January 8, 2024
Review RecipeCornbread Dressing
Sweet and savory, this old-fashioned cornbread dressing is a tasty addition to your festive holiday table.
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This cornbread dressing is a southern recipe made just like traditional dressing with the added sweetness of delicious cornbread. Combined with fresh vegetables and spices, this yummy stuffing will be a fantastic addition to your Thanksgiving table.
Cornbread Dressing Ingredients
This cornbread dressing recipe offers a delightful balance of sweet and savory flavors.
The richness of butter, sautéed onions, and garlic provides a tasty base, while celery adds a refreshing crunch to the bread.
The aromatic blend of Italian seasoning, fresh parsley, and sage infuses the dish with flavorful depth.
You’ll need:
- 6 cups of cubed cornbread, dried out
- 8 cups of cubed baguette, dried out
- ½ cup of unsalted butter
- 1 medium white onion, diced
- 1 tablespoon of minced garlic
- 1 cup of diced celery (about 4 stalks)
- 4 cups of low-sodium chicken broth
- 2 tablespoons of Italian seasoning
- ½ teaspoon of salt
- 1 teaspoon of cracked black pepper
- ½ cup of chopped fresh parsley
- ¼ cup of chopped fresh sage
PRO TIP:
Day-old bread will give you the best results for this dressing recipe.
Substitutions And Additions
BREAD: Any white bread will work alongside the cornbread. Try French bread, baguette, Italian bread, or sandwich bread.
CORNBREAD: Store-bought or homemade cornbread both work fine in this recipe. Try our homemade cornbread recipe.
Just make sure you let it sit out overnight to dry out.
CELERY: If you’re not a fan of celery, consider using diced carrots or bell peppers for added color and crunch. These alternatives provide a distinct flavor twist.
NUTS: For added texture and flavor, consider tossing in some toasted pecans or walnuts before baking. They add a delightful crunch and a hint of nuttiness.
DRIED FRUITS: Incorporate dried cranberries, apricots, or raisins for a sweet and tangy element. These fruits can provide pleasant surprises in each bite.
SPICES: You can add or omit spices depending on your preference. Savory and poultry seasoning are two other traditional dressing spices that you could add.
MEAT: Some dressing recipes also include meat in the recipe. Andouille sausage or another type of sausage is a common choice.
How To Make This Cornbread Dressing Recipe
Make sure your bread is dried out before starting this recipe. Then follow our step-by-step instructions to make this tasty side dish.
OUR RECIPE DEVELOPER SAYS
This recipe could be made up to a month in advance and stored in the freezer to make your job on the big day easier.
STEP ONE: For this recipe, you’ll want the baguette and cornbread cubes to be dried out. You can do this in two different ways.
First, simply cut into cubed pieces and leave them out (uncovered) on the counter overnight (about 12 hours) to dry out.
Instead, you could place cubed bread and cornbread on a large baking sheet and bake at 200°F for 10-minute intervals until dried out.
STEP TWO: Preheat the oven to 350°F.
STEP THREE: Place bread cubes in a large bowl (5-quart or larger). Set aside.
STEP FOUR: In a frying pan over medium-high heat, cook butter, onion, garlic, and celery until tender (two to three minutes).
STEP FIVE: Reduce heat to medium-low. Add in chicken stock, Italian seasoning, salt, pepper, parsley, and sage.
Stir together and simmer the broth mixture over low heat for five minutes.
STEP SIX: Pour half of the sauce and sautéed vegetables over bread cubes and toss to mix.
Pour the other remaining half of the sauce over bread cubes and toss to combine.
STEP SEVEN: Place the dressing mixture into a 9×13 baking pan.
Bake for 25 to 30 minutes until the top of the dressing starts to look slightly crunchy and has begun to brown.
PRO TIP:
If you want a softer dressing, cover it with aluminum foil before baking and remove foil during the last 10 minutes of cooking. If you prefer a harder and crunchy top, then bake it uncovered.
How To Serve
Your Thanksgiving dinner won’t be complete without this amazing cornbread stuffing.
Of course, turkey, sweet potatoes, mashed potatoes, and pumpkin pie are also must-haves for your festive dinner.
Get creative by using cornbread dressing as a flavorful stuffing for bell peppers. Hollow out the peppers, stuff them with the dressing, and bake until the peppers are tender.
At Thanksgiving time, there are plenty of tasty recipes to try out. Our green bean casserole and cranberry sauce are both great recipes to add to your festive table.
MORE CORNBREAD RECIPES
Storage
Whether you’re planning to make the dressing ahead or have leftovers to preserve, here’s what you need to know:
IN THE FRIDGE: Store leftovers of this easy cornbread dressing recipe in the fridge in a sealed food storage container for three to four days.
IN THE FREEZER: You can store your cornbread dressing for up to a month in the freezer.
MAKE-AHEAD: You can make this homemade cornbread dressing dish up to a month in advance. Bake it and let cool. Cover well and freeze.
Just make sure to thaw it fully before heating it for your holiday dinner.
Why We Love This Southern Cornbread Recipe
There are plenty of reasons to love this dressing recipe, including:
DELIGHTFUL COMFORT FOOD: This recipe embodies the essence of comfort food with its warm, moist, and savory flavors.
RICH AND SAVORY: The combination of ingredients like sautéed onions, garlic, and a blend of herbs delivers a rich and savory profile.
HOMEMADE GOODNESS: Making this cornbread dressing from scratch allows you to control the quality of ingredients and infuse it with love. Homemade always tastes better, and this recipe is no exception.
This southern cornbread dressing is an old family recipe and will be a winner. Grandma’s cornbread dressing features sweet cornbread, crisp vegetables and classic spices to make it a must-have on your holiday table.
Frequently Asked Questions
Can I make this recipe ahead of time?
This classic side dish can be made up to a month ahead of time and stored in the freezer until you are ready to serve.
What size should the bread cubes be for the stuffing?
You’ll want fairly small pieces of bread for your cornbread stuffing mix. We’d recommend keeping them no bigger than 1-inch cubes.
Can I add other ingredients mixed into this dressing?
Sausage, raisins, dried cranberries, or other vegetables can all be added to customize your dressing.
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Cornbread Dressing
Sweet and savory, this old-fashioned cornbread dressing is a tasty addition to your festive holiday table.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 12 hours 50 minutes
Servings 8
Ingredients
- 6 cups cubed cornbread, dried out
- 8 cups cubed baguette, dried out
- ½ cup unsalted butter
- 1 medium white onion, diced
- 1 tablespoon garlic, minced
- 1 cup celery, diced (about 4 stalks)
- 4 cups chicken stock, low-sodium
- 2 tablespoons Italian seasoning
- ½ teaspoon salt
- 1 teaspoon cracked black pepper
- ½ cup fresh parsley, chopped
- ¼ cup fresh sage, chopped
Instructions
- For this recipe, you’ll want the cornbread and baguette to be dried out. You can do this in two different ways. First, simply cut into cubed pieces and leave them out (uncovered) on the counter overnight (about 12 hours) to dry out or you could place cubed bread and cornbread on a baking sheet and bake at 200°F for 10-minute intervals until dried out.
- Preheat the oven to 350°F.
- Place bread cubes in a large bowl (5-quart or larger). Set aside.
- In a frying pan over medium-high heat, cook butter, onion, garlic and celery until tender (2 to 3 minutes).
- Reduce heat to medium-low. Add in chicken stock, Italian seasoning, salt, pepper, parsley, and sage. Stir together and simmer over low heat for 5 minutes.
- Pour half of the sauce over bread cubes and toss to mix. Pour the other remaining half of the sauce over bread cubes and toss to mix.
- Place dressing mixture into a 9×13 baking pan. Bake for 25 to 30 minutes until the top of the dressing starts to look slightly crunchy and has begun to brown.
- Serve warm.
Notes
- Day-old bread will give you the best results for this dressing recipe.
- This recipe could be made up to a month in advance and stored in the freezer to make your job on the big day easier.
- If you want a softer dressing, cover it with aluminum foil before baking and remove foil during the last 10 minutes of cooking. If you prefer a harder and crunchy top then bake it uncovered.
Nutrition
Calories: 1387kcal | Carbohydrates: 222g | Protein: 36g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 2845mg | Potassium: 724mg | Fiber: 12g | Sugar: 33g | Vitamin A: 1048IU | Vitamin C: 7mg | Calcium: 468mg | Iron: 11mg
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Comments
Gloria says
A very yummy classic!