Homemade Cornbread Dressing Recipe
User Reviews
5
Homemade Cornbread Dressing Recipe
Description
The recipe begins by drying out crumbled cornbread and diced rolls in the oven to form a sturdy base that absorbs the wet ingredients without becoming soggy. Separately, onions and celery are slowly sautéed in butter until soft and lightly browned, adding a gentle sweetness and savory depth. Poultry seasoning adds traditional herb notes, while chicken velouté sauce combined with chicken stock provides a flavorful liquid component.
Whisked eggs bind the mixture, which is then baked covered to set the dressing and later uncovered to brown the top. This preparation balances moisture with structure, resulting in a stuffing that holds together well and offers layers of flavor from vegetables, seasonings, and the velvety chicken sauce base. It pairs well with roasted poultry or as part of a holiday feast.
The recipe allows flexibility in bread choices, substituting biscuits or breadcrumbs if needed. Leftovers store well refrigerated or frozen and reheat nicely when supplemented with chicken stock to maintain moisture.
Ingredients
- 1 Cornbread Recipe
- 6 dinner rolls cut into 1” cubes, or biscuits
- 1 butter unsalted, stick
- 2 yellow onion peeled, small diced, small to medium size
- 3 celery small diced, stalks
- 1 ½ tablespoon poultry seasoning
- 2 cups chicken velouté sauce
- 3 cups chicken stock
- 4 egg large, whisked
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 300°.
- Crumble the cornbread using your fingers until it breaks apart into very small pieces. Transfer to a cookie sheet tray lined with parchment paper along with the cubed rolls and spread out.
- Bake in the oven at 300° for 30 minutes to help dry it out.
- In the meantime, add the butter to a large frying pan over low to medium heat and sweat the onions and celery for about 10 to 12 minutes while occasionally stirring. It’s ok if they get a little brown. Set aside once done.
- When the bread is done drying out a bit, add it to a large bowl along with the cooked vegetables, poultry seasoning, velouté, chicken stock, salt, and pepper, and gently mix until combined. Be sure to taste it to see if you need any more salt and pepper.
- Pour in the whisked eggs and again gently mix them together until it is combined.
- Transfer the mixture to a 13x9 casserole dish, cover it, and bake at 350° for 25 minutes.
- Uncover the dish and bake for a further 15 to 20 minutes or until the top is lightly browned.
- Serve.
Notes
- This dressing can be prepared up to 1 hour in advance and kept warm covered at low oven temperatures.
- Store leftovers covered in the refrigerator up to 4 days or freeze for up to 3 months; thaw in the refrigerator for a day before reheating.
- To reheat, add ¼ to ⅓ cup chicken stock per portion, cover with foil, and bake at 350°F for 15 to 20 minutes until warmed through.
- Any stale or dried bread can be used to supplement the cornbread, or substitute with breadcrumbs if no dried bread or rolls are available.
- Chicken velouté sauce may be replaced with canned cream of chicken soup for convenience if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 345mg | 14% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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