Ultimate Cornbread Dressing Recipe đđ
A savory, comforting dish made with homemade or store-bought cornbread, sautĂ©ed vegetables, and aromatic herbs, this cornbread dressing is perfect for pairing with turkey, chicken, or ham. Itâs moist, flavorful, and has that perfect balance of savory and herby goodness!
Ingredients:
- 1 (16-ounce) package dry cornbread mix
(Prepare this according to the instructions on the package to make the cornbread before using it in your dressing. You can also make your own cornbread from scratch if preferred, but using a pre-made mix saves time.) - 2 tablespoons butter
This is for sautĂ©ing the celery and onions, which will give the dressing its base flavor. - Âœ cup chopped celery
Celery provides a light, crunchy texture and mild flavor that blends well with the other ingredients. You can finely chop it to ensure it cooks evenly. - 1 small onion (about 1 cup)
Chop it finely to ensure it softens well when sautéed. Yellow or white onions work best for this recipe. - 2 large eggs, beaten
The eggs help bind the dressing together and give it a richer texture, so itâs not too dry. - 2 cups chicken stock
Chicken stock moistens the cornbread and brings everything together. For a healthier option, use low-sodium chicken stock. - 2 tablespoons dried sage
Sage is the key herb for cornbread dressing, giving it that classic flavor. You can add more or less depending on how prominent you want the sage flavor to be. - Salt and pepper
These are used to season the dressing to taste. Adjust to your preferences, but donât skip them as they balance the flavors in the dressing.
Instructions:
1. Prepare the Cornbread:
- If youâre using a cornbread mix, follow the directions on the package to bake the cornbread. Once baked, allow it to cool completely on a wire rack. If youâre making cornbread from scratch, ensure itâs completely cooled before crumbling it into pieces.
- After cooling, crumble the cornbread into small pieces by hand or using a fork. You want the pieces to be about the size of a small marble, but not too fineâthis gives the dressing its desired texture.
2. Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). This ensures your oven is ready when itâs time to bake.
- Grease a 9Ă13-inch baking dish with butter or non-stick cooking spray to prevent the dressing from sticking. You can also use a little bit of oil if you prefer.
3. Sauté the Vegetables:
- In a large skillet, melt 2 tablespoons of butter over medium heat. Let it melt completely but donât let it brown.
- Add the chopped celery and chopped onion to the skillet and sauté for 5-7 minutes or until the vegetables become tender and fragrant. You want them soft but not caramelized. Stir occasionally to ensure they cook evenly.
- Once the veggies are tender, remove them from the heat and set them aside. The sautéed vegetables will add a savory, aromatic base to the dressing.
4. Mix the Dressing:
- In a large mixing bowl, combine the crumbled cornbread and the sautéed vegetables. Add the beaten eggs, chicken stock, and dried sage.
- Season with salt and pepper to taste. Stir the mixture until everything is evenly combined. The dressing should be moist but not overly soggy. If itâs too dry, add a bit more chicken stock to achieve the desired consistency. You want the dressing to be slightly thick, but still spreadable.
5. Transfer to Baking Dish:
- Once the mixture is well combined, transfer it into the prepared baking dish. Spread it evenly across the dish with a spatula, making sure itâs level.
6. Bake the Dressing:
- Place the baking dish in the preheated oven and bake for 30 minutes at 350°F (175°C), or until the top is golden brown and the dressing is heated through.
- If you like a crispy top, you can leave it in the oven for an extra 5-10 minutes or broil it for 2-3 minutes to get a crispy, golden finish.
7. Let It Cool Slightly and Serve:
- Once baked, remove the dressing from the oven and let it cool for a few minutes before serving. This will help it firm up and make it easier to slice and serve.
Pro Tips for Success:
- Cornbread Texture: If you want your cornbread dressing to have a slightly fluffier texture, make sure your cornbread is dried out a bit before crumbling it. Let it sit out for a few hours or bake it a day ahead and let it cool.
- Add-ins: For a unique twist, you can add extras like sautéed mushrooms, sausage, cranberries, or apples to personalize the dressing to your taste. Sausage is particularly good in cornbread dressing, adding a savory richness that pairs well with turkey.
- Make Ahead: You can prepare the cornbread dressing the day before and refrigerate it. Just cover it tightly with foil or plastic wrap. When youâre ready to bake it, take it out of the fridge, let it come to room temperature for about 15 minutes, and then bake as directed.
Serving Suggestions:
- This cornbread dressing is perfect when served alongside your favorite holiday mains like roast turkey, fried chicken, or honey glazed ham.
- For added richness, serve with gravyâeither turkey gravy or a simple homemade cream gravy.
Cornbread dressing has stood the test of time because of its comforting, flavorful layers. The crumbled cornbread mixed with vegetables, stock, and herbs creates a savory and hearty dish that complements almost any main course. Enjoy this classic recipe with family and friends! đ