The Best Southern Cornbread Dressing
This Southern cornbread dressing is rich, flavorful, and easy to make. With a moist center, crisp edges, and the aroma of buttery herbs and sautéed veggies, it’s a shoe-in holiday favorite. Enjoy!
Servings: 12 side servings
Ingredients
- 1 loaf crusty french bread cut into small cubes about 7 cups dried
- 8×8 pan prepared cornbread cut into small cubes about 7 cups dried
- 3/4 cup butter
- 1 medium sweet onion chopped
- 4 ribs celery chopped
- 3-4 cups chicken stock
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 Tablespoon fresh rosemary minced
- 1/2 cup fresh parsley chopped
- salt and pepper to taste about 1/2 tsp each
Instructions
Cornbread dressing prep
- Dry cornbread and bread: Spread bread and cornbread cubes and onto large baking sheets and leave them out to dry for 1-2 days. If you're in a hurry you can dry it them in the oven at 250 degrees F for about 30-45 minutes, tossing every 10 minutes, until the bread is dry and stale.
- When ready to make the stuffing, preheat oven to 350 degrees F.
Sauté the Veggies
- Add the butter to a large skillet over medium heat. Once the butter has melted add the onion, celery, sage, basil, thyme, rosemary, parsley and salt, cook for a few minutes until softened.
- To a large mixing bowl add dried bread cubes. Pour in butter and vegetable mixture.
- Add broth: Gradually ladle the broth mixture onto the bread, tossing lightly as you go. Add more broth, just until everything is evenly moistened.
- Don't add too much broth or it will be more mushy and dense. Taste and add more herbs or salt, if needed.
Bake
- Pour mixture into a 9×13 inch baking dish and bake at 350 degrees F for 20 to 25 minutes, or until golden brown on top.
Nutrition
Calories: 186kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g