Southern Cornbread Dressing Recipe
Traditional Southern Cornbread Dressing is perfect for the holiday dinner table. Moist and tender inside with a crispy, crunchy outside.
Servings: 8
Calories: 287kcal
Ingredients
- 1 recipe of cornbread (at least 6 cups)
- 2 cups chopped celery
- 2 large onions chopped
- 1/2 cup butter
- 2 cups dry bread crumbs
- 2-3 cups turkey or chicken stock* or more
- 2 large eggs beaten
- 1 teaspoon poultry seasoning
- 2 teaspoons sage
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Prepare cornbread according to package instructions.
- Preheat oven to 325 degrees. Prepare a 9x13 baking pan with cooking spray.
- Crumble cornbread in a large mixing bowl and dry breadcrumbs.1 recipe of cornbread
- Melt the stick of butter in a large skillet, add celery and onions, and saute until onions are soft, about 10 minutes.2 cups chopped celery, 1/2 cup butter, 2 large onions
- Combine celery and onion mixture, beaten eggs with cornbread, bread crumbs, chicken/turkey stock, poultry seasoning, sage, salt and pepper. The dressing should be pretty soupy so it doesn’t dry out during baking. You may need to add more stock*.2 cups dry bread crumbs, 2-3 cups turkey or chicken stock*, 2 large eggs, 1 teaspoon poultry seasoning, 2 teaspoons sage, 1/2 teaspoon salt, 1/2 teaspoon fresh ground pepper
- Cover, bake, for 35 minutes and uncovered for 10 minutes until browned or until well set and cooked through.
Notes
You made need more than 2 cups of stock to make it a little soupy. Homemade turkey stock is the WAY TO GO with this recipe.
Make Ahead - I have made it assembled and unbaked. Then baked the next day, but you will need to add more chicken stock. I have also baked it ahead and reheated it when ready to serve. I still needed to add a little extra stock. Cornbread tends to be really absorbent.
I recommend preparing the cornbread and sauteed onions and celery up to 2 days ahead. It will only take a few minutes to combine all the ingredients and bake. Storing - Let it cool to room temperature, store it in an air-tight container, and refrigerate for up to 4 days. Reheat single portions in the microwave, or cover it with aluminum foil, and reheat in a 325 degree F oven for 20 minutes or until heated through. Freezing - Let the cornbread dressing cool to room temperature, place it in a freezer safe container, and freeze for up to 3 months.
I recommend preparing the cornbread and sauteed onions and celery up to 2 days ahead. It will only take a few minutes to combine all the ingredients and bake. Storing - Let it cool to room temperature, store it in an air-tight container, and refrigerate for up to 4 days. Reheat single portions in the microwave, or cover it with aluminum foil, and reheat in a 325 degree F oven for 20 minutes or until heated through. Freezing - Let the cornbread dressing cool to room temperature, place it in a freezer safe container, and freeze for up to 3 months.
Nutrition
Calories: 287kcal | Carbohydrates: 29g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 612mg | Potassium: 247mg | Fiber: 2g | Sugar: 6g | Vitamin A: 546IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg