November 10, 2021
Review RecipeCornbread Dressing
Sweet and savory, this old-fashioned cornbread dressing is a tasty addition to your festive holiday table.
Jump to Recipe
Table of Contents
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.
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.
CORNBREAD DRESSING INGREDIENTS
You’ll need:
- 6 cups cubed cornbread, dried out
- 8 cups cubed baguette, dried out
- ½ cup unsalted butter
- 1 medium white onion, diced
- 1 tablespoon minced garlic
- 1 cup diced celery (about 4 stalks)
- 4 cups low sodium chicken broth
- 2 tablespoons Italian seasoning
- ½ teaspoon salt
- 1 teaspoon cracked black pepper
- ½ cup chopped fresh parsley
- ¼ cup 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.
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
PRO TIP:
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 or 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 (2 to 3 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 5 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 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, cranberry sauce, sweet potatoes, mashed potatoes, and pumpkin pie are also must-haves for your festive dinner.
MORE CORNBREAD RECIPES
STORAGE
IN THE FRIDGE: Store leftovers of this easy cornbread dressing recipe in the fridge in a sealed food storage container for 3 to 4 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.
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.
MORE RECIPES YOU’LL LOVE
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
PRO TIP: Day-old bread will give you the best results for this dressing recipe.
PRO TIP: 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.
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.
Nutrition
Sodium: 2845mg | Calcium: 468mg | Vitamin C: 7mg | Vitamin A: 1048IU | Sugar: 33g | Fiber: 12g | Potassium: 724mg | Cholesterol: 135mg | Calories: 1387kcal | Trans Fat: 1g | Monounsaturated Fat: 12g | Polyunsaturated Fat: 8g | Saturated Fat: 16g | Fat: 38g | Protein: 36g | Carbohydrates: 222g | Iron: 11mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Gloria says
A very yummy classic!