Southern cornbread dressing is required at our Thanksgiving and Christmas table. A taste of tradition at the holidays. We look forward to this side dish every year. My southern grandmother made the most delectable dressing ever! This is my version, unfortunately, I never received her recipe.
Prepare cornbread according to package instructions. I always use buttermilk in the mix even if it calls for milk. No self-respecting southerner would ever use just plain milk. Once the cornbread is cool enough to touch break it into crumbles. Also if you are using day old bread you will need to dry it out in the oven for a bit or plan ahead and leave bread out overnight.
Saute the onions and celery in butter to soften for about 10 to 15 minutes. Add dry breadcrumbs, spices, celery and onions to the cornbread.
Pour broth and beaten eggs in and mix to thoroughly combine. It should be fairly soupy, you don’t want it to dry out. Spread into a 9×13 baking pan and bake.
I have made this the day before and refrigerated until ready to bake. When I do this I usually have to add additional stock before baking but it works great. Just one less thing I have to do Thanksgiving morning.Serve and enjoy! Moist, tender inside and crispy, crunchy outside Southern Cornbread Dressing.
- 1 recipe of cornbread (use package instructions)
- 2 cups chopped celery
- 2 large onions, chopped
- ½ cup butter
- 2 cups dry bread crumbs*
- 2-3 cups turkey or chicken stock* (or more)
- 2 large eggs, beaten
- 1 teaspoon poultry seasoning
- 2 teaspoons sage
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- Prepare cornbread according to package instructions.
- Preheat oven to 325 degrees. Prepare a 9x13 baking pan with cooking spray.
- Crumble cornbread in a large mixing bowl and dry breadcrumbs.
- Melt the stick of butter in a medium saute pan, add celery and onions, Saute until onions are soft, about 10 minutes.
- Combine celery and onion mixture, beaten eggs with cornbread, bread crumbs, chicken/turkey stock, poultry seasoning, sage, salt and pepper. The dressing should be pretty soupy so it doesn’t dry out during baking. You may need to add more stock*.
- Cover, bake, for 35 minutes and uncovered for 10 minutes until browned or until well set and cooked through.