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Southern Cornbread Dressing
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Southern Cornbread Dressing

A Southern favorite, this dressing combines crumbled cornbread, sautéed vegetables, chicken stock, and classic herbs for a moist and flavorful side dish perfect for the holidays.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Cuisine: Southern American
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 Tips: Use a mix of cubed and crumbled cornbread for the best texture.
Stock: Gradually add stock to achieve the right level of moistness without making it soggy.
Make Ahead: Assemble the dish and refrigerate up to a day ahead, then bake before serving.