Corn Bread Dressing
User Reviews
5
Corn Bread Dressing
Description
Corn Bread Dressing is made using a blend of dried French bread and cornbread cubes, which are first dried fully to create the proper texture for soaking. The butter-sautéed vegetables include onion, celery, and garlic, which when combined with aromatic herbs like basil, thyme, sage, rosemary, and fresh parsley, infuse the broth with flavor before it's added to the bread mixture.
The beaten eggs bind the mixture, and the gradual addition of warm herb broth ensures the bread cubes absorb moisture evenly without becoming mushy. Baking the dressing uncovered allows the top layer to crisp while the interior remains soft and flavorful.
This dressing makes a classic side suitable for festive meals and pairs well with roasted meats or poultry. It can also be prepared in advance to save time on cooking day, and freezing is an option for make-ahead convenience.
To dry bread quickly, bake at 250°F while tossing occasionally. Assemble up to one day ahead in the fridge, increasing bake time slightly if chilled prior to cooking. The dressing freezes well for up to 3-4 weeks and should be thawed overnight before baking.
Ingredients
- 1 French bread cut into small cubes (about 6-8 cups), and dried, loaf, crusty
- 1 cornbread cut into small cubes and dried, 8x8 pan
- 8 tablespoons butter divided, salted
- 1 medium onion chopped
- 4 celery chopped, ribs
- 2 cloves garlic minced
- 4 cups chicken broth
- 1/2 teaspoon basil dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon sage dried
- 1 Tablespoon rosemary chopped, fresh
- 1/2 cup parsley chopped, fresh, flat Italian, leaves
- 2 egg large
- 2 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
Instructions
- Slice the french bread and cornbread into bite-size cubes and let them sit out for 1-2 days in a single layer on a baking sheet to dry out.
- Preheat oven to 350° F.
- Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and celery and cook for 4-5 minutes until softened. Add the garlic and cook for an additional 30 seconds.
- Add the chicken broth, basil, thyme, sage, rosemary, and parsley to the vegetables. Bring to a simmer.
- In a separate bowl, melt the remaining butter, then add the eggs, salt, and pepper, and beat until combined.
- Combine the dried bread cubes in a very large bowl and drizzle with the egg mixture.
- Begin to add the warm broth mixture to the dried bread, a little at a time. Toss lightly so that everything gets evenly moistened. You may not need all the broth. Stop adding liquid if the dressing starts getting mushy.
- Transfer the dressing to a large 9x13-inch baking dish, then bake uncovered for 25-30 minutes until hot all the way through and golden brown on top.
Notes
- You can use your preferred cornbread recipe for best flavor and texture.
- If unable to dry bread cubes in advance, bake them at 250°F for 30-45 minutes, tossing every 10 minutes to dry evenly.
- Assemble the dressing up to one day ahead and refrigerate; increase baking time by about 10 minutes if baked cold.
- The dressing freezes up to 3-4 weeks; thaw thoroughly in the fridge before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 1089mg | 45% |
| Potassium | 177mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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