Cornbread Dressing is a timeless Southern side dish that’s a must-have for holiday meals. Made with a blend of cornbread, shredded bread, and flavorful seasonings, it offers a moist and savory complement to turkey or ham. Its hearty texture and homely taste bring a touch of tradition to any dinner table.
Growing up, this dish was always the centerpiece of our family’s holiday meals. My grandmother, Granna, would spend hours perfecting her cornbread dressing, filling the house with the aroma of sage and freshly baked bread. It was a labor of love that brought everyone together around the table. Today, this recipe carries her legacy forward, continuing to be the most requested dish at every gathering.
Why You’ll Love This Cornbread Dressing Recipe?
- Authentic Southern Flavor: This recipe captures the true essence of traditional Southern cooking.
- Perfectly Moist Texture: Balanced amounts of broth ensure a moist and flavorful dressing.
- Versatile: Pairs beautifully with turkey, chicken, or ham, making it ideal for holidays or Sunday dinners.
- Make-Ahead Friendly: Can be prepped ahead of time, making holiday cooking more manageable.
Ingredient Notes:
- Cornbread: Use your favorite cornbread mix or make it from scratch. Ensure it’s completely cooled before crumbling.
- Shredded Bread: Adds structure and absorbs the broth beautifully. Toast it lightly for added flavor.
- Vegetables: Onion and celery provide a base of aromatic flavor and texture.
- Broths: Chicken and turkey broths add depth and moisture to the dish.
- Seasonings: Sage, salt, and pepper are essential for that classic holiday taste.
How to Make Cornbread Dressing Recipe?
Step 1: Prepare the Cornbread and Bread
Bake the cornbread according to the package or your favorite recipe. Once cool, crumble it into a large mixing bowl. Shred the bread into small pieces and toast in the oven at 350°F for 10 minutes.
Step 2: Prepare the Vegetables
Dice the onions and celery finely. Chop the hard-boiled eggs into small pieces. Add these to the mixing bowl with the crumbled cornbread and toasted bread.
Step 3: Combine the Ingredients
Pour in the chicken broth and turkey broth gradually, stirring to combine. Add the sage, salt, and pepper. Mix thoroughly until the consistency is moist but not soggy.
Step 4: Bake the Dressing
Spread the mixture evenly into a greased 11×16-inch baking pan. Bake in a preheated oven at 350°F for 1 hour or until the top is lightly browned and set.
Storage Options
Refrigerate leftovers in an airtight container for up to 3 days. To freeze, portion the dressing into freezer-safe containers and store for up to 3 months. Reheat in the oven at 350°F until warmed through, adding a bit of broth if needed to restore moisture.
Variations and Substitutions
- Sausage Dressing: Add cooked, crumbled sausage for extra flavor and protein.
- Vegetarian Option: Use vegetable broth instead of chicken and turkey broths.
- Herb Variations: Replace sage with thyme or rosemary for a unique twist.
- Cornbread Only: Skip the shredded bread for a purely cornbread-based dressing.
What to Serve with Cornbread Dressing
- Roast Turkey: A classic pairing for Thanksgiving or Christmas.
- Ham: The sweet and savory combination is a crowd-pleaser.
- Gravy: Pour turkey or giblet gravy over the dressing for extra moisture and flavor.
- Green Beans: A light vegetable side balances the richness of the dressing.
Frequently Asked Questions:
Can I make this dressing ahead of time?
Yes, assemble the dressing and store it in the fridge for up to 24 hours before baking.
Can I freeze leftover dressing?
Absolutely. Portion it into airtight containers and freeze for up to 3 months.
How do I ensure the dressing isn’t too dry?
Gradually add broth and mix well until the consistency is moist but not overly wet.
Can I use store-bought cornbread?
Yes, store-bought cornbread works well if you’re short on time.
The expected outcome is a golden-baked, flavorful dressing with a perfectly moist texture and the comforting taste of a traditional Southern recipe. To ensure the best results, let the dressing rest for a few minutes before serving, allowing the flavors to meld together beautifully.
Cornbread Dressing
Equipment
- Baking Pan
- Mixing Bowl
- Oven
- Spatula
Ingredients
- 3 packages Cornbread mix prepared according to package directions
- 10 cups Shredded bread toasted
- 1 1/2 cups Diced onion
- 1/2 cup Diced celery
- 2 large Hard-boiled eggs diced
- 1 1/2 teaspoons Rubbed sage
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 cans Chicken broth 14.5 oz each
- 1/2 cup Turkey broth
Instructions
- Prepare and bake all three cornbread packages according to package directions. Allow them to cool completely.
- Shred the bread into small pieces and toast on a baking tray in a 350°F oven for 10 minutes.
- Dice the onion, celery, and boiled eggs. Combine them in a large mixing bowl.
- Crumble the cornbread into the bowl. Add the toasted bread and vegetables, then mix well.
- Gradually pour in the chicken broth and turkey broth. Season with sage, salt, and pepper. Mix thoroughly until the consistency is moist but not soggy.
- Spread the mixture evenly into a greased 11x16-inch baking pan. Bake in a preheated oven at 350°F for 1 hour or until the top is golden and set.