Old Fashioned Cornbread Dressing
A cozy, savory dish perfect for holiday gatherings, combining cornbread and other ingredients to create a moist and flavorful dressing that appeals to everyone.
Ingredients
Main Ingredients
- 7 to 8 cups crumbled cornbread, preferably day old Let it dry out uncovered overnight.
- 2 to 3 cups toasted white or country bread cubes Optional but provides structure.
- 1 large onion, finely chopped Helps to flavor the dish.
- 3 to 4 ribs celery, finely chopped Adds depth and flavor.
- 1 stick unsalted butter (8 tablespoons) For sautéing vegetables.
- 2 to 3 large eggs, lightly beaten Acts as a binder.
- 2 to 3 cups chicken or turkey broth, warmed Ensures moisture.
- 1 cup milk or half and half Adds creaminess.
- 2 to 3 teaspoons rubbed sage, to taste Key seasoning.
- 1 teaspoon dried thyme Or poultry seasoning.
- 1 teaspoon kosher salt Plus more to taste.
- 1 teaspoon black pepper For seasoning.
- 1 tablespoon fresh parsley, chopped Optional for garnish.
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Instructions
Preparation
- Make or buy cornbread ahead, then let it dry out uncovered overnight. Toast any extra bread until dry but not hard.
- Heat a large skillet over medium. Melt butter. Add onion and celery with a pinch of salt and cook until soft and fragrant, about 10 minutes.
- In a big bowl, combine crumbled cornbread and bread cubes. Pour the warm buttered vegetables over the bread.
Mixing
- Whisk broth, milk, eggs, sage, thyme or poultry seasoning, salt, and pepper. Pour half over the bread. Gently toss.
- Add the rest gradually until the mixture is very moist but still holds some shape.
- Taste and adjust salt and sage. If the mixture tastes a little flat, it needs more seasoning.
Baking
- Spread into a buttered 9x13 dish. The mixture should be about 2 to 3 inches deep.
- Cover with foil and bake at 350°F for 30 minutes. Uncover and bake another 20 to 30 minutes until the top is golden and the center is set.
- Let it rest for at least 10 minutes before scooping.
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Note
For less stress, make your cornbread two days in advance and crumble it the day before. You can also assemble the whole dish earlier in the day, keep it covered in the fridge, and bake just before dinner.