Description
This Southern Cornbread Dressing is a classic holiday side dish featuring a savory blend of crumbled cornbread, white bread, sautéed onions and celery, and traditional herbs baked to golden perfection. Moist and flavorful, it’s a comforting accompaniment perfect for Thanksgiving or any festive meal.
Ingredients
Scale
Base
- 1 batch (8×8-inch) prepared cornbread, crumbled
- 4 cups day-old white bread, cubed
Vegetables and Seasoning
- 1 medium onion, diced
- 3 celery stalks, diced
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sage
- ½ teaspoon salt
- ½ teaspoon black pepper
Liquids and Others
- 4 tablespoons unsalted butter
- 2 cups chicken or turkey broth (more as needed)
- 2 large eggs, beaten
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: In a large skillet over medium heat, melt the unsalted butter. Add the diced onion and celery, cooking them gently until they are soft and translucent, about 7 to 8 minutes.
- Combine Breads and Seasonings: In a large mixing bowl, combine the crumbled cornbread and cubed white bread. Add the sautéed vegetables along with poultry seasoning, dried sage, salt, and black pepper, mixing well to distribute the flavors evenly.
- Add Eggs and Broth: Stir in the beaten eggs. Gradually add the chicken or turkey broth, mixing until the dressing is moist but not soupy. Adjust the broth amount as needed based on the dryness of the bread.
- Transfer and Bake: Transfer the mixture evenly into the prepared baking dish. Bake in the preheated oven for 40 to 45 minutes, or until the dressing is golden on top and set in the center.
- Rest and Serve: Remove the dressing from the oven and let it rest for 10 minutes before serving to allow it to set and flavors to meld.
Notes
- For extra flavor and texture, consider stirring in cooked, crumbled sausage or chopped boiled eggs.
- This dressing can be made a day ahead and reheated gently before serving.
- Use either homemade or store-bought cornbread, but ensure it is fully cooled before crumbling to avoid sogginess.
