Description
A classic Southern cornbread dressing with a moist, custardy interior and a golden, buttery crust. This savory side dish combines crumbled cornbread with sautéed vegetables, fresh herbs, and rich chicken stock, making it the ultimate holiday accompaniment.
Ingredients
- 4 cups crumbled cornbread (about 1 9×9-inch pan)
- 4 slices white bread, torn into pieces
- 1/2 cup unsalted butter (1 stick)
- 1 cup yellow onion, finely diced
- 1 cup celery, finely diced
- 2 large eggs, lightly beaten
- 2 cups chicken stock or broth
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon poultry seasoning (optional)
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×9-inch baking dish with butter or nonstick spray.
- In a large bowl, combine crumbled cornbread and torn white bread. Set aside.
- In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 5-7 minutes. Do not brown.
- Pour the skillet mixture over the bread mixture. Add eggs, chicken stock, sage, thyme, salt, pepper, and poultry seasoning. Stir gently until well combined. The mixture should be moist but not soupy.
- Transfer mixture to the prepared baking dish and spread evenly.
- Bake uncovered for 40-45 minutes, until the top is golden brown and the center is set. A knife inserted in the center should come out clean.
- Let rest for 10 minutes before serving.
Notes
Storage: Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Freezing: Wrap tightly in plastic wrap and aluminum foil, freeze for up to 2 months. Thaw overnight in the refrigerator. Reheating: Cover with foil and bake at 350°F (177°C) for 15-20 minutes, until heated through. For a crisper top, uncover for the last 5 minutes. If dressing seems dry after reheating, add a splash of chicken stock.
Nutrition
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Unsaturated Fat: 13g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 140mg
Keywords: Paula Deen cornbread dressing, Southern cornbread dressing, cornbread dressing recipe, easy cornbread dressing, holiday side dish, Thanksgiving dressing, homemade dressing, savory cornbread pudding, old-fashioned cornbread dressing, Southern recipes