Cornbread Dressing Recipe
This easy, Southern-inspired Cornbread Dressing Recipe brings homemade comfort food to your Thanksgiving table with a golden crust, savory herbs, and a hint of nostalgia.
Ingredients
- 8 cups day-old cornbread, crumbled about two 8' pans or a large bakery loaf
- 4 tbsp unsalted butter Kerrygold or Land O’Lakes, plus extra for greasing
- 1 medium yellow onion, finely chopped
- 3 stalks celery, diced for color and crunch
- 3 cloves garlic, minced use fresh for best aroma
- 1 tsp kosher salt Diamond Crystal
- 1/2 tsp freshly ground black pepper
- 2 large eggs, lightly beaten room temperature
- 2 cups low-sodium chicken broth Swanson or homemade
- 2 tbsp chopped fresh parsley flat-leaf for brightness
- 1 tbsp chopped fresh sage leaves only, no stems
- 1 tsp chopped fresh thyme
- 1 lb mild breakfast sausage, cooked, drained, and crumbled sub turkey sausage for leaner
Instructions
- Heat to 350°F. Lightly butter a 9×13' baking dish (or an 11' cast-iron skillet) and set aside—pre-greased pans help create that coveted crispy edge.
- Tear the day-old cornbread into bite-size pieces in a large mixing bowl. If it’s too fresh, you’ll end up with a soggy center; let it dry on the counter a few hours if needed.
- Melt 4 tbsp butter in a skillet over medium heat. Add onion and celery; cook until soft, about 5 minutes. Stir in garlic, sage, thyme, salt, and pepper; cook for another minute until fragrant.
- Pour the veggie-herb mixture over the crumbled cornbread. If you’re adding sausage or cranberries, toss them in now. Gently stir with a wooden spoon—don’t overmix, or it gets gummy.
- Whisk eggs and chicken broth in a separate bowl. Slowly pour into the cornbread bowl, folding until the liquid is evenly absorbed. Mixture should be moist but not soupy—add a splash more broth if it looks dry.
- Scoop the mixture into your prepared dish and level the top with the back of a spoon. A slight mound in the center helps even baking.
- Slide into the oven for 40–45 minutes, or until the top is golden brown and the center jiggles slightly but feels set. For extra crunch, switch the oven to broil for the last 2 minutes—watch it closely!
- Let the dressing sit 10 minutes after pulling it out; this helps it firm up and makes slicing neater. Isn’t that what comfort food is about—just a moment to gather around the table?
Notes
Dry Cornbread Is Key: Fresh cornbread can leave you with a mushy texture. I once learned that the hard way—so I always let mine sit out a day. Cast-Iron Crunch: Baking in a well-seasoned skillet yields those crispy edges that readers rave about. Taste & Adjust: Before baking, pinch a bit of the mixture and microwave for 10 seconds to sample salt and herb balance. Don’t Overmix: Vigorous stirring releases gluten and turns your dressing gluey. Gentle folding keeps it tender. Broth Swap: Turkey stock adds richer flavor, especially if you’ve roasted a bird that morning.
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