Southern Cornbread Dressing
This traditional Southern Cornbread Dressing combines homemade cornbread, Italian bread, buttery sautéed vegetables, chicken stock, and classic herbs. Perfect as a side dish for Thanksgiving or any holiday meal, this comforting recipe is moist, flavorful, and truly nostalgic.
Servings: 12
Calories: 272kcal
Ingredients
- 6 cups cornbread homemade or store-bought (see Note 2)
- 6 cups Italian bread cubed (see Note 2)
- 1 stick ½ cup unsalted butter
- 1 large onion diced
- 4 stalks celery diced
- 3 cloves garlic minced
- 2-3 cups fat-free chicken stock or homemade
- ¼ cup fresh parsley chopped
- 2 teaspoons poultry seasoning
- 1 teaspoon ground sage
- 1 teaspoon ground thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs beaten
- Non-stick cooking spray
Instructions
Prepare the Bread
- Slice the cornbread and Italian bread into small cubes.
To dry the bread:
- Option 1: Place the bread cubes on a baking sheet and leave them out overnight to become stale.
- Option 2: Place the bread cubes on a baking sheet and bake at 350°F (175°C) for about 10 minutes, or until the bread is dry and slightly hardened.
Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Spray a 9x13-inch casserole dish with non-stick cooking spray.
Sauté the Vegetables
- In a large sauté pan, melt the butter over medium heat.
- Add the diced celery and onion, cooking for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for another 2 minutes. Remove from heat and set aside.
Mix the Dressing
- In a large mixing bowl, combine the dried cornbread and Italian bread cubes.
- Add the sautéed vegetables, 2 cups chicken stock, fresh parsley, poultry seasoning, sage, thyme, salt, and black pepper.
- Taste the mixture and adjust seasoning if necessary.
- If the mixture is too dry, add more chicken stock as needed until it reaches a moist consistency.
- Mix in the beaten eggs, ensuring everything is well combined.
Assemble and Bake
- Transfer the cornbread dressing mixture to the prepared casserole dish. Spread it out evenly.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and slightly crisp.
Serve
- Let the dressing cool for a few minutes before serving. Garnish with fresh parsley if desired. Enjoy this classic Southern side dish!
Notes
Bread Drying Tip: Dry the bread overnight for best results, or bake in the oven for a quicker method. Stale bread absorbs the flavors better.
Cornbread Tip: Crumble half the cornbread and cube the other half into ½-inch pieces for a great texture. Use ½ loaf of Italian bread to equal about 12 cups total bread. An 8x8 pan of homemade cornbread will yield about 6 cups.
Stock: Start with 2 cups of chicken stock and gradually add more until the mixture is moist but not soggy.
Cornbread Tip: Crumble half the cornbread and cube the other half into ½-inch pieces for a great texture. Use ½ loaf of Italian bread to equal about 12 cups total bread. An 8x8 pan of homemade cornbread will yield about 6 cups.
Stock: Start with 2 cups of chicken stock and gradually add more until the mixture is moist but not soggy.