The Best Southern Cornbread Dressing
This Southern Cornbread Dressing ( also known as cornbread stuffing) includes cubes of freshly baked cornbread combined with fresh veggies and herbs to create the most deliciously moist, buttery side dish to serve on your Thanksgiving table.
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