Cornbread Dressing

5 from 801 votes

The best Homemade Cornbread Stuffing is made with the best ingredients, including delicious dried cornbread cubes, sautéed vegetables and fresh herbs. It’s the perfect Thanksgiving side dish!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Servings:

Calories: 209kcal

Author: Lauren Allen

Cost: 8

Equipment

Ingredients

1 8x8 pan cornbread (I use my buttermilk cornbread recipe), cut into small cubes (about 7 cups dried)
1 loaf crusty french bread 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. For a fast method, dry them in the oven at 250 degrees F for about 30-45 minutes, tossing every 10 minutes, until bread is dry and stale.
1 loaf crusty french bread, 1 8x8 pan cornbread
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, rosemary and parsley and cook for a few minutes until softened.
3/4 cup butter, 1 medium onion, 4 ribs celery, 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, 1 Tablespoon fresh rosemary, 1/2 cup fresh chopped parsley
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.
3-4 cups low-sodium chicken broth, salt and freshly ground black pepper
Bake: Pour mixture into a 9x13 inch baking dish and bake at 350 degrees F for 20 to 25 minutes, or until golden brown on top.

Video

Notes

Make Ahead Instructions: This easy cornbread dressing can be made 1-2 days in advance, stored in a gallon ziplock bag or covered container.

Freezing Instructions: Prepare stuffing as directed and bake in a freezer safe 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.

Cornbread Stuffing with Sausage: Cook 1/2 lb ground sausage and add sausage to the bread cubes mixture before adding the broth.

Vegan Cornbread Dressing: Use 1/2 cup of avocado oil in place of 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

Recipe Link

Recipe Video