Cornbread Dressing
This easy, homemade Cornbread Dressing Recipe is the ultimate Thanksgiving comfort food—Southern-style, full of savory herbs and cozy flavors, and ready to steal the show as your favorite side dish.
Ingredients
- 6 cups day-old cornbread cut into 1-inch cubes (homemade or store-bought)
- 1/2 cup unsalted butter
- 1 large yellow onion finely chopped
- 2 stalks celery diced
- 2 cloves garlic minced
- 2 tablespoons fresh sage chopped (or 2 tsp dried)
- 1 teaspoon fresh thyme leaves or 1/2 tsp dried
- 1 teaspoon salt adjust to low-sodium stock
- 1/2 teaspoon black pepper freshly ground
- 2 1/2 cups low-sodium chicken or turkey stock homemade recommended
- 2 large eggs lightly beaten (use pasture-raised for flavor)
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Preheat your oven to 350°F and butter a 9x13-inch baking dish.
- Melt butter in a large skillet over medium heat. Add onion and celery; sauté until soft. Stir in garlic, sage, thyme, salt, and pepper.
- Combine cornbread cubes and sautéed veggies in a mixing bowl; toss gently. Whisk stock and eggs, then pour over the mixture.
- Transfer mixture to baking dish. Bake for 30-35 minutes or until golden-brown. Sprinkle parsley over the top before serving.
Notes
Day-old cornbread works best for absorption. For a crispier top, bake uncovered for the last 5 minutes. Aim for a loosely packed mixture of ingredients to prevent it from becoming too soupy.
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