Cornbread Dressing
User Reviews
5
Cornbread Dressing
Description
The recipe begins by drying cubes of French bread and cornbread until stale, either by air-drying or oven-drying, providing the necessary texture for absorbing broth without becoming mushy. Sautéed onions, celery, and fresh and dried herbs are cooked in butter to develop flavor. The dried bread cubes are combined with the vegetable and butter mixture, then moistened gradually with chicken broth until uniformly moist but not soggy.
The mixture is baked at 350°F until the dressing develops a golden crust on top, while the interior remains soft and flavorful. This preparation balances herbaceous and savory flavors with moist, tender bread. The texture contrasts the soft interior and crisp edges. It is often served as a traditional accompaniment for roast poultry or holiday meals.
This dressing can be prepared 1-2 days in advance, stored in the refrigerator, or frozen fully cooked for up to 3 months, with instructions for reheating. Variations include adding cooked sausage for richness, using vegetable broth and oil for a vegan version, or incorporating dried fruit and nuts for additional texture and sweetness.
Ingredients
- 1 loaf French bread cut into small cubes (about 7 cups dried, crusty
- 1 x8 pan cornbread cut into small cubes (about 7 cups dried)
- 3/4 cup butter
- 1 medium onion , chopped
- 4 ribs celery , chopped
- 3-4 cups chicken broth low-sodium
- 1/2 teaspoon basil dried
- 1/2 teaspoon thyme dried
- 1 Tablespoon rosemary chopped, fresh
- 1/2 cup parsley chopped, fresh chopped
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Dry cornbread and bread: Spread bread cubes onto large baking sheets and leave them out to dry for 1-2 days. If you're in a hurry you can dry it them in the oven at 250 degrees F for about 30-45 minutes, tossing every 10 minutes, until the bread is dry and stale.
- Preheat oven to 350 degrees F.
- Sauté Veggies: Add the butter to a large skillet over medium heat. Once the butter has melted add the onion, celery, basil, thyme, rosemary and parsley and cook for a few minutes until softened.
- To a large mixing bowl add dried bread cubes. Pour in butter and Vegetable mixture.
- Add broth: Gradually ladle the broth mixture onto the bread, tossing lightly as you go. Add more broth, just until everything is evenly moistened. Don't add too much broth or it will be more mushy and dense. Taste and add more herbs or salt, if needed.
- Bake: Pour mixture into a 9x13 inch baking dish and bake at 350 degrees F for 20 to 25 minutes, or until golden brown on top.
Notes
- This dressing can be made 1-2 days ahead and stored in a gallon-sized ziplock bag in the refrigerator.
- For freezing, cook and bake the stuffing, cool completely, then freeze in a sealed container for up to 3 months; reheat in the oven or microwave as needed.
- Add cooked ground sausage to the bread mixture for a meatier version.
- To make it vegan, substitute butter with canola oil and chicken broth with vegetable broth.
- Consider adding dried cranberries or raisins for a touch of sweetness, and nuts like pecans or walnuts for extra texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 323mg | 13% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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