5 from 1,358 votes
Cornbread Dressing
Cornbread Dressing combines dried cubes of French bread and cornbread with sautéed onion, celery, herbs, and chicken broth, resulting in a moist, flavorful side dish with a balance of soft and textured bread bits. The herbs and butter enhance savory notes, while baking creates a golden brown crust. This dish often accompanies holiday meals and is adaptable with additions like sausage, dried fruit, or nuts.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
12
Calories:
209 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 209
% 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.