Southern Cornbread Dressing
User Reviews
5
Southern Cornbread Dressing
Description
The Southern Cornbread Dressing begins by preparing cornbread, either homemade with honey or store-bought, which is crumbled and combined with stale cubed white bread. Onions and celery are sautéed in butter until soft and well-seasoned, then mixed into the bread mixture. A separate mixture of melted butter, chicken or turkey broth, eggs, fresh sage, and parsley is whisked together and poured over the bread and vegetable mixture to moisten it thoroughly. The entire dressing is baked in a greased pan until cooked through and the top is browned, giving a firm texture with a crisp surface.
This dressing is traditionally served as a side dish with poultry like turkey, especially during festive meals. The use of fresh sage and parsley plus the balance of soft bread and vegetables contributes to its classic Southern flavor profile.
For best results, cornbread can be made up to a month in advance and frozen until needed. Crumbling the cornbread into larger pieces helps retain some texture after mixing and baking. This recipe is intended to be baked as a casserole rather than stuffed inside poultry to maintain its crispy top.
Ingredients
- 1 recipe cornbread or any 9" square cornbread that's homemade or store bought, honey
- 5 lices white bread cut into cubes, stale
- 10 tablespoons butter divided use
- 1 large onion finely chopped
- 1 cup celery finely chopped
- 3 1/2 cups chicken broth or turkey broth
- 5 egg
- 1 tablespoon sage finely chopped, fresh leaves
- 2 tablespoons parsley chopped
- salt to taste
- black pepper to taste
- cooking spray
- sage leaves optional; for garnish
Instructions
- Prepare the honey cornbread according to post instructions or purchase cornbread.
- Cool the cornbread and crumble. Place the cornbread in a large bowl with the white bread cubes and toss to combine.
- Preheat the oven to 350 degrees. Coat a 9"x13" pan with cooking spray.
- Melt 4 tablespoons of butter in a large pan over medium heat. Add the onion and celery and cook for 6-8 minutes or until softened. Season the vegetables with salt and pepper to taste. Place the vegetables in the bowl with the cornbread mixture.
- Melt the remaining 6 tablespoons of butter and pour into a large bowl. Add the chicken broth, eggs, salt and pepper to taste, and sage and whisk to combine.
- Pour the butter mixture into the bowl with the cornbread mixture and stir to combine.
- Transfer the stuffing mixture to the prepared pan. Bake for 45 minutes or until dressing is browned and cooked through.
- Sprinkle with parsley and garnish with sage leaves if desired. Serve.
Notes
- Cornbread used for the dressing can be prepared up to one month ahead and frozen for convenience.
- Crumbled cornbread should be broken into larger chunks to preserve texture through mixing and baking.
- This dressing is best baked in a casserole dish rather than used for stuffing inside poultry to achieve a crisp top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 137mg | 46% |
| Sodium | 411mg | 17% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 87mg | 9% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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