Cornbread Dressing
This Southern Cornbread Dressing is made with warm buttery cornbread crumbles, savory herbs, and sauteed veggies. This traditional cornbread dressing is an easy recipe for your Thanksgiving table.
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. This recipe makes a 9x13 batch 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