This Southern Cornbread Dressing is simple to prepare and full of flavor, making it an ideal side dish for any festive occasion. With a blend of tender onions, celery, and just the right seasonings, this recipe brings classic Thanksgiving flavors to the table. The cornbread provides a moist and comforting base, while the seasonings and chicken broth elevate it to perfection. Whether you’re hosting a holiday dinner or a family gathering, this dressing is sure to be a hit.
Ingredients for Cornbread Dressing
- 2 cups (240 g) chopped celery
- 2 cups (240 g) chopped onion
- 2 tbsp (30 ml) sage
- 1 tbsp (15 ml) poultry seasoning
- 1/2 cup (115 g) butter
- 2 large eggs, beaten (about 120 g)
- 8 cups (480 g) crumbled cornbread
- 1 quart (1 l) chicken broth
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) pepper
Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
How to Make Cornbread Dressing
- In a heavy skillet, melt the butter over medium heat. Add the chopped celery and onion and sauté for 5 minutes, or until the onion and celery are tender.
- In a large mixing bowl, combine the crumbled cornbread with the chicken broth.
- Season the mixture with salt, pepper, sage, and poultry seasoning.
- Stir in the sautéed celery and onions from the skillet.
- Add the beaten eggs and mix well until everything is evenly combined.
- Pour the mixture into a large baking dish.
- Cover the dish with foil and bake at 400°F (200°C) for 35-40 minutes. During the last 15 minutes of cooking, remove the cover to allow the top to brown and become crispy.
This Southern Cornbread Dressing is a wonderfully moist and flavorful dish that pairs perfectly with turkey, ham, or any holiday main course. The combination of fresh vegetables, savory herbs, and tender cornbread creates a delicious, comforting texture that everyone will love. With its simple ingredients and easy preparation, it’s a fantastic addition to any festive meal. Whether you make it for Thanksgiving, Christmas, or any family gathering, this dressing is sure to become a treasured recipe.
