Description
This Old-Fashioned Cornbread Dressing is a true Southern classic, perfect for holiday dinners or family gatherings. Made with crumbled homemade cornbread, sautéed vegetables, and rich chicken broth, this dressing is moist, flavorful, and packed with comfort. It’s the ideal side dish to complement your Thanksgiving turkey or any hearty main course.
Ingredients
Scale
- 8 cups crumbled cornbread (homemade or store-bought)
- 4 cups cubed white bread (slightly stale)
- 1 cup unsalted butter, melted
- 1 large onion, finely chopped
- 4 celery stalks, diced
- 2 teaspoons fresh sage, chopped (or 1 teaspoon dried sage)
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups chicken broth (plus more if needed)
- 3 large eggs, beaten
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, melt ½ cup of the butter over medium heat. Add the chopped onion and celery, sautéing until softened (about 5–7 minutes). Remove from heat.
- In a large mixing bowl, combine the crumbled cornbread and cubed white bread.
- Add the sautéed vegetables, fresh herbs, salt, and black pepper to the bread mixture. Stir to combine evenly.
- Pour in the chicken broth and beaten eggs, mixing gently until the dressing is moist but not overly soggy. Add more broth if needed.
- Transfer the mixture to the prepared baking dish and drizzle the remaining melted butter over the top.
- Bake for 35–40 minutes, or until the top is golden brown and the dressing is set.
- Remove from the oven and let it cool for 10 minutes before serving.
Notes
- For extra flavor, add cooked crumbled sausage or diced cooked chicken.
- This dressing can be prepared a day ahead. Simply cover and refrigerate, then bake before serving.
- For a richer dressing, use homemade chicken stock.
Nutrition
- Calories: 320 kcal
- Fat: 18g
- Carbohydrates: 34g
- Protein: 7g