Southern Cornbread Dressing Recipe
Servings: 10 Servings
Ingredients
- ½ cup unsalted butter
- 2 cups diced celery
- 1 cup diced white onion
- 1 teaspoon salt
- ½ teaspoon ground sage
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 3 to 4 cups low-sodium chicken broth warmed
- 2 large eggs room temperature
- 8 cups day-old cornbread cut into 1-inch pieces
- 5 cups day-old French bread cut into 1-inch pieces
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- In a large skillet or saucepan, melt the butter over medium heat. Add the celery, onion, salt, sage, thyme, and pepper. Sauté for 8 to 10 minutes until the vegetables are softened.½ cup unsalted butter, 2 cups diced celery, 1 cup diced white onion, 1 teaspoon salt, ½ teaspoon ground sage, ½ teaspoon dried thyme, ¼ teaspoon black pepper
- In a medium bowl, whisk together the warm chicken broth and eggs until smooth.3 to 4 cups low-sodium chicken broth, 2 large eggs
- Place the cornbread and French bread pieces in a large mixing bowl. Pour in the cooked vegetable mixture and the broth-egg mixture.8 cups day-old cornbread, 5 cups day-old French bread
- Gently stir until the dressing mixture is evenly coated. If it feels too dry, add more broth until it’s moist but not soggy.
- Spread evenly into the prepared baking dish.
- Bake uncovered for 25 to 35 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Cool for 5 to 10 minutes before serving warm.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ¾ cup of dressing. Actual calories will vary.
- Make Ahead & Storage:
Prepare up to 1 day in advance, cover, and refrigerate. Bake before serving. Store leftovers in the fridge up to 4 days or freeze up to 2 months.
-
Notes:
-
For extra moisture, add a splash more broth before baking.
-
Use all cornbread for a softer, crumbly texture or include French bread for more structure.
-
To make it vegetarian, swap the chicken broth for vegetable broth.
-
- Scroll up above the recipe for answers to the following:
- Ingredients and Variations, Tips, FAQs, How to Make It (including step-by-step photos), Storage, Make Ahead info, and Serving Suggestions
Nutrition Facts
Southern Cornbread Dressing Recipe
Serving Size
0.75 cup
Amount per Serving
Calories
1065
% Daily Value*
Fat
32
g
49
%
Saturated Fat
14
g
70
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Cholesterol
165
mg
55
%
Sodium
2209
mg
92
%
Potassium
563
mg
16
%
Carbohydrates
168
g
56
%
Fiber
8
g
32
%
Sugar
37
g
41
%
Protein
29
g
58
%
Vitamin A
739
IU
15
%
Vitamin C
2
mg
2
%
Calcium
342
mg
34
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
