This old fashioned Southern cornbread dressing recipe is a classic that’s a must-have for every Thanksgiving table. It’s made with celery, onions, homemade cornbread, white bread and plenty of herbs. You’ll never look at cornbread stuffing the same way again!
Prep time: 30mins
Cook time: 45mins
Total time: 1 hour 15 mins
- 9” Square cornbread, homemade or store bought (homemade is better)
- 5 slices stale white bread, cut into cubes
- 10tbls butter, divided use
- 1 large onion, finely chopped
- 1 cup celery, finely chopped
- ¼ cup garlic, chopped
- 4 cups of turkey broth, use drippings from cooked turkey where possible
- 5 eggs
- 1tbls fresh sage leaves, finely chopped
- 2tbls parsley, chopped
Cool the cornbread & crumble. Place the cornbread in a large bowl with the bread cubes and toss to combine.
Preheat the oven to 350 degrees. Coat a 9”x13” pan with cooking spray or butter. Melt 4tbls of butter in a large pan over medium heat. Add the onion, celery & garlic and cook for 6-8 minutes or until softened. Season the vegetables with salt & pepper to taste. Place the vegetables in a bowl with the cornbread mixture. Melt the remaining 6tbls of butter and pour into a large bowl. Add the turkey broth (drippings), eggs, salt and pepper to taste, and sage. 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 45minutes or until dressing is browned and cooked through. Garnish with parsley. Serve.
Cornbread Dressing Tips
· You can make your homemade cornbread up to a month in advance and freeze it until you’re ready to make stuffing.
· You can add other flavours to this stuffing to make it your own. Some great additions are sausage, apples, mushrooms or chestnuts.
· While I typically use plain old white bread in this recipe, you could also use wheat bread, or an artisan bread like a baguette.