Cornbread Dressing
Devashish
A classic Southern cornbread dressing made with crusty French bread, cornbread, vegetables, and herbs.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine Southern
Servings 12
Calories 209 kcal
Large skillet
9x13 inch baking dish
Large mixing bowl
Main Ingredients
- 1 loaf crusty french bread cut into small cubes (about 7 cups dried)
- 1 pan cornbread 8x8 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
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.
Calories: 209kcalCarbohydrates: 20gProtein: 5gFat: 13gSaturated Fat: 8gCholesterol: 31mgSodium: 323mgPotassium: 158mgFiber: 1gSugar: 2gVitamin A: 632IUVitamin C: 4mgCalcium: 36mgIron: 2mg
Keyword cornmeal, savory bread pudding, stuffing, Thanksgiving sides