Home for Thanksgiving Fried Cornbread Dressing
Bring a comforting twist to your holiday table with "Home for Thanksgiving Fried Cornbread Dressing”! This Southern-inspired side dish transforms classic cornbread dressing into golden, crispy patties that are bursting with the flavors of sage, thyme, and poultry seasoning. Made with crumbled cornbread, soft sandwich bread, and a tender blend of sautéed onions and celery, these savory rounds are pan-fried to perfection for a delightful crunch on the outside and a moist, flavorful center. Perfect as a standout Thanksgiving side or a creative addition to any fall menu, these fried cornbread dressing patties pair wonderfully with turkey, gravy, or even a dollop of cranberry sauce. Ready in under an hour, this recipe adds a fun, nostalgic touch to your holiday spread while delivering big on flavor and texture.
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Recipe Information
Ingredients
- 4 cups cornbread
- 2 slices white sandwich bread
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 4 tablespoons unsalted butter
- 1.5 cups chicken broth
- 2 large eggs
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups all-purpose flour
- 0.5 cups vegetable oil (for frying)
Instructions
Prepare the cornbread one day in advance, allowing it to dry out slightly for better texture in the dressing. Crumble the cornbread into small pieces and set aside.
Tear the white sandwich bread into pieces and mix with the crumbled cornbread in a large bowl.
In a skillet over medium heat, melt the butter. Add the chopped onion and celery, cooking until softened, about 5-7 minutes. Remove from heat and let cool slightly.
In a medium bowl, whisk the eggs and chicken broth together. Add the sage, thyme, poultry seasoning, salt, and pepper, whisking until well combined.
Pour the egg mixture over the cornbread and bread pieces. Add the cooked onion and celery mixture. Mix gently but thoroughly until moistened.
Shape the mixture into small patties, about 3 inches in diameter and 1 inch thick. Place on a parchment-lined tray and refrigerate for 15 minutes to help the patties hold their shape during frying.
Place the flour on a plate. Lightly dust each patty with flour, shaking off any excess.
In a large skillet, heat the vegetable oil over medium heat. When the oil is shimmering but not smoking, add the patties in batches, taking care not to overcrowd the skillet.
Fry the patties for 3-4 minutes per side, until golden brown and crispy. Remove and place on a paper towel-lined plate to drain any excess oil.
Serve immediately as a crispy and flavorful side dish for your Thanksgiving feast.
Nutrition Facts
Calories |
3065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.7 g | 275% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5439 mg | 236% | |
| Total Carbohydrate | 249.4 g | 91% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 35.4 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 987 mg | 76% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1522 mg | 32% | |
*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.
