This comforting Cornbread Dressing brings warmth to any dinner table in just 45 minutes. A perfect blend of textures and flavors, this classic Southern side dish delivers the ideal balance of nutrients with only 209 calories per serving.
Made with wholesome ingredients, it’s a versatile accompaniment that pairs beautifully with holiday meals or Sunday dinners. The recipe’s simplicity – requiring just 15 minutes of prep time – makes it an excellent choice for both novice and experienced cooks.
Ingredients Section
- French Bread: 1 crusty loaf, cut into small cubes (7 cups when dried)
- Cornbread: 8×8 pan, cut into small cubes (7 cups when dried)
- Butter: 3/4 cup, adds rich flavor
- Aromatics: 1 medium onion and 4 ribs celery, finely chopped
- Broth: 3-4 cups low-sodium chicken broth, adjust for desired moisture
- Fresh Herbs: 1 Tbsp rosemary and 1/2 cup parsley, freshly chopped
- Dried Herbs: 1/2 tsp each of basil and thyme
- Seasonings: Salt and freshly ground black pepper to taste
Instructions Section
- Bread Preparation: Dry bread cubes on baking sheets for 1-2 days, or quick-dry in oven at 250°F for 30-45 minutes, tossing every 10 minutes
- Heat Setting: Preheat your oven to 350°F for the final bake
- Vegetable Base: Melt butter in large skillet, add vegetables and herbs until tender
- Combine: Mix dried bread cubes with vegetable-butter mixture in large bowl
- Add Moisture: Gradually incorporate broth while gently tossing until evenly moistened
- Season: Adjust herbs and salt to your preference
- Final Bake: Transfer to 9×13 baking dish, bake 20-25 minutes until golden brown
Cooking Techniques
The secret to amazing cornbread dressing lies in those perfectly dried bread cubes! While letting them air-dry for 1-2 days gives the best results, you can speed things up with the oven method. Just keep a close eye on those cubes while they’re drying – you want them crispy but not toasted.
When adding the broth, think of it like watering a plant – add it bit by bit until everything is just moist. Too much liquid will make your dressing dense and heavy instead of that perfect, fluffy texture we’re after!
Make-Ahead Tips
Want to get ahead on your holiday prep? You can dry your bread cubes up to 5 days before you need them – just store them in an airtight container. You can also prep all your veggies the day before and keep them in the fridge.
For the complete dish, you can assemble it up to 24 hours ahead – just cover it well and keep it in the fridge. When you’re ready to bake, let it sit at room temperature for about 30 minutes first. This recipe is a real time-saver during busy holiday cooking!
Storage Tips
Your leftover dressing will stay yummy for up to 4 days in the fridge. Just pop it in an airtight container once it’s completely cool. When you’re ready to eat it again, heat it in the oven at 350°F for about 15-20 minutes.
A quick sprinkle of broth before reheating helps keep it moist. If you want to freeze it, wrap it up tight and it’ll keep for up to 3 months – just thaw it overnight in the fridge before reheating.
Serving Suggestions
This cozy cornbread dressing loves to share a plate with roast turkey or chicken! It’s also wonderful next to glazed ham, roasted vegetables, or green bean casserole. For extra comfort food magic, drizzle some warm gravy over the top.
Don’t forget to sprinkle some fresh parsley on top just before serving – it adds a lovely pop of color and fresh flavor to your plate!
Cornbread Dressing
Equipment
- Large skillet
- 9×13 inch baking dish
- Large mixing bowl
Ingredients
Main Ingredients
- 1 loaf crusty french bread cut into small cubes (about 7 cups dried)
- 1 pan cornbread 8×8 pan, cut into small cubes (about 7 cups dried)
- 3/4 cup butter
- 1 medium onion chopped
- 4 ribs celery chopped
- 3-4 cups low-sodium chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 Tablespoon fresh rosemary chopped
- 1/2 cup fresh parsley chopped
Instructions
- Dry cornbread and bread: Spread bread cubes 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.
- Preheat oven to 350 degrees F.
- Sauté Veggies: Add the butter to a large skillet over medium heat. Once the butter has melted add the onion, celery, basil, thyme, and rosemary and 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.
