"This heirloom cornbread dressing is the quintessential Southern holiday side, balancing savory herbs with crumbly, buttery cornbread. Slow-baked to golden perfection, every bite offers a nostalgic taste of home that pairs beautifully with roasted turkey or chicken."

1 Ingredients

Qty	Item
8 cups 800 g	Stale Cornbread (crumbled)
2 cups 100 g	Stale White Bread (cubed)
1/2 cup 115 g	Unsalted Butter
1.5 cups 225 g	Yellow Onion (finely diced)
1 cup 150 g	Celery (finely diced)
3 cups 720 ml	Chicken or Turkey Broth
2 large 100 g	Eggs (beaten)
1 tbsp 5 g	Fresh Sage (minced)
1 tsp 2 g	Fresh Thyme (minced)
1 tsp 2 g	Poultry Seasoning
1 tsp 6 g	Kosher Salt
1/2 tsp 1 g	Black Pepper

2 Instructions

Step 1. Preheat your oven to 350°F (175°C) and generously grease a 9x13 inch baking dish with butter or non-stick spray.

Step 2. In a very large mixing bowl, combine the crumbled cornbread and the white bread cubes. Set aside.

Step 3. Melt the butter in a large skillet over medium heat. Add the diced onion and celery, cooking until softened and translucent, about 8-10 minutes.

Step 4. Pour the cooked vegetables and all the butter from the skillet directly over the bread mixture.

Step 5. Sprinkle in the fresh sage, thyme, poultry seasoning, salt, and pepper. Toss gently to combine.

Step 6. Gradually pour in the broth while stirring. The mixture should be very moist—almost like a thick porridge—as the bread will absorb a lot of liquid in the oven.

Step 7. Taste the mixture and adjust seasoning if needed, then fold in the beaten eggs until well incorporated.

Step 8. Transfer the dressing to the prepared baking dish and spread it out evenly.

Step 9. Bake for 40 to 50 minutes, or until the top is golden brown and the edges are slightly crisp.

Step 10. Remove from the oven and let it sit for at least 10 minutes before serving to allow the structure to set.

·
Use day-old or slightly toasted bread to prevent the dressing from becoming gummy.
·
For a richer flavor, use homemade turkey stock instead of store-bought chicken broth.
·
Add cooked crumbled sausage or chopped pecans for extra texture and depth.
·
If the dressing looks dry before baking, add another 1/2 cup of broth; it should be very wet before going into the oven.

? Frequently Asked Questions

Can I make this ahead of time?

Yes, you can prepare the mixture a day in advance and keep it refrigerated in the baking dish. Bake it fresh on the day of serving, adding 5-10 minutes to the cook time.

Can I use store-bought cornbread?

Absolutely, though a less-sweet, Southern-style cornbread works best for traditional savory dressing. Avoid overly sweet 'cake-like' cornbread if possible.

How do I fix dry dressing?

If the dressing comes out dry, drizzle a little extra warm broth over the top after baking, cover with foil, and let it sit for 5 minutes.

Is dressing the same as stuffing?

Technically, dressing is cooked in a separate casserole dish, whereas stuffing is cooked inside the cavity of the bird. This recipe is for a traditional baked dressing.

Visual Guide

Traditional Cornbread Dressing Infographic

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