This Southern Cornbread Dressing is a delightful mix of fluffy cornbread, veggies, and warm spices. It’s a must-have for any holiday meal and pairs perfectly with turkey and gravy!
Honestly, nothing beats the scent of this cooking in the oven! I love how easy it is to whip up, and it’s always a crowd-pleaser. Plus, who doesn’t love a bit of extra stuffing on their plate? 😊
Key Ingredients & Substitutions
Cornbread: The star of this dish can be homemade or store-bought. If you’re short on time, grab a box mix! Just make sure it’s a classic cornbread for the best flavor, but you can also use cornbread muffins if that’s what you have.
Vegetables: I love the combo of onion, celery, and optional bell pepper. If you’re not a bell pepper fan, try using carrots or even mushrooms for a different flavor. You can also swap out celery for leeks if you prefer a milder taste.
Poultry Seasoning: This blend works wonders in dressings! If you don’t have it on hand, make your own mix with sage, thyme, and marjoram. Or even just use dried sage – it can do the trick!
Chicken Broth: For a veggie version, simply use vegetable broth. It’ll keep your dressing amazing without losing flavor! If making it ahead, add a bit more broth to keep it moist.
How Do I Ensure My Cornbread Dressing is Moist but Not Soggy?
A common challenge with dressing is getting that perfect balance of moistness. Here are some tips to get it just right:
- Start with perfectly baked, dried cornbread. The drier it is, the better it will soak up the liquids.
- When adding the egg and broth mix, do it slowly! You can always add more broth if needed. Aim for a mixture that’s wet but not dripping.
- After baking, let the dressing rest for a few minutes before serving. This helps it firm up a bit.
Enjoy better-than-ever texture in your Southern Cornbread Dressing! It’s all about those little adjustments. 😊
The Southern Cornbread Dressing
Ingredients You’ll Need:
- 1 pan of homemade or store-bought cornbread (about 8 cups crumbled)
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1/2 cup chopped green bell pepper (optional)
- 4 tablespoons unsalted butter
- 2 cups chicken broth (more if needed)
- 2 large eggs
- 2 teaspoons poultry seasoning (or a mix of sage, thyme, and marjoram)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of preparation time, plus approximately 30 to 40 minutes for baking. So, overall, you’re looking at around 1 hour of total time from start to finish—perfect for getting this delicious dressing ready for your meal!
Step-by-Step Instructions:
1. Prepare the Cornbread:
If you’re making cornbread from scratch, start by baking it according to the recipe. Once it’s cooled completely, crumble it into medium-sized pieces in a large mixing bowl. You want about 8 cups of crumbled cornbread for the dressing.
2. Cook the Vegetables:
In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion, celery, and green bell pepper (if you’re including it). Sauté for about 6 to 8 minutes, or until the vegetables are softened and fragrant.
3. Combine Ingredients:
Transfer the sautéed vegetables to the bowl with your crumbled cornbread. Add the poultry seasoning, salt, black pepper, and chopped fresh parsley (if using). Gently stir everything together until it’s well combined.
4. Add Eggs and Broth:
In a separate bowl, beat the two large eggs and then add in the chicken broth. Pour this mixture over the cornbread and vegetable mixture. Toss everything gently until it’s evenly moist but not soggy. If it feels a bit dry, add a little more broth until you achieve the right consistency.
5. Bake the Dressing:
Preheat your oven to 350°F (175°C). Transfer the dressing mixture to a greased baking dish, spreading it out evenly and pressing it down gently. Bake uncovered for about 30 to 40 minutes, or until the top is golden brown and the dressing is hot throughout.
6. Serve:
Allow the dressing to cool slightly before serving. It’s wonderful paired with roasted turkey and gravy, and perfect for holiday feasts!
Enjoy your authentic Southern Cornbread Dressing, packed with texture and flavor! You’re in for a treat!
Can I Use Store-Bought Cornbread?
Absolutely! Store-bought cornbread is a great time-saver. Just make sure it’s a classic cornbread – you can find it at most grocery stores. Just crumble it into pieces when you are ready to prepare your dressing!
How Should I Store Leftover Dressing?
Store any leftover dressing in an airtight container in the fridge for up to 3 days. You can reheat it in the oven at 350°F (175°C) until warmed through or in the microwave. A splash of chicken broth can help revive moisture if it has dried out slightly.
Can I Make This Dressing Ahead of Time?
Yes, you can prepare the dressing a day in advance! Simply follow all the steps up to the baking, cover it, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven – then bake as directed!
What Other Vegetables Can I Add?
Feel free to get creative! Carrots, mushrooms, or even diced apples can be great additions for extra flavor and texture. Just be sure to sauté them if they need to soften before mixing them into the dressing.
