Southern Cornbread Dressing Recipe
Bring a taste of the South to your table with this savory, buttery cornbread dressing, filled with fresh herbs and hearty flavors that make it a perfect companion for any holiday meal.
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Servings: 8
Ingredients
- 8 cups crumbled cornbread see notes
- 6 tablespoons unsalted butter
- 1 large onion chopped
- 2 stalks celery finely diced
- ½ cup fresh parsley chopped
- 1 tablespoon fresh sage minced
- 1 tablespoon fresh thyme minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ to 1 cup low-sodium chicken broth add more for extra moisture if needed
- 2 tablespoons unsalted butter cut into small cubes
Instructions
- Preheat your oven to 400°F if you plan to bake immediately.
- In a large skillet over medium heat, melt the 6 tablespoons of butter. Add the chopped onion and celery, and sauté until softened and translucent, about 7 to 8 minutes. Remove from heat and allow the mixture to cool slightly.
- Place the crumbled cornbread in a large mixing bowl. Add the sautéed onion and celery mixture, along with the chopped herbs, salt, and pepper. Stir until everything is well combined. Gradually pour in ½ cup of chicken broth to start, adding up to a full cup if needed to keep the dressing slightly moist. (If making the dressing in advance, use just ½ cup of broth at this stage, reserving the rest to add before baking.)
- Transfer the cornbread mixture into a greased 9x13-inch baking dish or a 3-quart casserole dish. Dot the top with the cubed butter. Drizzle extra broth on top if needed to maintain moisture (skip this step if you’re preparing the dish ahead). If prepping in advance, cover the dish tightly with plastic wrap and refrigerate for up to one day.
- Bake the dressing at 400°F for 35 to 40 minutes, or until it’s golden and set. Allow it to rest for 5 to 10 minutes before slicing, giving the dressing time to firm up. Serve hot and enjoy!
Notes
- Cornbread: Use already baked cornbread; you’ll need 8 cups crumbled (about ¾ of a 9x9 pan). Bob’s Red Mill cornbread mix is a quick option, or make homemade if preferred.
- Sage: Substitute 1 teaspoon dried sage if fresh isn’t available.
- Thyme: Use 1 teaspoon dried thyme as a substitute for fresh.
- Broth: Start with ½ cup broth, adding up to 1 cup for desired moisture. Drizzle extra on top to prevent drying out. Vegetable broth works for a vegetarian option.
- Make Ahead: Prepare with ½ cup broth, omit extra drizzle, cover, and refrigerate up to 1 day. Before baking, bring to room temperature for 30 minutes, drizzle with an additional ½ cup broth, and bake as directed, adding 5 extra minutes if needed.
- Leftovers: Store in the fridge for 4-5 days or freeze for up to 3 months.
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