Creole Cornbread Dressing
Elevate your holiday table with this Creole Cornbread Dressing, a soul-warming recipe brimming with bold flavors and Southern charm. This savory side dish combines crumbled, day-old cornbread with the "holy trinity" of Cajun cooking—onion, celery, and bell pepper—paired with smoky andouille sausage for a hearty twist. Infused with Creole seasoning, aromatic herbs like thyme and sage, and enriched by a perfectly moist texture from chicken broth and eggs, this dish delivers a perfect balance of spice and comfort. Baked to golden brown perfection, this dressing makes an irresistible centerpiece for Thanksgiving or any festive gathering. Serve alongside turkey, roasted chicken, or seafood for a flavorful Creole-inspired feast that will have your guests coming back for seconds!
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Recipe Information
Ingredients
- 4 cups cornbread (preferably day-old, crumbled)
- 4 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 3 stalks celery (diced)
- 1 medium green bell pepper (diced)
- 3 cloves garlic (minced)
- 8 ounces andouille sausage (diced)
- 2 cups chicken broth
- 2 large eggs (beaten)
- 1 tablespoon Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Spread the crumbled cornbread on a baking sheet and place it in the oven for about 10 minutes to dry it out slightly. This will help it absorb the liquid later. Remove and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and green bell pepper. Sauté for 5-7 minutes until the vegetables are softened and translucent.
Add the minced garlic and diced andouille sausage to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the sausage is lightly browned.
In a large mixing bowl, combine the crumbled cornbread, sautéed vegetable-sausage mixture, and fresh parsley. Gently mix to combine.
In a separate bowl, whisk together the chicken broth, eggs, Creole seasoning, thyme, sage, salt, and black pepper.
Pour the liquid mixture over the cornbread mixture, stirring until everything is evenly moistened. The consistency should be moist but not overly soupy. Add more chicken broth if needed.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the dressing is set in the center.
Remove from the oven and let it rest for 10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 31.6 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.1 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 115 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 336 mg | 7% | |
*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.
