Cornbread Dressing – A beloved Southern staple, this comforting dish combines tender, crumbled cornbread with sautéed onions, celery, and aromatic herbs, all soaked in rich chicken stock for the perfect balance of flavor and texture. Baked until golden, it’s a must-have side dish for holiday feasts or cozy family dinners, pairing beautifully with roasted turkey, glazed ham, or juicy fried chicken. Hearty, flavorful, and full of nostalgia
Why You’ll Love This Recipe:
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Classic holiday flavor with minimal prep
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Moist and savory texture that complements turkey or chicken
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Easy-to-find ingredients and budget-friendly
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Great for meal prep and leftovers
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Gluten-free option available with a cornmeal-only mix
Ingredients Breakdown:
Base:
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1 (16 oz) package dry cornbread mix – Baked and crumbled, this forms the hearty, flavorful base of the dressing.
Vegetables & Aromatics:
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½ cup chopped celery – Adds texture and a mild bitterness.
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1 small onion, chopped – Provides savory sweetness and depth.
Binders & Moisture:
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2 eggs, beaten – Helps hold everything together while adding richness.
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2 cups chicken stock – Moistens the dressing and infuses it with savory flavor.
Flavor & Seasoning:
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2 tablespoons dried sage – The star herb in traditional dressing, earthy and aromatic.
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Salt and pepper to taste – Adjusts seasoning to your preference.
Cooking Fat:
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2 tablespoons butter – Used to sauté the veggies and add flavor.
Tips and Tricks:
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Use stale cornbread for better texture—fresh cornbread may be too soft.
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Add cooked sausage for a meaty variation.
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Don’t overmix to preserve a light, crumbly texture.
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Use homemade chicken stock for deeper flavor.
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Bake a day ahead to save time on busy holidays.
Variations and Customizations:
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Vegetarian Version: Swap chicken stock with vegetable broth.
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Gluten-Free Option: Use a gluten-free cornbread mix.
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Spicy Kick: Add a pinch of cayenne or diced jalapeños.
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Savory Upgrade: Include sautéed mushrooms or roasted garlic.
Pairing Suggestions:
Cornbread dressing pairs well with:
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Roast turkey or chicken
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Green bean casserole
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Cranberry sauce
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Giblet gravy
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Mashed sweet potatoes
Storage Instructions:
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Refrigerate: Store in an airtight container for up to 4 days.
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Freeze: Wrap tightly and freeze for up to 2 months.
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Reheat: Warm in the oven at 325°F until heated through, or microwave individual portions.
Popular Questions:
Can I make cornbread dressing ahead of time?
Yes, prepare and refrigerate it unbaked up to 24 hours ahead. Bake just before serving.
How do I keep dressing from being too dry?
Ensure enough stock is used—add extra if the mixture seems dry before baking.
Can I use store-bought cornbread?
Absolutely. Just be sure it’s not too sweet and has had time to dry out slightly.