Southern Cornbread Dressing – Immaculate Bites
Southern cornbread dressing is a Thanksgiving staple. Bread, cornbread, butter, sausage, eggs, and a few easy-to-find ingredients make for delicious combinations. This moist and well-seasoned recipe is a heart-warming side dish!
One thing I’ve learned in my cooking career is that you shouldn’t eat a lot of casseroles on Thanksgiving. 😉 In fact, I got it from my sister who loves to decorate the Thanksgiving table with traditional casseroles. sweet potato casserole When green bean casserole.
Since we won’t travel the South to celebrate Thanksgiving with them, we’ll post one of her most critically acclaimed casserole dishes, Southern Cornbread Dressing. It’s a definite winner for an effortless, stress-free holiday.
What is Southern Cornbread Dressing?
Cornbread dressing is a traditional Thanksgiving side dish in the southern United States. This is also personal. Because each grandma has her own recipe for making this soul-satisfying side dish.
Crushed pieces of day-old bread and cornbread (the drier the better) seasoned with celery, sausage, sage, herbs and spices, milk, and good stock make a great holiday or anytime recipe. . Fragrant, moist, delicious!
- breakfast sausage – Best when browned in a hot pan and sautéed with other aromatic ingredients.
- vegetable – Adds nutrition and flavor onioncelery, and garlic To make every delicious recipe better.
- herbs – Italian seasoningsage, and time Gives the definitive flavor to this wonderful casserole.
- Bread – Day-old bread and cornbread serve as the base. If you must use fresh bread, cut it into cubes and toast it in a very low oven with the door open for about 30 minutes.
- 50/50 ・A moist and delicious cornbread dressing with a creamy richness. If you want to reduce your fat intake, you can use heavy cream or milk.
- egg – Great binder for holding cornbread dressings together.
- chicken broth – This fragrant liquid moisturizes and adds flavor to dressings. The ideal amount makes for a moist, non-sticky dish. You can use vegetable stock if you prefer.
How to make Southern Cornbread Dressing
prepare the ingredients
- prepare the casseroleSpray or liberally butter a 9×13 baking dish or oven-safe dish with nonstick cooking spray. set aside.
- sauté the sausageHeat a large skillet over medium heat and bring to a boil. Then add the breakfast sausage and break it up with a wooden spoon. Cook for 3-5 minutes while stirring. (photo1)
- stir fry vegetablesAdd about 1 tablespoon butter to skillet with sausage, followed by onion, celery, garlic, Italian herbs, sage, and thyme. Then cook for 3 to 5 minutes until the onions are soft or wilted. Removed from heat. (Photo 2-3)
- Mix bread. In a large bowl, combine day-old cornbread and bread cubes. (Photo 4)
- Add DairyIn a medium bowl, mix half and half eggs. Pour egg mixture evenly over cornbread mixture. (Photo 5-6)
- mix. Carefully add the sausage and vegetable mixture, along with any juices, to the dairy and bread mixture. Gently fold it into the cornbread mixture so that it mixes well without mashing the cornbread. (Photo 7)
- Add chicken stock. Add chicken stock and continue folding until dressing is moist. Taste and season with salt if necessary. (Photo 8)
bake cornbread dressing
- final stretchTransfer the casserole mixture to a greased baking dish. Cut the butter into small pieces and sprinkle over the dressing. (Photo 9)
- bake. Place the casserole in a 350°F oven for 35-40 minutes, until hot all around and crispy. Start checking doneness in about 30 minutes. (Photo 10)
- Dairy FreeReplace the butter with olive oil and half with soy milk (or your preferred neutral-flavored plant-based milk).
- herb swap. Dried herbs are fine if you don’t have fresh herbs. When substituting dried herbs for fresh herbs, use 1/3 of the amount indicated in the recipe.
- poultry seasoning. Italian seasoning is great, but yes homemade chicken seasoning For a flavor makeover.
tips and tricks
- Day-old bread makes the best dressing because it is dry enough to absorb more flavor. I don’t want to waste it.
- If you want a smoky, savory flavor, substitute 1 tablespoon bacon fat for butter.
- If you only have fresh bread, cut it into cubes and bake in the oven at 177°C for about 20 minutes.
Preparation and storage method
You can assemble this recipe for Southern Cornbread Dressing. 1 or 2 days ahead, cover and store in the refrigerator. Bake when ready.
Or put it together, Freeze 1 month in advanceThaw in the refrigerator overnight and bake the next day.
Refrigerate leftover cornbread dressing in an airtight container for up to 4 days. Then heat in the microwave or oven at 177°C for 10-20 minutes.
The stuffing is usually made of wheat bread and stuffed inside the bird. The dressing, on the other hand, traditionally has cornbread and is baked like a casserole.
Your cornbread dressing is done when it’s firm in the center and not jerky. Poke it with a toothpick and it will be OK if the center is solidified.
You may need more moisture or you may have overmixed. Simply add a little more broth to reach your desired moisture content. Or, if it’s too moist, spread it out on a baking sheet and bake until it’s slightly dry.
Compatibility with Southern Cornbread Dressing
- Seared oven-baked steak
- spiced roast turkey
- easy meatloaf
- smoked turkey collard greens
- homemade brown gravy
Additional Recipes for Greater Holidays
- scallop potato
- corn pudding
- cranberry sauce
- cheese potato gratin
- Stovetop Mac and Cheese
Here’s an easy, stress-free Southern Cornbread Dressing for a memorable holiday. Want more great holiday recipes? Then sign up for our newsletter to stay up to date.
see how to make
This blog post was originally published in November 2018 and has been updated with additional tips, new photos, and videos.
Southern cornbread dressing
A classic Southern holiday dish made from diced bread and cornbread, butter, sausage, eggs, and a few easy-to-find ingredients.
Preparation: 15 minutes
cooking: 45 minutes
total: 1 time
Spray or liberally butter a 9×13 baking dish or oven-safe dish with nonstick cooking spray. set aside.
Heat a large skillet over medium heat and bring to a boil. Then add the breakfast sausage and break it up with a wooden spoon. Cook for 3-5 minutes while stirring.
Add about 1 tablespoon butter to skillet with sausage, followed by onion, celery, garlic, Italian herbs, sage, and thyme. Then cook for 3 to 5 minutes until the onions are soft or wilted. Removed from heat.
In a large bowl, combine day-old cornbread and bread cubes.
In a medium bowl, mix halves and eggs. Pour egg mixture evenly over cornbread mixture.
Carefully add the sausage and vegetable mixture, along with any juices, to the dairy and bread mixture. Gently stir it into the cornbread mixture and mix well without mashing the cornbread.
Add chicken stock and continue folding until dressing is moist. Taste and season with salt if necessary.
Transfer casserole mixture to a greased baking dish. Cut the butter into small pieces and sprinkle over the dressing.
Place casserole in 350°F/177°C oven for 35-40 minutes until hot all around and crispy on top. Start checking doneness in about 30 minutes.
Tips and notes:
- Use Day-old Cornbread and BreadThe best dressings are one day old because they absorb liquids better.
- Advance preparation. You can pre-assemble the casserole, refrigerate it, and bake when you need it. Do this a few weeks in advance, wrap tightly and freeze. When ready to bake, simply thaw overnight in the refrigerator and bake.
- Uses rendered bacon fat for extra flavorIf you want an even more savory flavor, replace some of the butter with bacon fat when sautéing the mixture.
- dry the breadIf you only have fresh bread, bake the bread at a very low temperature for 20-30 minutes to dry out excess moisture.
- The mix should have a moist, spongy texture. It’s the perfect consistency, not too dry, not too wet.
- Please note that nutritional information is approximate and may vary significantly depending on the products used.
Nutrition Facts Table:
Serving: 240g| | calorie: 964kcal (48%)| | carbohydrates: 122g (41%)| | protein: 36g (72%)| | obesity: 37g (57%)| | saturated fat: 13g (81%)| | Polyunsaturated fat: 7g| | Monounsaturated fat: 12g| | Trans fat: 0.5g| | cholesterol: 161mg (54%)| | sodium: 1609mg (70%)| | potassium: 634mg (18%)| | fiber: Teng (42%)| | sugar: twenty twog (twenty four%)| | Vitamin A: 522IU (Ten%)| | Vitamin C: Fivemg (6%)| | calcium: 375mg (38%)| | iron: 9mg (50%)