Cornbread Dressing Recipe

5 from 1 vote

At my family dinner table, this classic side dish needs no introduction. This cornbread dressing recipe is a southern must-have for the Thanksgiving table. It tastes just like coming home for the holidays!

Prep Time1 15

Cook Time45

Total Time2

Course: Side Dish

Cuisine: American

Keyword: dressing, side dish, Thanksgiving

Servings: servings

Calories: 831kcal

Author: Laura

Equipment

Cutting Board
Knife
Saute pan
Large mixing bowl
9 x 13 Casserole Dish or greased cast iron skillet

Ingredients

6 cups southern-style cornbread crumbs
6 cold buttermilk biscuits crumbled
1/2 cup butter 1 stick
1 cup celery finely chopped
2 medium onions finely chopped or minced
1 teaspoon black pepper
3 hard boiled eggs
1-2 teaspoons sage
1/4 teaspoon thyme
1 teaspoon salt
2 cups chicken broth
3 raw eggs slightly beaten

Instructions

Before starting, cook the cornbread, bake the biscuits and boil the eggs.
Once they are slightly cooled, crumble the breads and chop the boiled eggs.
Preheat oven to 400 degrees F.
Finely chop celery and onions.
Melt butter in a large saucepan.
Add chopped celery and onions.
Saute until vegetables are soft, but not browned.
Combine crumbled breads in a large bowl.
Add onion and celergy mixture, chopped eggs, chicken broth and seasonings to the bread mixture.
Taste and add more seasonings if desired.
Add raw eggs last and stir to combine.
Dressing should be sloppy at this point, so add more chicken broth if needed.
Pour into a 9 x 13 casserole dish or greased skillet.
Bake in the oven at 400 degrees until lightly browned on top, about 45 minutes.

Notes

If you don't already have a cornbread recipe, you can buy Martha White's Buttermilk Cornmeal and use the recipe for southern cornbread on the back.

Nutrition