Description
A comforting Southern cornbread dressing that blends the flavors of sage, butter, and sautéed vegetables, perfect for holiday feasts or cozy dinners.
Ingredients
Scale
- 6 cups crumbled cornbread
- 4 cups dried white bread, cubed and slightly stale
- 1/2 cup unsalted butter
- 2 cups chopped celery
- 1 1/2 cups chopped yellow onion
- 3 cups low-sodium chicken broth
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 to 1 1/2 teaspoons kosher salt, to taste
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the crumbled cornbread and dried white bread cubes; set aside.
- In a skillet, melt the butter over medium heat. Add the chopped celery and onion and sauté until translucent and soft, about 6–8 minutes.
- Add the sautéed vegetables to the bread mixture along with the chicken broth, sage, thyme, salt, and pepper. Stir until well combined, adding more broth if the mixture seems too dry.
- Transfer the mixture to the greased baking dish, pressing down lightly to compact it.
- Bake for 30–40 minutes or until the top is golden brown and the center is set.
- Remove from the oven and let it cool slightly before serving warm.
Notes
For a vegetarian version, use vegetable broth, and for gluten-free, use gluten-free cornbread and bread cubes.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 3/4 cup
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg