Corn Bread Dressing
This delicious Southern Cornbread Dressing is the perfect side dish to round out your Thanksgiving menu! Made with a mixture of cornbread and crusty French bread it's also packed with herbs to make a super flavorful and filling side dish. This easy, classic homemade cornbread dressing is the perfect addition to your holiday table!
Servings: 12 servings
Ingredients
- 1 loaf crusty french bread cut into small cubes (about 6-8 cups), and dried
- 1 cornbread (8x8 pan) cut into small cubes and dried
- 8 tablespoons salted butter divided
- 1 medium onion chopped
- 4 celery ribs chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 Tablespoon fresh rosemary chopped
- 1/2 cup fresh flat Italian parsley leaves chopped
- 2 large eggs
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Slice the french bread and cornbread into bite-size cubes and let them sit out for 1-2 days in a single layer on a baking sheet to dry out.1 loaf crusty french bread, 1 cornbread (8x8 pan)
- Preheat oven to 350° F.
- Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and celery and cook for 4-5 minutes until softened. Add the garlic and cook for an additional 30 seconds.8 tablespoons salted butter, 1 medium onion, 4 celery ribs, 2 cloves garlic
- Add the chicken broth, basil, thyme, sage, rosemary, and parsley to the vegetables. Bring to a simmer.4 cups chicken broth, 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon dried sage, 1 Tablespoon fresh rosemary, 1/2 cup fresh flat Italian parsley leaves
- In a separate bowl, melt the remaining butter, then add the eggs, salt, and pepper, and beat until combined.2 large eggs, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper
- Combine the dried bread cubes in a very large bowl and drizzle with the egg mixture.
- Begin to add the warm broth mixture to the dried bread, a little at a time. Toss lightly so that everything gets evenly moistened. You may not need all the broth. Stop adding liquid if the dressing starts getting mushy.
- Transfer the dressing to a large 9x13-inch baking dish, then bake uncovered for 25-30 minutes until hot all the way through and golden brown on top.
Notes
- I always use my favorite cornbread recipe. But if you have a cornbread recipe you prefer, go ahead and use that!
- If you don't have time to let the bread dry out in advance, just bake in a 250° F oven for 30-45 minutes until dry. Be sure to toss every 10 minutes.
- You can assemble the dressing up to 1 day in advance and keep in the fridge. You may need to increase the bake time by about 10 minutes or so, though, since the dressing will be going into the oven cold.
- The cornbread dressing can be frozen up to 3-4 weeks in advance, then thawed in the fridge overnight before baking.
Nutrition
Calories: 268kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1089mg | Potassium: 177mg | Fiber: 2g | Sugar: 5g | Vitamin A: 522IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
