Cornbread dressing is a traditional Southern side dish made with crumbled cornbread, herbs, and vegetables. It’s the perfect comfort food for holidays like Thanksgiving or Christmas, offering a savory, flavorful complement to roasted meats or poultry. This dressing is moist, hearty, and packed with flavor, making it a must-have on any holiday table.
Why You’ll Love This Recipe:
- Savory and Comforting: The rich, savory flavors of cornbread, herbs, and vegetables make this dish the ultimate comfort food.
- Perfect for Holidays: Cornbread dressing is a staple for Thanksgiving and Christmas, but it’s delicious any time of year.
- Easy to Make Ahead: This dressing can be made ahead of time, making it a convenient dish for busy holiday cooking.
- Customizable: Add sausage, cranberries, or nuts to create your own twist on this classic recipe.
Key Ingredients
- Cornbread: Use homemade or store-bought cornbread as the base for this dressing.
- Onion: Finely chopped onion adds flavor and sweetness to the dish.
- Celery: Adds crunch and a mild, savory flavor.
- Butter: Helps sauté the vegetables and adds richness to the dressing.
- Chicken Broth: Moistens the cornbread and adds a savory flavor.
- Eggs: Bind the dressing together and provide structure.
- Fresh Herbs: Sage, thyme, and parsley give the dressing a classic flavor.
- Salt and Pepper: Simple seasonings that enhance the flavor of the dressing.
How to Make Cornbread Dressing
Step 1: Make the Cornbread
- If you’re using homemade cornbread, prepare it according to your favorite recipe and let it cool completely. You’ll need about 6 cups of crumbled cornbread for this recipe. Store-bought cornbread works too!
Step 2: Preheat the Oven
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
Step 3: Sauté the Vegetables
- In a large skillet, melt 1/2 cup of butter over medium heat. Add 1 chopped onion and 1 1/2 cups of chopped celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
Step 4: Mix the Dressing
- In a large mixing bowl, combine 6 cups of crumbled cornbread and the sautéed vegetables. Stir in 1/4 cup of chopped fresh parsley, 2 teaspoons of fresh sage (or 1 teaspoon dried), and 1 teaspoon of fresh thyme (or 1/2 teaspoon dried).
- In a separate bowl, whisk together 2 cups of chicken broth and 2 large eggs. Pour the broth mixture over the cornbread and vegetables, stirring gently until everything is well combined. Season with salt and pepper to taste.
Step 5: Assemble and Bake
- Transfer the cornbread mixture to the greased baking dish. Spread it out evenly and dot the top with small pieces of butter for extra richness.
- Bake the dressing for 30-40 minutes, or until the top is golden brown and slightly crispy around the edges.
Step 6: Let It Rest and Serve
- Allow the dressing to cool for 5-10 minutes before serving. This allows the dressing to set and makes it easier to slice and serve.
Tips for the Best Cornbread Dressing
- Use Day-Old Cornbread: Slightly stale or day-old cornbread works best for this recipe because it absorbs the broth better and holds its shape.
- Add More Broth if Needed: If the dressing seems too dry before baking, add a little more chicken broth until it reaches your desired consistency. The dressing should be moist but not soggy.
- Customize with Add-Ins: Feel free to add cooked sausage, dried cranberries, or chopped nuts to the dressing for extra flavor and texture.
- Make It Ahead: You can prepare the dressing up to 1 day in advance. Cover and refrigerate it before baking, then bake as directed when you’re ready to serve.
Recipe Variations
- Sausage Cornbread Dressing: Add cooked, crumbled sausage to the cornbread mixture for a heartier dish.
- Cranberry Cornbread Dressing: Stir in 1/2 cup of dried cranberries for a sweet and savory twist.
- Gluten-Free Cornbread Dressing: Use gluten-free cornbread to make this recipe gluten-free.
- Vegetarian Cornbread Dressing: Swap chicken broth for vegetable broth to make this a vegetarian-friendly dish.
Frequently Asked Questions (FAQs)
1. Can I make cornbread dressing ahead of time?
Yes! You can prepare the dressing up to a day in advance. Cover and refrigerate the unbaked dressing, then bake it just before serving.
2. How do I store leftover cornbread dressing?
Store leftover cornbread dressing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
3. Can I freeze cornbread dressing?
Yes, cornbread dressing can be frozen. Once cooled, store it in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
4. What can I serve with cornbread dressing?
Cornbread dressing pairs perfectly with roast turkey, chicken, ham, or pork. It’s a classic side dish for Thanksgiving or Christmas meals but is also great with any roasted meat or vegetable dish
Cornbread Dressing Recipe
This savory, flavorful cornbread dressing is a classic side dish made with crumbled cornbread, fresh herbs, and sautéed vegetables. Perfect for holiday gatherings!
Ingredients
- 6 cups crumbled cornbread homemade or store-bought
- 1/2 cup butter
- 1 large onion chopped
- 1 1/2 cups celery chopped
- 1/4 cup fresh parsley chopped
- 2 tsp fresh sage or 1 tsp dried
- 1 tsp fresh thyme or 1/2 tsp dried
- 2 cups chicken broth
- 2 large eggs beaten
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Sauté onion and celery in butter until softened.
- In a large bowl, combine crumbled cornbread, sautéed vegetables, and herbs.
- In a separate bowl, whisk together broth and eggs. Pour over the cornbread mixture and stir gently.
- Transfer to the prepared baking dish and bake for 30-40 minutes until golden brown.
Notes
- Add sausage or dried cranberries for a heartier version.
- If the dressing seems dry, add more broth before baking.