Description
This Old Fashioned Southern Cornbread Dressing recipe is a classic holiday side dish that brings the flavors of the South to your table. With a perfect blend of savory ingredients and a touch of sweetness from cornbread, this dressing is sure to be a hit at any gathering.
Ingredients
Scale
Cornbread:
- 1 (8-inch) pan of cornbread (crumbled)
White Bread:
- 4 cups day-old white bread (cubed)
Vegetables:
- 1 medium onion (chopped)
- 3 celery stalks (chopped)
Seasonings:
- 1 stick (½ cup) unsalted butter
- 2 large eggs (lightly beaten)
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Broth:
- 3 to 4 cups chicken or turkey broth (preferably warm)
Parsley (optional):
- ½ cup chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Sauté vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté for about 8–10 minutes until soft and fragrant.
- Mix ingredients: In a large mixing bowl, combine the crumbled cornbread and cubed bread. Add the cooked vegetables, beaten eggs, poultry seasoning, salt, and pepper. Slowly pour in the warm broth, starting with 3 cups and adding more as needed until the mixture is moist but not soggy. Stir in parsley if using.
- Bake: Transfer the mixture to the prepared baking dish and spread it out evenly. Bake for 40–45 minutes, or until the top is golden brown and the center is set. Let rest for 10 minutes before serving.
Notes
- You can prepare this dressing a day ahead and bake it the next day.
- For added richness, mix in a bit of cooked, shredded chicken or crumbled sausage.
- Homemade or store-bought cornbread works well—just be sure it’s not too sweet.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
