Cornbread Dressing

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Arrange the cornbread and French bread pieces in an even layer on a large sheet pan. Bake at 350°F for 20-30 minutes until dried out.

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Melt butter over low-medium heat. Add the onion, celery, sage, thyme, salt, and pepper. Cook until the onion and celery start to soften.

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Carefully pour the chicken broth into the pan, and stir to combine.

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Bring to a simmer and cook for 5-7 minutes. Remove from heat.

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Transfer the dried bread pieces into a large bowl. Pour the warm broth mixture over the bread pieces a little at a time.

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Use a large, wooden spoon to toss the ingredients and ensure the bread is evenly moistened. Add additional broth a little as a time as needed.

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Transfer the dressing into the prepared baking dish. Bake uncovered at 350°F for 25-35 minutes or until the top is golden brown.

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The dressing is done when a knife inserted in the center comes out clean.

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Serve hot with your favorite entree.

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For more recipes, visit Berly's Kitchen!

For more recipes, visit Berly's Kitchen!

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