A traditional Southern Cornbread Dressing recipe perfectly seasoned with onions, celery, and sage. Makes a delicious addition to every holiday table.
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Southern Cornbread Dressing

A traditional Southern Cornbread Dressing recipe perfectly seasoned with onions, celery, and sage. Makes a delicious addition to every holiday table.
Course Side Dish
Cuisine American
Keyword Cornbread Dressing, Southern Cornbread Dressing
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 310kcal
Author Michelle

Ingredients

  • 1 batch Southern cornbread crumbled
  • 8 tablespoons butter
  • 1 medium onion chopped
  • 4 celery ribs chopped
  • teaspoons dried sage
  • 1 teaspoon poultry seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 bread slices toasted and crumbled
  • ½ cup milk
  • 3 eggs lightly beaten
  • 2 cups chicken broth
  • 2 tablespoons butter

Instructions

  • Preheat oven to 350°F. Butter a 9"x13" baking dish, and set aside.
  • In a medium skillet over medium heat, melt 8 tablespoons butter.
  • Add onions and celery to skillet and sautee until tender.
  • Stir in poultry seasoning, sage, salt, and pepper. Remove from heat, and set aside.
  • In a large mixing bowl, add cornbread crumbles and toast crumbles. Stir in chicken broth.
  • Add onion mixture to cornbread mixture, and stir to combine. Test seasoning now and adjust as necessary.
  • In a separate bowl, whisk together milk and eggs. Pour into dressing mixture and stir to combine.
  • Transfer dressing mixture to prepared baking dish, and spread gently and evenly.
  • Cut the remaining 2 tablespoons butter into small slivers and scatter on top of the dressing.
  • Bake for about 30-40 minutes, or until browned on the top.

Notes

Nutrition facts include cornbread from the recipe linked.
  • Make the cornbread at least one day before (or up to 3 days). Let the cornbread sit out, uncovered to get a little stale. Then crumble before adding it to the recipe.
  • Use this recipe to make your cornbread. And DO NOT add sugar or honey. Regardless of your feelings on sweetened cornbread, it should not be sweetened for dressing.
  • Add all of the seasoning before you add the eggs. This way you can test the seasoning and more of anything you need to.
  • Dressing mixture should be very moist, but not soupy. If your dressing mixture is not wet all the way through after adding all ingredients, add an additional 1/2 cup of broth.
  • Make Ahead Instructions: Prepare dressing as instructed in the recipe, without baking. Cover and refrigerate for up to 2 days before baking.
  • Freezer Instructions: prepare without baking. Then cover, label, and freeze for up 3 months. Thaw overnight in the refrigerator before baking.
  • Storage: Store baked dressing covered in the refrigerator for up to 5 days.

Nutrition

Serving: 1serving | Calories: 310kcal | Carbohydrates: 27g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 0g | Cholesterol: 112mg | Sodium: 711mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 627IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 2mg