Cornbread Dressing

 

Homemade Cornbread Dressing (aka cornbread stuffing) is made with a mixture of cornbread and french bread, along with vegetables and herbs. So many delicious flavors, and it’s so easy to make.

How to make Cornbread Dressing:

Dry Bread Cubes: Spread cornbread and bread cubes onto large baking sheets then leave them out to dry out for 1-2 days. If you’re in a hurry, you can them out in the oven by cooking them at 250 degrees F for about 30-45 minutes, tossing every 10 minutes or so, until the bread is dry and stale.

Sauté Vegetables: Add the butter to a large skillet over medium heat. Once the butter has melted, add the onion, celery, basil, thyme, and rosemary. Cook for a few minutes until softened. Place the dried bread cubes in a large bowl then pour in butter and vegetable mixture.

Add Broth: Gradually ladle the broth mixture onto the bread, tossing lightly as you go. Add more broth mixture, just until everything is evenly moistened. (You don’t want to add too much broth or it will be more mushy and dense). Taste it then add more herbs or salt, if needed. 

Bake: Layer mixture into a 9×13 inch baking dish and bake at 350 degrees F for 20 to 25 minutes, or until cornbread stuffing is golden brown on top.

Make Ahead and Freezing Instructions:

To Make Ahead: This easy cornbread dressing can be made 1-2 days in advance. Store it in a gallon ziplock bag in the refrigerator.

To Freeze: Prepare stuffing as directed and bake in a freezer sage container. Once cooled, cover well with aluminum foil and freeze for up to 3 months. Rewarm in the oven, or heat individual servings in the microwave.

Recipe Variations:

• Add Sausage: Cook ½ lb of ground sausage and add it to the bread cubes in step 5.
• Vegan Cornbread Dressing: Use ½ cup of canola oil in place of the butter, and substitute vegetable broth for chicken broth.
• Dried Fruit: Add dried cranberries or raisins.
• Add Nuts: Pecans, walnuts, or pine nuts are best.

Ingredients

 

• ▢1 loaf crusty french bread cut into small cubes (about 7 cups dried)
• ▢1 8×8 pan cornbread cut into small cubes (about 7 cups dried)
• ▢3/4 cup butter
• ▢1 medium onion , chopped
• ▢4 ribs celery , chopped
• ▢3-4 cups low-sodium chicken broth
• ▢1/2 teaspoon dried basil
• ▢1/2 teaspoon dried thyme
• ▢1 Tablespoon fresh rosemary , chopped
• ▢1/2 cup fresh chopped parsley , chopped
• ▢salt and freshly ground black pepper , to taste

Instructions

 

• Dry cornbread and bread: Spread bread cubes onto large baking sheets and leave them out to dry for 1-2 days. If you're in a hurry you can dry it them in the oven at 250 degrees F for about 30-45 minutes, tossing every 10 minutes, until the bread is dry and stale.
• Preheat oven to 350 degrees F. 
• Sauté Veggies: Add the butter to a large skillet over medium heat. Once the butter has melted add the onion, celery, basil, thyme, and rosemary and cook for a few minutes until softened.
• To a large mixing bowl add dried bread cubes. Pour in butter and Vegetable mixture.
• Add broth: Gradually ladle the broth mixture onto the bread, tossing lightly as you go. Add more broth, just until everything is evenly moistened. Don't add too much broth or it will be more mushy and dense. Taste and add more herbs or salt, if needed. 
• Bake: Pour mixture into a 9×13 inch baking dish and bake at 350 degrees F for 20 to 25 minutes, or until golden brown on top.

Notes

Make Ahead Instructions: This easy cornbread dressing can be made 1-2 days in advance. Store it in a gallon ziplock bag in the refrigerator.

Freezing Instructions: Prepare stuffing as directed and bake in a freezer sage container. Once cooled, cover well with aluminum foil and freeze for up to 3 months. Rewarm in the oven, or heat individual servings in the microwave.

Variations:

Add Sausage: Cook ½ lb of ground sausage and add it to the bread cubes in step 5.

Vegan Cornbread Dressing: Use ½ cup of canola oil in place of the butter, and substitute vegetable broth for chicken broth.

Dried Fruit: Add dried cranberries or raisins.

Add Nuts: Pecans, walnuts, or pine nuts are best.

Nutrition

Calories: 209kcalCarbohydrates: 20gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 323mgPotassium: 158mgFiber: 1gSugar: 2gVitamin A: 632IUVitamin C: 4mgCalcium: 36mgIron: 2mg