Cornbread Dressing
Classic Southern comfort—savory, buttery, and perfect for holidays or cozy family dinners.
Ingredients
- 1 batch cornbread (about 8–9 cups, crumbled & slightly dried)
- 2 cups day-old white bread, crumbled (optional but traditional)
- 1/2 cup butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2–3 cups chicken broth (more if needed)
- 2 large eggs, beaten
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried sage (or to taste)
- 1/2 teaspoon dried thyme
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- In a large skillet, melt butter over medium heat. Sauté onion and celery until soft and fragrant.
- In a large bowl, combine crumbled cornbread and white bread.
- Add the sautéed vegetables, salt, pepper, poultry seasoning, sage, and thyme.
- Stir in beaten eggs, then gradually add chicken broth until the mixture is moist but not soupy.
- Transfer to the baking dish and spread evenly.
- Bake 35–45 minutes, uncovered, until golden on top and set in the center.
Tips & Variations
- Add shredded chicken or turkey for a heartier dish
- Like it extra moist? Cover with foil for the first 20 minutes
- Want more flavor? A splash of turkey drippings works wonders
