🛒 Ingredients (Serves 8–10)
For the Cornbread (or Use 6 cups store-bought)
1 recipe Southern-style cornbread (or 12 oz store-bought)
→ Must be dry and crumbly—not sweet or cakey!
For the Dressing
½ cup (1 stick) unsalted butter
2 cups yellow onion, finely diced
2 cups celery, finely diced
2 cloves garlic, minced
6 cups crumbled cornbread (from 1 recipe or 12 oz loaf)
2 cups low-sodium chicken or turkey broth (plus more as needed)
2 large eggs, lightly beaten
ÂĽ cup fresh parsley, chopped
2 tbsp fresh sage, finely chopped (or 2 tsp dried)
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tsp dried rosemary, crushed
1 tsp salt (adjust if broth is salty)
½ tsp black pepper
Optional: 1 tsp poultry seasoning, ½ cup chopped pecans, or 1 diced apple
👩‍🍳 Step-by-Step Instructions
1. Prep the Cornbread (If Making from Scratch)
Bake a batch of dry, crumbly Southern cornbread (not sweet!) at least 1 day ahead.
Crumble and leave uncovered overnight to dry out—this prevents mushy dressing!
Shortcut: Use 12 oz store-bought cornbread (check ingredients—avoid sugar-heavy brands).
2. Sauté the Aromatics
In a large skillet or Dutch oven, melt butter over medium heat.
Add onion and celery. Cook 8–10 minutes until soft but not browned.
Add garlic; cook 1 minute until fragrant.
Remove from heat. Stir in sage, thyme, rosemary, salt, and pepper.
3. Combine the Dressing
In a large bowl, mix:
→ Crumbled cornbread
→ Sautéed veggie mixture
→ Fresh parsley
In a small bowl, whisk broth + eggs.
Pour over cornbread mixture. Stir gently until evenly moistened (add more broth ¼ cup at a time if too dry—it should hold together when squeezed).
4. Bake to Perfection
Option A (Casserole):
Pour into a greased 9×13-inch baking dish.
Cover with foil. Bake at 350°F (175°C) for 30 minutes.
Uncover. Bake 10–15 minutes more until golden and crisp on top.
Option B (Stuffed in Turkey):
Loosely fill cavity just before roasting (don’t pack tightly).
Bake remaining dressing in a casserole dish.
💡 Internal temp: Dressing should reach 165°F for food safety.
đź’ˇ Pro Tips for Next-Level Dressing
Dry your cornbread: This is the #1 secret to non-soggy dressing!
Use homemade stock: Deepens flavor and controls salt.
Add texture: Stir in cooked sausage, mushrooms, or pecans.
Make it ahead: Assemble unbaked dressing, refrigerate overnight. Add 10 mins to bake time.
Gluten-free? Ensure cornbread and broth are GF-certified.
🍽️ Serving Suggestions
Classic: With roasted turkey and cranberry sauce
Southern style: Alongside collard greens and mac and cheese
Brunch twist: Top with a fried egg and hot sauce
Leftover hack: Form into patties and pan-fry for “dressing croquettes”
❤️ A Dish Steeped in Tradition
Cornbread dressing isn’t just a side—it’s heritage.
Born in the American South, where corn was plentiful and wheat scarce, it’s a celebration of resourcefulness and flavor.
Every family has their version—some with apples, some with pecans, some with a splash of bourbon.
But all share the same spirit: generosity, comfort, and love.
đź’› Final Thought
You don’t need perfection to make something memorable.
You just need cornbread, butter, herbs, and a little care.
So crumble that cornbread.
Sauté those onions.
And let this humble dish bring your table together—this holiday and beyond.
