Cornbread Dressing or Stuffin
Transform your holiday table with this classic Southern-style Cornbread Dressing or Stuffin’, a comforting side dish bursting with rich, savory flavor. Made with crumbly day-old cornbread and a touch of stale white bread or biscuits, this recipe achieves the perfect balance of texture: crisp and golden on top, moist and tender inside. Aromatic sautéed onion, celery, and garlic infuse the dish with irresistible depth, while fresh parsley, sage, and thyme elevate its herbaceous charm. Bound together with a light mix of eggs and gently moistened with chicken or vegetable broth, this hearty dressing is baked to perfection in just 45 minutes. Ideal as a crowd-pleasing companion for roast turkey or ham, this make-ahead-friendly recipe is your go-to for Thanksgiving or any festive gathering where comfort food shines.
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Recipe Information
Ingredients
- 8 cups cornbread (preferably day-old)
- 2 cups stale white bread or biscuits
- 8 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 2 cups celery, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 large eggs, lightly beaten
- 1 cup fresh parsley, finely chopped
- 2 teaspoons ground sage (or fresh sage, finely chopped)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Crumble the cornbread and stale white bread or biscuits into a large mixing bowl. Set aside.
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 1 minute until fragrant.
Pour the cooked vegetable mixture over the crumbled bread in the large mixing bowl.
Add the chopped parsley, ground sage, dried thyme, salt, and black pepper to the bread mixture, tossing everything together until well combined.
Gradually pour in the chicken or vegetable broth, mixing as you go. The mixture should be moist but not overly soggy (you may not need all 4 cups of broth).
Once the mixture is well combined, fold in the beaten eggs to help bind the dressing together.
Transfer the mixture to the greased 9x13-inch baking dish, spreading it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the dressing is set in the center.
Remove from the oven and let cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
8874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 415.1 g | 532% | |
| Saturated Fat | 121.3 g | 606% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1197 mg | 399% | |
| Sodium | 20264 mg | 881% | |
| Total Carbohydrate | 1062.5 g | 386% | |
| Dietary Fiber | 64.1 g | 229% | |
| Total Sugars | 229.0 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 3120 mg | 240% | |
| Iron | 61.1 mg | 339% | |
| Potassium | 7040 mg | 150% | |
*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.
