Cornbread Dressing
This Cornbread Dressing is a Southern style dressing with warm buttery cornbread crumbles, herbs, and sauteed veggies. This Thanksgiving side dish is an easy comforting recipe!
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CORNBREAD DRESSING
Traditional stuffing used to be my least favorite side dish but now this homemade stuffing is my favorite. If you want a Southern version of stuffing, this cornbread dressing is a sweet and savory version of that.
If you are real adventurous you could use this Jalapeno Cheddar Cornbread for a spicy savory twist.
INGREDIENTS
- CORNBREAD – Cooked and crumbled cornbread. You can use store-bought or homemade cornbread.
- TOASTED BREAD – Adding a few pieces of sandwich bread hold this together and helps with the texture.
- DICE CELERY – This gives the stuffing all the flavor.
- DICED YELLOW ONIONS
- BUTTER – Any good stuffing has a decent amount of butter.
- FRESH SAGE – I love fresh sage but you can also replace every tablespoon of fresh sage with one teaspoon of dried sage.
- POULTRY SEASONING – This adds that signature herb flavor.
- CHICKEN BROTH – There’s nothing worse than a dry stuffing so chicken broth moistens it up.
- EGGS – Eggs are the binding agent in the stuffing.
HOW TO MAKE THIS
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Preheat oven to 350 degrees and spray a 9×13 casserole dish with cooking spray.
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In a large bowl, add the cornbread crumbles and bread pieces.
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In a skillet, melt 1/2 cup butter (reserve the remaining 1/4 cup butter for later) and add the onion and celery. Saute until vegetables are soft. Pour mixture into the bowl with the bread. Add the sage, poultry seasoning, salt, and pepper. Stir together.
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In a medium bowl, whisk the eggs and chicken broth. Pour mixture over the cornbread and mix well. Pour into prepared baking dish. Drizzle with remaining 1/4 cup melted butter. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set. Note: At this point I top with a sprinkle of salt. It makes all the flavors pop.
AMOUNT OF CORNBREAD
10 cups of crumbled cornbread is about one 9×13 dish of cornbread or two 8×8 pans of cornbread.
TYPES OF CORNBREAD
I prefer more of a savory cornbread in this but my husband prefers a sweeter cornbread.
CAN I PREPARE STUFFING AHEAD OF TIME?
Yes. You can make and bake ahead of time and then reheat the day of covered at 350 degrees until warm then uncovered for 5-10 minutes so the top gets crispy.
OTHER THANKSGIVING RECIPES:
- Thanksgiving Turkey
- Green Bean Casserole
- Scalloped Potatoes
- Ruth’s Chris Sweet Potatoes
- Cherry Cheese Pie
- Lion House Rolls
- Cranberry Sauce
- Corn Souffle
- Brussels Sprouts with Bacon
- Cranberry Salsa with Cream Cheese
- Cheesy Corn Casserole
- Loaded Mashed Potatoes
Cornbread Dressing
This Cornbread Dressing is a Southern style dressing with warm buttery cornbread crumbles, herbs, and sauteed veggies. This Thanksgiving side dish is an easy comforting recipe!
Ingredients
- 10 cups crumbled cornbread, (see note)
- 3 slices toasted sandwich bread, crumbled or torn into pieces, (about 2 cups)
- 3/4 cup unsalted butter, divided
- 2 cups chopped yellow onion
- 1 ½ cups chopped celery
- 1½ tablespoons minced fresh sage, (or 1½ teaspoons dried sage)
- 1 ½ teaspoons kosher salt
- 1 teaspoon poultry seasoning
- ground pepper to taste
- 2 large eggs
- 2 cups reduced sodium chicken broth
Equipment
skillet (I like these nontoxic one from GreenPan)
9x13 baking dish (this one from Pyrex works great)
Instructions
- Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
- In a large bowl, add the cornbread crumbles and bread pieces
- In a skillet, melt 1/2 cup butter (reserve the remaining 1/4 cup butter for later) and add the onion and celery. Saute until vegetables are soft. Pour mixture into the bowl with the bread. Add the sage, poultry seasoning, salt, and pepper. Stir together.
- In a medium bowl, whisk the eggs and chicken broth. Pour mixture over the cornbread and mix well. Pour into prepared baking dish. Drizzle with remaining 1/4 cup melted butter. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set. Note: At this point I top with a sprinkle of salt. It makes all the flavors pop.
Notes
AMOUNT OF CORNBREAD
10 cups of crumbled cornbread is about one 9x13 dish of cornbread or two 8x8 pans of cornbread.TYPES OF CORNBREAD
I prefer more of a savory cornbread in this but my husband prefers a sweeter cornbread.CAN I PREPARE STUFFING AHEAD OF TIME?
Yes. You can make and bake ahead of time and then reheat the day of covered at 350 degrees until warm then uncovered for 5-10 minutes so the top gets crispy.Serving: 1grams
I’m giving this 5 stars without having tried it because I can tell it’s similar to my Southern grandmother’s recipe. She never wrote hers down so I just eyeball the ingredients every time I make it, but I’m looking forward to trying an actual recipe! Her version varies a little in that she used homemade biscuits in place of the sandwich bread, letting them and the cornbread dry out before mixing. She also added more poultry seasoning. Thanks for sharing!
Thanks Kay! I appreciate it!