk together the beaten eggs and 2 cups of chicken broth until smooth and well combined.
5. Moisten the bread mixture: Slowly drizzle the egg and broth mixture over the bread mixture, gently tossing to moisten all the bread. Add additional chicken broth, ¼ cup at a time, if the mixture seems dry, allowing it to rest a few minutes between additions so the bread absorbs the liquid evenly.
6. Transfer and bake: Grease a 2-quart baking dish with butter or non-stick spray. Spoon the moistened bread dressing evenly into the dish. Bake uncovered in the preheated oven for 35-40 minutes, or until the top is golden and the center is heated through. Serve warm.

Notes

• For best results, use day-old cornbread and bread cubes to ensure they are dry and absorb the liquid properly.
• You can prepare the bread cubes a day in advance by spreading cubes on a baking sheet and letting them dry out or lightly toasting them in the oven.
• Adjust the amount of chicken broth to achieve your preferred moisture level in the dressing.
• This dish is traditionally served as a side during Thanksgiving or holiday meals but pairs well with roasted meats any time.

Keywords: cornbread dressing, traditional dressing, Southern side dish, Thanksgiving side, baked dressing, holiday recipe