Every November, as the leaves start their final descent to the ground, my kitchen transforms into a hub of holiday preparation, with the scent of sage and onions heralding the start of the festive season. It was in this very kitchen that my mother taught me the art of perfecting cornbread dressing, a recipe steeped in family history and love. This dressing isn’t just a side dish; it’s a mosaic of stories and laughter shared over countless Thanksgiving dinners. Today, I’m eager to pass along this cherished recipe to you, infused with a dash of nostalgia and a sprinkle of my own culinary twists.

This beloved cornbread dressing recipe begins with a hearty base of crumbled cornbread and day-old white bread, creating a delightful textural contrast. The sautéed onions and celery meld with the richness of unsalted butter, providing a savory depth that is both comforting and irresistible. The chicken broth enriches the bread mixture with moisture and flavor, perfectly complemented by the robust seasoning of sage and poultry spices. Beaten eggs are the secret to binding all the ingredients together, resulting in a dressing that’s beautifully moist on the inside with a golden, crispy top layer after baking.

Ingredients

• 4 cups crumbled cornbread
• 1/2 loaf day-old white bread, cubed
• 1 cup diced celery
• 1 large onion, diced
• 3 cups chicken broth
• 1/2 cup unsalted butter
• 2 large eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons dried sage
• 1 teaspoon poultry seasoning

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the diced celery and onion, cooking until they are tender and translucent.
3. In a large bowl, combine the crumbled cornbread and cubed white bread.
4. Mix in the cooked celery and onion, salt, black pepper, sage, and poultry seasoning.
5. Incorporate the beaten eggs to help bind the dressing.
6. Slowly add the chicken broth, stirring gently to ensure the mixture is evenly moistened but not soggy.
7. Transfer everything to a greased 9×13 inch baking dish and spread evenly.
8. Bake for 45 minutes, or until the top is golden brown and crisp.

Equipment Needed

• Large skillet
• Large mixing bowl
• 9×13 inch baking dish
• Measuring cups and spoons

Pro Tips

• Cornbread Quality: For the best texture, use slightly dry homemade cornbread.
• Moisture Check: Adjust the broth amount based on how moist you like your dressing.

Variations

• Extra Ingredients: Feel free to add cooked sausage, cranberries, or nuts for an extra layer of flavor and texture.
• Herb Adjustments: Enhance the herbaceous notes with a bit of fresh thyme or rosemary.

Frequently Asked Questions

1. Can I prepare this ahead of time? Yes! Assemble the dressing a day ahead and bake it fresh when needed.
2. How can I make this vegetarian-friendly? Swap the chicken broth for vegetable broth to keep the savory flavors without the meat.
3. What’s the best way to reheat this dressing? Warm it in the oven at 350°F until it’s heated through, which should take about 20 minutes.
4. Is it possible to freeze this dressing? Absolutely. Cool it completely, cover tightly, and freeze. Thaw and reheat in the oven.

This recipe for cornbread dressing is more than just instructions on a page—it’s a little piece of my family’s heart, meant to be shared at your table. May it fill your home with the same warmth and joy it brings to mine each holiday season. Happy cooking!