Traditional Southern Cornbread Dressing Base
Bring the comforting flavors of the South to your table with this Traditional Southern Cornbread Dressing Base, a beloved holiday staple that’s both hearty and customizable. Made with rich, crumbly cornbread and a medley of sautéed onions, celery, and garlic, this recipe is infused with fragrant herbs like sage and thyme, creating a perfectly balanced blend of savory flavors. Enhanced with chicken or vegetable broth for moistness and bound together with lightly beaten eggs, this classic dressing bakes to golden perfection in just 45 minutes. Whether served as-is or elevated with add-ins like sausage, cranberries, or pecans, this cornbread dressing is a versatile dish that pairs beautifully with roasted turkey, ham, or any festive main course. Its simple preparation and crowd-pleasing appeal make it a must-have for Thanksgiving and holiday gatherings alike!
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Recipe Information
Ingredients
- 8 cups Cornbread
- 1 cup Unsalted butter
- 2 medium Yellow onion, finely diced
- 4 stalks Celery, finely diced
- 3 cloves Garlic, minced
- 4 cups Chicken or vegetable broth
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried sage
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 large Eggs, lightly beaten
- 1 as needed Cooking spray or additional butter (for greasing the dish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter, and set aside.
In a large mixing bowl, crumble the cornbread into small, bite-sized pieces. Set aside.
In a large skillet, melt the unsalted butter over medium heat. Add the diced onions and celery, and sauté for 5–7 minutes, until softened and translucent.
Add the minced garlic to the skillet and cook for an additional 1–2 minutes, stirring frequently to prevent burning.
Pour the sautéed vegetables and melted butter over the crumbled cornbread in the mixing bowl.
Stir in the chicken or vegetable broth, fresh parsley, dried sage, dried thyme, salt, and black pepper. Mix well to ensure the cornbread is evenly moistened.
Add the lightly beaten eggs to the mixture and gently fold to combine. The mixture should be moist but not soggy. Adjust with additional broth if needed.
Transfer the cornbread mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and set. Check for doneness by inserting a toothpick in the center; it should come out clean.
Remove from the oven and let the cornbread dressing cool slightly before serving. Serve as-is or customize with additional toppings or mix-ins like sausage, cranberries, or pecans.
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.4 g | 229% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 898 mg | 299% | |
| Sodium | 9540 mg | 415% | |
| Total Carbohydrate | 349.2 g | 127% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 67.8 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1750 mg | 135% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2322 mg | 49% | |
*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.
