Description
A classic Southern Cornbread Dressing recipe featuring a flavorful blend of homemade or store-bought cornbread and Italian bread baked with sautéed vegetables, fresh herbs, and poultry seasoning for a moist, savory side dish perfect for holiday meals or comfort food cravings.
Ingredients
Scale
Breads
- 6 cups Cornbread, homemade or store-bought
- 6 cups Italian Bread, cubed
Vegetables and Aromatics
- 1 large onion, peeled and diced
- 4 stalks celery, diced
- 3 cloves garlic, peeled and minced
- ¼ cup fresh chopped parsley
Seasonings
- 2 teaspoons poultry seasoning
- 1 teaspoon ground sage
- 1 teaspoon ground thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
Other Ingredients
- 1 stick unsalted butter
- 2-3 cups fat-free chicken stock or homemade
- 2 large eggs, beaten
- Non-stick cooking spray (olive oil spray recommended)
Instructions
- Prepare the Bread Cubes: Slice the cornbread and Italian bread into small cubes. Place the bread cubes on baking sheets and let dry overnight or speed the process by baking them at 350°F (175°C) for about 10 minutes to remove moisture.
- Preheat Oven and Prep Dish: Preheat your oven to 400°F (205°C). Spray a 9″x13″ casserole dish thoroughly with non-stick olive oil spray to prevent sticking.
- Sauté Vegetables: In a large sauté pan, melt the unsalted butter over medium heat. Add the diced celery and onion, cooking for approximately 5 minutes until softened. Stir in the minced garlic and sauté for an additional 2 minutes. Remove the pan from heat and set aside.
- Combine Ingredients: Place the dried cornbread and Italian bread cubes into a large mixing bowl. Add the sautéed vegetable and butter mixture, 2 cups of chicken stock, fresh chopped parsley, poultry seasoning, ground sage, ground thyme, salt, and black pepper. Mix well and taste, adjusting seasoning if necessary. If the mixture appears too dry, gradually add more chicken stock up to 3 cups.
- Add Eggs: Mix in the beaten eggs thoroughly to bind the ingredients together and enhance the dressing’s richness.
- Bake the Dressing: Transfer the cornbread dressing mixture into the prepared casserole dish. Cover tightly with aluminum foil. Bake in the preheated oven for 30 minutes, then remove the foil and bake uncovered for an additional 20 minutes until the top is golden brown and the dressing is heated through.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy this traditional Southern side dish alongside your favorite main courses.
Notes
- To dry the bread cubes, either leave them out overnight or bake at 350°F (175°C) for 10 minutes; this step prevents sogginess in the dressing.
- Using a combination of cornbread and Italian bread adds texture, flavor, and the right balance of moisture absorption.
- Adjust the amount of chicken stock to control the moisture level of the dressing; it should be moist but not soupy.
- Non-stick cooking spray helps ensure easy removal of the dressing from the casserole dish.
- The seasoning blend can be modified to taste; poultry seasoning is key for authenticity.
