Cornbread Dressing
Elevate your holiday table with this classic Southern Cornbread Dressing, a comforting side dish that’s brimming with rich, savory flavors. Made with a perfect blend of tender, crumbled cornbread, cubed day-old bread, and a medley of aromatic vegetables like sautéed onion, celery, and garlic, this dish is seasoned to perfection with fresh parsley, sage, thyme, and a touch of poultry seasoning. Moist and flavorful thanks to a harmonious mix of chicken or vegetable broth and eggs, this dressing is baked to golden perfection with a deliciously crisp top. Whether you're hosting a festive feast or craving a taste of traditional comfort food, this easy-to-prepare cornbread dressing is sure to become a family favorite. Perfect as a Thanksgiving side dish or anytime you want to impress your guests, it’s a crowd-pleaser that pairs beautifully with turkey, ham, or roasted vegetables.
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Recipe Information
Ingredients
- 6 cups (crumbled) cornbread
- 2 cups (cubed) day-old bread
- 1 cup unsalted butter
- 1 large (diced) yellow onion
- 4 stalks (diced) celery
- 3 cloves (minced) garlic
- 3 tablespoons (chopped) fresh parsley
- 2 teaspoons (dried) sage
- 1.5 teaspoons (dried) thyme
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups chicken or vegetable broth
- 2 large eggs
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Crumb the prepared cornbread into a large mixing bowl. Add the cubed day-old bread and combine.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until soft and translucent, about 8-10 minutes. Stir in the minced garlic and cook for an additional minute.
Add the sautéed vegetable mixture to the bowl with the cornbread and bread cubes.
Sprinkle the chopped parsley, dried sage, dried thyme, poultry seasoning, salt, and black pepper over the mixture, and gently toss to combine evenly.
In a small mixing bowl, whisk together the eggs and chicken or vegetable broth until well combined.
Gradually pour the egg and broth mixture over the cornbread mixture, stirring gently until the dressing is moist, but not soggy. Use additional broth if necessary.
Transfer the dressing mixture into the prepared baking dish, spreading it out into an even layer.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set.
Let the cornbread dressing cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.9 g | 227% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 11060 mg | 481% | |
| Total Carbohydrate | 502.9 g | 183% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 71.2 g | ||
| Protein | 103.0 g | 206% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 2089 mg | 161% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 2199 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
