Description
Mama’s Cornbread Dressing is a classic Southern side dish perfect for holiday dinners like Thanksgiving. This comforting recipe combines crumbled cornbread and cubed white bread with sautéed onions, celery, savory poultry seasoning, and chicken broth, baked to golden perfection with a moist, flavorful interior. You can add cooked sausage or turkey for extra richness, or keep it vegetarian by using vegetable broth. The dressing delivers a perfect balance of texture and taste, making it a beloved family favorite.
Ingredients
Scale
Dry Ingredients
- 4 cups crumbled cornbread (preferably slightly dry)
- 2 cups cubed day-old white bread
- 1/4 cup chopped fresh parsley
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
Liquids and Eggs
- 1 cup unsalted butter
- 2 to 2 1/2 cups chicken broth
- 2 large eggs, beaten
Instructions
- Preheat & Prepare Baking Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped onion and celery and sauté for 5 to 7 minutes until the vegetables are soft and fragrant, creating a flavorful base for the dressing.
- Combine Bread and Seasonings: In a large bowl, mix the crumbled cornbread, cubed white bread, sautéed onion and celery mixture, chopped parsley, poultry seasoning, salt, and black pepper until evenly distributed.
- Mix Broth and Eggs: In a separate bowl, whisk together the chicken broth and beaten eggs until fully combined, which will help bind the dressing and add moisture.
- Combine Wet and Dry Ingredients: Pour the broth and egg mixture over the bread mixture. Gently stir with a spatula or large spoon to moisten the bread evenly without breaking it down too much.
- Transfer and Bake: Transfer the moistened mixture into the prepared baking dish, spreading it out evenly. Place it in the preheated oven and bake uncovered for 40 to 45 minutes. The top should become golden brown and the center set without being wet.
- Rest and Serve: Remove from the oven and allow the dressing to sit for about 5 minutes to firm up slightly before serving, making it easier to cut and plate.
Notes
- For added flavor and heartiness, incorporate cooked crumbled sausage or chopped cooked turkey into the bread mixture before baking.
- This dressing can be prepared a day ahead of time: assemble in the baking dish, cover, and refrigerate. Bake just before serving to save time on the day of your meal.
- Adjust the amount of chicken broth to control the moisture level—use more broth for a moister dressing and less for a firmer texture.
