Southern Cornbread Dressing
User Reviews
5
Southern Cornbread Dressing
Description
This Southern Cornbread Dressing recipe integrates a full batch of buttermilk cornbread and a few buttermilk biscuits or soft bread slices to form the base. It is combined with eggs, diced onion and celery, sliced butter, chicken soup, and chicken stock, seasoned with salt, pepper, and optionally rubbed sage. The large quantity makes enough for two 9x13-inch pans, each serving twelve people.
The baking process produces a moist dressing with a slightly browned top that holds together well. The texture is dense but tender from the combination of bread products, eggs, butter, and creamy chicken soup. The sage adds a traditional Southern flavor accent.
The dressing can be served as a side dish during holiday meals or traditional cooked dinners. For variation, cooked shredded chicken or turkey can be folded into the mixture to create a more substantial entrée or main-course-style dressing. Gluten-free adaptations are also possible by substituting gluten-free cornbread and bread.
Storage instructions include wrapping leftover pans tightly for refrigeration up to one week. The uncooked dressing can be prepared and refrigerated up to two days or frozen for three months before baking. Completely baked dressing can also be frozen, requiring thawing before reheating. These options provide flexibility for make-ahead preparations and holiday meal planning.
Ingredients
- 1 full recipe Buttermilk Cornbread Southern style
- 3 buttermilk biscuits or 3 slices of sandwich bread or other soft leftover bread
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 1 teaspoon rubbed sage optional
- 3 large egg room temperature
- 1 medium onion diced
- 2 talks celery diced
- 1/2 /2 cup butter sliced
- 4 cups cream of chicken soup
- 6 cups chicken stock or broth
Instructions
- Prep. Preheat oven to 350º F.
- Mix. Crumble all of the cornbread and biscuits (or white bread slices) into a very large bowl. Add salt, pepper, eggs, onion, celery, butter, cream of chicken soup, and chicken stock. Stir until well-combined.
- Bake. Pour dressing into two 9x13 baking dishes and bake until lightly browned, about 30 - 45 minutes. To test doneness, shake casserole dish lightly. If the center of the dressing moves, then the dressing is not cooked through in the center. Continue to bake until the dressing is set throughout.
Notes
- Each 9x13-inch pan serves about 12 people; halve recipe for smaller batches.
- Add 2 cups cooked, shredded chicken or turkey for a meat-enhanced dressing.
- Use gluten-free cornbread and bread for a gluten-free version.
- Store leftovers wrapped tightly in the refrigerator up to one week.
- Make-ahead is possible by preparing and refrigerating the uncooked dressing up to two days or freezing for up to three months.
- Frozen uncooked dressing should be thawed in the refrigerator two days before baking.
- Baked dressing can be frozen once cooled; thaw in refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 77mg | 26% |
| Sodium | 1077mg | 45% |
| Potassium | 222mg | 5% |
| Sugar | 3g | 6% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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