Southern Cornbread Dressing
A golden, savory holiday classic made with day-old cornbread, sautéed vegetables, sage, and seasoned broth. Crispy on top, creamy in the middle — this Southern tradition is the star of the Thanksgiving table.
Equipment
- 9x13 inch casserole dish
- cast iron skillet (for cornbread)
- Large mixing bowl
- Skillet
- Wooden spoon
Ingredients
- 6 cups day-old Southern cornbread, crumbled
- 1 cup chicken broth (plus more as needed)
- 2 tbsp unsalted butter
- 1.5 cups celery, diced
- 1.5 cups yellow onion, diced
- 2 tsp dried sage (or 1 tbsp fresh, minced)
- 1 tsp poultry seasoning
- 0.5 tsp black pepper, freshly ground
- 1 tsp salt (adjust to taste)
- 2 large eggs, lightly beaten
Instructions
- Preheat oven to 375°F (190°C). Butter or grease a 9x13 inch baking dish.
- Crumble cornbread into a large bowl. Pieces should be pea-sized, not pulverized.
- Sauté onion and celery in butter until soft and golden, about 7–8 minutes.
- Add sautéed vegetables, sage, poultry seasoning, pepper, and salt to the cornbread. Mix well.
- Stir in eggs. Gradually add warm broth until mixture is moist but not soupy, about like thick oatmeal.
- Spread mixture into prepared dish. Bake uncovered 30–40 minutes until golden brown on top and set in the center.
- Cool for 5–10 minutes before serving warm.
Notes
Variations: Add crumbled sausage, oysters, or giblets for richness. Stir in chopped hard-boiled eggs for a heartier dish. Some cooks mix cornbread with day-old biscuits for extra texture. Make ahead: Assemble a day in advance, refrigerate, and bake just before serving (add 10–15 minutes to bake time). Leftovers reheat beautifully or can be pan-fried into patties.
Nutrition
Calories: 280kcalCarbohydrates: 28gProtein: 7gFat: 15gSaturated Fat: 6gCholesterol: 60mgSodium: 580mgFiber: 2gSugar: 4g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!