Southern Cornbread Dressing
Cornbread Dressing is a classic southern dish served especially during the holiday season. Moist and delicious, cornbread dressing makes the perfect side dish!
Servings: 24
Equipment
Ingredients
- 1 full recipe Southern Buttermilk Cornbread
- 3 buttermilk biscuits or 3 slices of sandwich bread or other soft leftover bread
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon rubbed sage optional
- 3 large eggs room temperature
- 1 medium onion diced
- 2 stalks celery diced
- 1/2 cup butter sliced
- 4 cups cream of chicken soup
- 6 cups chicken stock or broth
Instructions
- Prep. Preheat oven to 350º F.
- Mix. Crumble all of the cornbread and biscuits (or white bread slices) into a very large bowl. Add salt, pepper, eggs, onion, celery, butter, cream of chicken soup, and chicken stock. Stir until well-combined.
- Bake. Pour dressing into two 9x13 baking dishes and bake until lightly browned, about 30 - 45 minutes. To test doneness, shake casserole dish lightly. If the center of the dressing moves, then the dressing is not cooked through in the center. Continue to bake until the dressing is set throughout.
Notes
Each 9x13 pan serves 12. If you only need enough to serve 12, you can either half the recipe for one 9x13 pan or make the full recipe, pour it into two 9x13 pans, and freeze one to bake later.
Recipe Variations:
- Southern Chicken and Dressing Recipe - Mix about 2 cups cooked, shredded chicken into the dressing mixture and bake as directed for a delicious chicken dressing recipe.
- Southern Turkey and Dressing Recipe - Stir about 2 cups cooked, shredded turkey into the dressing mixture and bake as directed.
- Gluten-Free Cornbread Dressing - Use gluten-free certified ingredients in the cornbread and gluten-free bread.
- To store leftovers. Wrap 9x13 pan(s) with plastic wrap and store in the refrigerator for up to a week.
- To make ahead cornbread dressing: Prepare the dressing without baking and store it in the refrigerator two days ahead or the freezer up to 3 months in advance. If frozen, thaw in the refrigerator two days before you are ready to serve to ensure that it is fully thawed. Bake as directed.
- To freeze unbaked cornbread dressing: Wrap 9x13 pan(s) with plastic wrap and store in the freezer for up to 3 months. To bake, remove from the freezer and thaw in the refrigerator. Then, bake the dressing as directed.
- To freeze baked cornbread dressing: Allow it to cool completely, then cover the 9x13 pan(s) with plastic wrap and foil (or store in an airtight, freezer-safe container) and store in the freezer for up to 3 months. To serve, thaw in the refrigerator and then reheat.
Nutrition
Calories: 226kcal | Carbohydrates: 14g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 1077mg | Potassium: 222mg | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 1.2mg | Calcium: 46mg | Iron: 1.6mg
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