Homemade Southern Cornbread Dressing Delight (Print version)
A moist Southern cornbread dressing with celery, onion, sage, butter, and rich stock baked until golden.
# Ingredients:
For the bread base
01 -
8 cups (about 900 g) crumbled day-old Southern cornbread
02 -
3 cups (150 g) torn stale white bread or biscuits
For the dressing
03 -
8 tablespoons (113 g) unsalted butter, plus more for the dish
04 -
2 cups (250 g) finely chopped yellow onion
05 -
2 cups (200 g) finely chopped celery
06 -
2 teaspoons rubbed sage
07 -
1 teaspoon dried thyme
08 -
1 teaspoon poultry seasoning
09 -
1/2 cup (15 g) chopped fresh parsley
10 -
2 large eggs, beaten
11 -
3 1/2 to 4 cups (830 to 950 ml) chicken or turkey stock
12 -
1 1/2 teaspoons kosher salt, plus more to taste
13 -
1 teaspoon black pepper
# Instructions:
01 -
Crumble the cornbread and tear the bread or biscuits into small pieces. Let them sit uncovered for several hours or overnight, or toast on a sheet pan in a 250°F oven for 15-20 minutes.
02 -
Preheat the oven to 350°F. Butter a 9x13-inch baking dish generously.
03 -
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 8-10 minutes, stirring often, until softened but not browned.
04 -
Add the sage, thyme, poultry seasoning, parsley, salt, and pepper to the skillet. Cook for 30 seconds, then remove from the heat.
05 -
Place the dried cornbread and bread in a large bowl. Add the vegetable mixture, beaten eggs, and 3 cups of stock. Fold gently, then add more stock until the mixture is very moist and spoonable.
06 -
Spoon the mixture into the prepared dish without packing it down. Cover with foil and bake for 30 minutes.
07 -
Remove the foil and bake for 15-20 minutes more, until the top is golden and the center is hot. Rest for 10 minutes before serving.
# Good to know:
01 -
Use dry, day-old cornbread for the best texture.
02 -
The mixture should look very moist before baking.
03 -
Resting for 10 minutes helps the dressing scoop cleanly.