This cornbread dressing is a hearty dish, perfect for holiday meals! Made with fluffy cornbread and loaded with veggies, it brings a warm flavor to your table.
I love how this dressing fills the house with a delicious smell while it bakes. It’s a classic side that’s always a hit at family gatherings. Yum!
Just mix the ingredients and let it bake—so simple! I like to serve it alongside turkey for the perfect match. Trust me, you’ll want to save some for leftovers!
Key Ingredients & Substitutions
Cornbread: Use day-old cornbread for the best texture. If you don’t have time to make your own, you can buy store-bought cornbread or even use cornbread mix—just follow the package directions, then let it cool before crumbling.
Onion and Celery: These vegetables add flavor and crunch. If you’re short on time, frozen diced onion and celery can work in a pinch. I often use green onions for a milder taste.
Broth: Chicken broth adds richness, but you can substitute vegetable broth for a vegetarian version. Homemade broth is usually more flavorful, but store-bought works just as well!
Herbs: I love using fresh herbs when I can, but if they’re not available, dried herbs work effectively too. Adjust to your taste and note that dried herbs are more concentrated, so use less.
Butter and Olive Oil: Butter gives great flavor, but you can substitute with margarine or a plant-based butter if needed. Olive oil works fine too if you want a lighter touch.
How Do You Ensure Your Cornbread Dressing is Perfectly Moist?
The moisture level of the dressing is crucial! The key is to add the chicken broth gradually. Start with three cups and mix well, checking the texture as you go.
- After mixing in the broth, it should feel moist but not swimming in liquid. If it’s too dry, add more broth—just a little at a time!
- The beaten eggs help bind everything together and add moisture, so don’t skip them.
- If you’re unsure, the best test is to taste the mixture before baking—it should be flavorful and moist.
With these tips, you’ll whip up a delicious cornbread dressing that everyone will love! Enjoy the cooking process!
Cornbread Dressing
Ingredients You’ll Need:
For the Dressing:
- 8 cups crumbled cornbread (preferably a day or two old)
- 1 cup diced yellow onion
- 1 cup diced celery
- 1/2 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups chicken broth (or more as needed)
- 3 large eggs, beaten
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
How Much Time Will You Need?
This cornbread dressing takes about 20 minutes of prep time and another 45-50 minutes to bake. In total, you’ll spend about an hour to an hour and a half preparing and cooking your delicious dish!
Step-by-Step Instructions:
1. Prepare Cornbread:
If you haven’t prepared cornbread ahead, bake your favorite cornbread recipe and let it cool completely, ideally 1-2 days for best texture. Once cool, crumble the cornbread into a large mixing bowl.
2. Sauté Vegetables:
In a large skillet, heat the butter and olive oil over medium heat. Add the diced onion, celery, and garlic. Cook until the vegetables are softened and translucent, about 5-7 minutes. Once done, remove from heat.
3. Mix Dressing Base:
Add the sautéed vegetables to the bowl with the crumbled cornbread. Stir in the parsley, sage, thyme, oregano, salt, and pepper. Mix well until everything is combined evenly.
4. Add Liquid and Eggs:
Pour in the chicken broth gradually, stirring as you go to achieve a moist but not soggy mixture (start with 3 cups). Once mixed, fold in the beaten eggs until they are fully incorporated into the mixture.
5. Assemble and Bake:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and transfer the cornbread mixture into the dish, spreading it evenly across the surface.
6. Bake:
Place the dish in the oven and bake for about 45-50 minutes, or until the top is golden brown and the dressing is set in the middle.
7. Serve:
Once baked, remove from the oven and let it cool slightly. This cornbread dressing is the perfect side to serve alongside turkey, chicken, or any hearty main dish. Enjoy every bite!
Enjoy your classic Southern-style Cornbread Dressing!
Can I Use Store-Bought Cornbread?
Absolutely! Store-bought cornbread is a great time-saver. Just make sure it’s a day or two old to achieve the best texture for the dressing.
What Can I Substitute for Chicken Broth?
If you prefer not to use chicken broth, vegetable broth works perfectly for a vegetarian option. You can also use homemade broth if you have it on hand for extra flavor!
How Do I Store Leftovers?
Store any leftover cornbread dressing in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or microwave in portions.
Can I Make This Dressing Ahead of Time?
Yes, you can prepare the dressing a day in advance! Assemble it in the baking dish and cover it with plastic wrap. Just bake it fresh the next day, adding a few extra minutes if it starts off cold from the fridge.
