Oh, the joys of holiday cooking! Nothing says ‘home for the holidays’ like a heaping helping of this Southern-style cornbread dressing. Perfectly moist, packed with flavor, and just waiting to be the star of your dinner table.
Why This Recipe Works
- The combination of homemade cornbread and savory broth creates a texture that’s both fluffy and moist.
- Herbs like sage and thyme add a depth of flavor that store-bought versions just can’t match.
- Baking it until golden brown ensures a delightful crunch on top with a soft, flavorful center.
Ingredients
- 6 cups crumbled cornbread (prepared a day ahead)
- 1 cup diced celery
- 1 cup diced onion
- 1/2 cup unsalted butter
- 4 cups chicken broth
- 2 large eggs, beaten
- 1 tbsp dried sage
- 1 tsp dried thyme
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- Skillet
- 9×13 inch baking dish
- Whisk
Instructions
Preheat and Prepare
Start by preheating your oven to 375°F. While the oven heats, melt the butter in a skillet over medium heat. Add the diced celery and onion, cooking until they’re soft and translucent, about 5 minutes. This step is crucial for building the flavor base of your dressing.
Mix the Ingredients
In a large mixing bowl, combine the crumbled cornbread, cooked celery and onion, beaten eggs, sage, thyme, salt, and pepper. Gradually add the chicken broth, stirring until the mixture is moist but not soupy. The right consistency is key for the perfect dressing texture.
Bake to Perfection
Transfer the mixture to a greased 9×13 inch baking dish. Bake at 375°F for 45 minutes, or until the top is golden brown and the edges are crispy. Let it rest for 10 minutes before serving to allow the flavors to meld beautifully.
Tips and Tricks
For an extra layer of flavor, consider sautéing your vegetables in bacon fat instead of butter. If you’re short on time, store-bought cornbread can work, but homemade really makes a difference. For a lighter version, substitute half of the chicken broth with vegetable broth. Always let your dressing rest after baking; it makes serving easier and enhances the taste.
Recipe Variations
- Add cooked, crumbled sausage for a hearty twist.
- Incorporate chopped apples and walnuts for a sweet and crunchy variation.
- For a spicy kick, mix in diced jalapeños or a dash of cayenne pepper.
Frequently Asked Questions
Can I make this dressing ahead of time?
Absolutely! Prepare the mixture up to a day in advance and store it in the refrigerator. Just add a few extra minutes to the baking time if you’re starting from cold.
How do I store leftovers?
Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze cornbread dressing?
Yes, cornbread dressing freezes well. Cool it completely, then wrap tightly or place in a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Summary
This Southern-style cornbread dressing is a flavorful, moist, and crispy delight that’s perfect for any holiday table. With simple ingredients and easy steps, it’s sure to become a family favorite.
