Cornbread Dressing
This classic Cornbread Dressing is made with crumbled cornbread, toasted bread, tender vegetables, sage, and poultry seasoning. It is an easy, flavorful Southern side dish that is perfect for Thanksgiving, Christmas, or any holiday meal.
Equipment
- Oven
- Skillet
Ingredients
- 10 cups Cornbread Crumbled
- 3 slices Toast Toasted and Crumbled
- ¾ cup Butter
- 2 cups Yellow Onions Diced
- 1½ cups Celery Diced
- ½ cup Bell Pepper Diced
- 1½ tablespoon Sage
- 1½ teaspoon Salt
- 1 tablespoon Poultry Seasoning
- 2 Eggs
- 2 cups Chicken Broth
- Pepper To taste
Instructions
- Prepare the oven and baking dish: Preheat the oven and spray your baking dish with cooking spray.
- Sauté the vegetables: In a large skillet over medium heat, melt the butter, reserving ¼ cup for the top of the dressing. Add the diced onion, celery, and bell pepper. Cook until soft for about 7 minutes, stirring occasionally. Then remove from heat. ¾ cup Butter 2 cups Yellow Onions 1½ cups Celery ½ cup Bell Pepper
- Combine the bread: In a large bowl, add the crumbled cornbread and crumbled toasted bread. Add the sautéed veggies, sage, poultry seasoning, salt, and pepper. Stir everything together until well combined. 10 cups Cornbread 3 slices Toast 1½ tbsp Sage 1 tbsp Poultry Seasoning 1½ tsp Salt Pepper
- Add the wet ingredients: In a separate bowl, whisk together the eggs and chicken broth. Pour the mixture over the cornbread mixture and gently stir until everything is well combined and evenly moistened. 2 Eggs 2 cups Chicken Broth
- Bake the dressing: Pour the dressing mixture into the prepared baking dish. Drizzle the remaining ¼ cup of melted butter over the top. Cover the dish with foil and bake for 30 minutes.
- Finish uncovered: Remove the foil and continue baking for about 15 minutes, or until the top is golden brown.
Notes
- Use Good Cornbread: The cornbread is the base of this dressing, so use a cornbread you enjoy eating on its own. Homemade or store-bought both work great.
- Don't Overmix: Once you add the broth and eggs, gently stir everything together. You want the bread to be evenly moistened without breaking it down too much.
- Add the Broth Gradually: Depending on how dry your cornbread and toasted bread are, you may need slightly more or less broth. The mixture should be moist but not soupy.
- Let it Rest: Allow the dressing to sit for a few minutes after coming out of the oven. This gives it a chance to set up and makes it easier to serve.
Storage
- Refrigerator: Allow the dressing to cool, then transfer it to an airtight container or cover the baking dish tightly with foil. Store in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. If the dressing seems dry, add a splash of chicken broth while reheating.
- Freezing: Freeze in a freezer-safe container or wrap it tightly. Cornbread dressing can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 957kcalCarbohydrates: 137gProtein: 18gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 205mgSodium: 2115mgPotassium: 456mgFiber: 7gSugar: 40gVitamin A: 1179IUVitamin C: 13mgCalcium: 362mgIron: 5mg
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