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Grandma’s Cornbread Dressing

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A classic Southern-style cornbread stuffing made with sautéed onions and celery, savory herbs, and slightly sweet cornbread, perfect for Thanksgiving.

Ingredients

Scale
  • 1 batch cornbread, crumbled (about 8 cups)
  • 1/2 cup unsalted butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 teaspoons poultry seasoning
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 2 cups chicken broth
  • 2 large eggs, beaten
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Crumble the cornbread into a large mixing bowl.
  3. In a large skillet, melt butter over medium heat.
  4. Add chopped onion and celery; sauté until tender, about 5-7 minutes.
  5. Add poultry seasoning, sage, and thyme; stir to combine and cook for 1 minute.
  6. Pour the sautéed mixture over the crumbled cornbread and mix well.
  7. In a separate bowl, whisk together chicken broth and beaten eggs.
  8. Pour the broth and egg mixture over the cornbread mixture and stir until evenly moistened.
  9. Season with salt and pepper to taste.
  10. Transfer the mixture to a greased baking dish.
  11. Bake uncovered for 45-50 minutes or until the top is golden brown and the stuffing is set.

Notes

For best flavor, prepare the cornbread a day ahead and let it dry out slightly before making the dressing. This recipe can be baked on Thanksgiving Day for a fresh, aromatic side dish.

Nutrition

Find it online: https://www.receipster.com/cornbread-stuffing/

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