United States | Breads | Cornmeal | Fall | Thanksgiving

Cornbread Dressing

(American-Southern dressing)

Yield: 8-10 servings


INGREDIENTS PREP AMOUNT
Southern cornbread crumbled 1 recipe, doubled
 
Butter or oil 2-3 Tbsp
Onion chopped 1 each
Celery chopped 2 stalks
Sage crumbled 1 Tbsp
Chicken or turkey stock 2 cups
Salt & pepper to taste
Eggs beaten 2-3 each

METHOD

Basic Steps:  Crumble → Sauté → Mix → Bake
  1. Make a double batch of Southern cornbread, or use your own recipe. Once the cornbread has cooled completely, break it into pieces about the size of a walnut with your hands. Place the pieces and all the crumbs in a large bowl.
  2. Heat the butter or oil in a sauté pan. Sauté the onions and celery until the onions are translucent but not browned. Add to the bowl with the cornbread.
  3. Preheat oven to 350°. Crumble the sage over the cornbread and stir in the chicken broth to moisten. Add salt and pepper and taste for seasoning.
  4. Stir in the eggs. The stuffing should now be moist but not soggy. If it seems too dry, stir in a little more stock. If it is too wet, stir in some breadcrumbs.
  5. Spread the stuffing in a buttered baking dish and bake for 40-50 minutes until the stuffing is heated through and browned on the top. Serve with poultry.

VARIATIONS

  • Use half cornbread and half regular cubed bread for a lighter stuffing if you like.
  • Add 1/2 cup chopped pecans.
  • Chop up turkey or chicken giblets and sauté with the onions and celery.
  • Replace some of the stock with cream or half and half.
  • This recipe can also be used to stuff a bird, at which time it becomes stuffing instead of dressing.

NOTES

  • Cornbread dressing is the only kind of dressing there is for many Southerners. It's a favorite for Thanksgiving. This recipe is the foundation for many variations. Each cook has his or her favorite version.