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Cornbread Dressing Recipe

Cornbread Dressing Recipe

Laura
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 Time 1 hr 15 mins
Cook Time 45 mins
Total Time 2 hrs
Course Side Dish
Cuisine American
Servings 8 people

Equipment

  • Large saucepan
  • Large mixing bowl

Ingredients
  

  • 6 cups southern-style cornbread crumbs
  • 6 cold buttermilk biscuits, crumbled
  • ½ cup butter (1 stick)
  • 1 cup celery, finely chopped
  • 2 medium onions, finely chopped or minced
  • 1 tsp. black pepper
  • 3 hard boiled eggs
  • 1-2 tsp. sage
  • ¼ tsp. thyme
  • 1 tsp. 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.
  • 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 oven on 400 degrees untl 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.
Keyword dressing, side dish, Thanksgiving