The Best Southern Cornbread Dressing Recipe for a Perfect Feast!
This homemade Southern Cornbread Dressing is the ideal side dish for your holiday gatherings. Perfectly moist, filled with savory vegetables and aromatic herbs, it complements any main course effortlessly.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 14 cups cornbread cubes freshly baked, cooled
- 14 cups crusty French bread cubes dried overnight
- 1 cup unsalted butter 2 sticks
- 1 large sweet onion finely chopped
- 6 ribs celery finely chopped
- 2 tablespoons fresh rosemary minced
- 1 cup fresh parsley chopped
- 1 teaspoon rubbed sage
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 4.5 cups chicken stock preferably low sodium
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper or to taste
Instructions
Preparation Steps
- Spread the cornbread and French bread cubes in a single layer on large baking sheets. Allow to air dry for 1-2 days, or toast in the oven at 250°F (120°C) for 30-45 minutes until dry and stale, stirring every 10 minutes.
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and celery, cooking until soft, about 5-7 minutes. Mix in the rosemary, parsley, sage, basil, thyme, salt, and pepper for another minute until fragrant.
- In a large bowl, combine the dried cornbread and bread cubes. Pour in the buttery vegetable mix, tossing gently. Gradually add chicken stock, adjusting until the bread is moistened but not soggy. Adjust seasonings as desired.
- Transfer the mixture into the baking dish, spreading evenly. Bake for 30-35 minutes until golden and heated through.
- Let the dressing rest for 10 minutes before serving.
Notes
This dish can be made a day ahead and reheated before serving. Love your leftovers - they're perfect in turkey sandwiches!