Cornbread Dressing Recipe

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Why You’ll Love This Cornbread Dressing Recipe

• Comforting & Flavorful: The combination of cornbread, sautéed onions, celery, and herbs creates a savory, comforting dish with rich flavor.
• Perfect for the Holidays: This dressing is a must-have side dish for Thanksgiving or Christmas, pairing beautifully with turkey, chicken, or ham.
• Customizable: You can easily add sausage, bacon, or even oysters for extra flavor and texture.
• Easy to Make: Using pre-made or leftover cornbread, this dressing comes together quickly and easily.

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Key Ingredients for Cornbread Dressing

1. Cornbread

• Use day-old homemade cornbread or store-bought cornbread. It should be slightly dry to absorb the flavors of the broth and seasonings.

2. Chicken Broth

• Chicken broth keeps the dressing moist and adds savory flavor. You can also use vegetable broth for a vegetarian version.

3. Onion & Celery

• These classic aromatics provide the base for the dressing, adding flavor and texture.

4. Butter

• Butter is used to sauté the vegetables and gives the dressing a rich, buttery flavor.

5. Eggs

• Eggs help bind the dressing together, giving it structure and ensuring it’s moist but not too crumbly.

6. Herbs

• Fresh or dried sage, thyme, and parsley add an earthy, herby flavor to the dressing. You can also add poultry seasoning for extra depth.

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How to Make Cornbread Dressing

This cornbread dressing recipe is simple to prepare and results in a moist, flavorful side dish that’s perfect for the holidays. Here’s how to make it:

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or nonstick spray.

Step 2: Prepare the Cornbread

• Crumble 6 cups of day-old cornbread into a large mixing bowl. If the cornbread is fresh, you can dry it out in the oven by baking it at 300°F for 10-15 minutes.

Step 3: Sauté the Vegetables

• In a large skillet, melt 1/2 cup (1 stick) of unsalted butter over medium heat. Add 1 large diced onion and 3-4 chopped celery stalks. Cook for 5-7 minutes, until the vegetables are softened and fragrant.

Step 4: Add the Herbs

• Stir in 2 teaspoons of dried sage, 1 teaspoon of dried thyme, and 1/4 cup fresh parsley (or 1 tablespoon dried). Cook for another 1-2 minutes to release the flavors.

Step 5: Mix the Dressing

• Add the sautéed vegetables to the crumbled cornbread. 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 evenly moistened.

Step 6: Adjust Moisture

• The cornbread mixture should be moist but not soggy. If it seems too dry, add more chicken broth, 1/4 cup at a time, until you reach the desired consistency.

Step 7: Bake the Dressing

• Transfer the dressing mixture to the prepared casserole dish and spread it out evenly. Bake, uncovered, for 30-35 minutes, or until the top is golden brown and crispy.

Step 8: Serve

• Remove the dressing from the oven and let it cool for a few minutes before serving. Garnish with additional fresh parsley if desired.

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Tips for Making the Best Cornbread Dressing

1. Use Day-Old Cornbread

• Slightly dry cornbread works best for dressing because it absorbs the broth and flavors without becoming mushy.

2. Season Generously

• Don’t be shy with the herbs and seasonings! Sage, thyme, and parsley give the dressing its classic flavor, but feel free to adjust the seasoning to your taste.

3. Keep it Moist

• Add enough broth to keep the dressing moist but not soggy. The consistency should be soft and tender, with a slight crisp on top after baking.

4. Customize with Add-Ins

• You can add cooked sausage, bacon, or oysters to the dressing for extra flavor. Some recipes even include dried cranberries or nuts for added texture.

5. Make Ahead

• Cornbread dressing can be made ahead of time. Assemble the dressing, cover, and refrigerate it overnight. Bake it just before serving.

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Recipe Variations

1. Sausage Cornbread Dressing

• Brown 1/2 pound of ground sausage and mix it into the cornbread mixture for a savory, meaty twist.

2. Bacon Cornbread Dressing

• Add crispy, crumbled bacon to the dressing for a rich, smoky flavor.

3. Vegetarian Cornbread Dressing

• Use vegetable broth instead of chicken broth and omit any meat-based add-ins for a vegetarian version.

4. Oyster Cornbread Dressing

• Stir in 1/2 cup of chopped oysters to the cornbread mixture for a classic Southern variation.

5. Sweet Cornbread Dressing

• Use sweet cornbread and add dried cranberries, pecans, or raisins for a slightly sweeter version of this dish.

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FAQs: Cornbread Dressing

1. Can I Make Cornbread Dressing Ahead of Time?

• Yes! You can prepare the dressing up to a day in advance. Store it covered in the refrigerator, then bake just before serving. If it’s been refrigerated, add a bit more broth before baking to keep it moist.

2. What’s the Difference Between Stuffing and Dressing?

• Stuffing is traditionally cooked inside the turkey or other meat, while dressing is baked separately in a casserole dish. The ingredients are similar, but the textures are different.

3. Can I Freeze Cornbread Dressing?

• Yes! Cornbread dressing freezes well. After assembling, freeze the unbaked dressing in an airtight container for up to 3 months. Thaw in the refrigerator overnight and bake as directed.

4. How Do I Reheat Leftover Dressing?

• Reheat leftover dressing in the oven at 350°F for 15-20 minutes, or until warmed through. Add a splash of broth if the dressing seems dry

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