Description
This Old Fashioned Southern Cornbread Dressing recipe is a classic holiday side dish that is a must-have for Thanksgiving. With a perfect balance of flavors and textures, this dressing is savory, comforting, and sure to become a family favorite.
Ingredients
Scale
Cornbread:
- 1 (9×9-inch) pan of cornbread, crumbled
White Bread:
- 6 slices day-old white bread, torn into pieces
Vegetables and Seasonings:
- 1/2 cup (1 stick) unsalted butter
- 1 medium onion, finely chopped
- 3 celery stalks, finely chopped
- 2 teaspoons poultry seasoning
- 1 teaspoon sage (optional)
- Salt and pepper to taste
Binding and Garnish:
- 2 large eggs, beaten
- 2–3 cups chicken or turkey broth (as needed)
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare Bread Mixture: In a large bowl, combine crumbled cornbread and torn white bread. Set aside.
- Sauté Vegetables: In a skillet, melt butter and sauté onion and celery until soft. Stir in poultry seasoning, sage, salt, and pepper.
- Combine Ingredients: Pour sautéed vegetables over bread mixture. Add beaten eggs and 2 cups of broth. Mix gently, adding more broth as needed.
- Bake: Transfer dressing to baking dish, spread evenly, and bake for 40–45 minutes until golden brown.
- Rest and Serve: Let dressing rest for 10 minutes before serving. Garnish with parsley if desired.
Notes
- Best made with homemade Southern-style cornbread (not sweet).
- You can prepare the bread mixture ahead for enhanced flavor.
- Add cooked, shredded chicken or turkey for a heartier dish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
