Cornbread Dressing
This Cornbread Dressing recipe is the quintessential side dish for your Thanksgiving or holiday meal.
Ingredients
- 1 batch of baked white homemade cornbread
- 4 or 5 slices white or wheat bread
- 2 tbsp butter
- 1 yellow onion diced
- 1 cup green bell pepper diced
- 1 cup celery diced
- 3/4 tsp salt divided
- 3 tbsp dried sage
- 1 tbsp freshly cracked black pepper
- 1 can cream of chicken soup or 1 can oyster soup
- 2 large eggs slightly beaten
- 4.5 cups of turkey or chicken broth
Instructions
- Preheat the oven to 375°F.
- Add butter, onion, green bell pepper, and celery to a skillet. Stir and sauté over medium heat for about 5 minutes or until the vegetables have softened. Set aside
- In a large bowl, crumble the cornbread by hand into small pieces. Next, tear or crumble the white bread into small pieces and place in the bowl with the cornbread.
- Add the sauteed vegetables, salt, sage, pepper, cream of chicken, and slightly beaten eggs to the bowl with the cornbread mixture. Mix well with a spoon.
- Slowly pour the turkey or chicken broth into the bowl and stir to combine. Start with about 3 cups and then add more to get the desired consistency for the dressing. Avoid adding too much broth and making the dressing soupy.
- Pour the cornbread dressing mixture into a greased 9x13-inch baking dish. Bake in the preheated oven for 50 minutes or until golden brown on top. Serve warm and enjoy!
Notes
Cook time does not include the time it takes to make the cornbread. You can make it the day before or the same day.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary depending on the brands used, measuring methods, portion sizes, and other factors.