Cornbread Dressing for Thanksgiving
Classic Southern cornbread dressing made from scratch with homemade cornbread, sautéed vegetables, savory herbs, and golden baked crust.
Equipment
- 1 Cast-iron skillet For sautéing vegetables
- 1 Large mixing bowl To combine all dressing ingredients
- 1 9x13 baking dish Buttered, for baking the dressing
- 1 Foil or cover If preparing ahead
- 1 Oven Preheated to 350°F (175°C)
- 1 Spoon or spatula (for mixing and serving)
Ingredients
- 4 cups day-old cornbread crumbled
- 1 medium onion finely chopped
- 2 stalks celery finely chopped
- 2 tablespoons fresh sage chopped (or 1 tsp dried)
- 1 teaspoon thyme optional
- 1½ cups chicken or turkey broth warm
- 2 large eggs beaten
- 4 tablespoons unsalted butter
- Salt and black pepper to taste
- ½ cup cooked breakfast sausage crumbled
- 2 hard-boiled eggs chopped
- ½ cup diced apple or toasted pecans for extra texture
Instructions
- Bake your favorite homemade cornbread or try our Easy Mexican Cornbread
- Let it cool completely and sit uncovered overnight for the best texture.
- In a cast-iron skillet, melt butter over medium heat. Add chopped onions and celery. Sauté until softened (about 5 minutes). Stir in sage and thyme, cook for another 2 minutes. Set aside.
- In a large mixing bowl, crumble your cornbread. Add sautéed veggies, warm broth, beaten eggs, and any optional mix-ins. Mix gently until well combined but not mushy. Season with salt and pepper to taste.
- Transfer mixture into a buttered 9x13 casserole dish. Let it rest for 30 minutes or refrigerate overnight if making ahead.
- Preheat oven to 350°F (175°C). Bake uncovered for 40–45 minutes, or until the top is golden brown and edges are crisp.
- Garnish with fresh thyme or parsley and serve warm. Pairs beautifully with turkey, gravy, or a slice of Pumpkin Bread with Cinnamon Glaze.
Notes
- Protein: 6g
- Carbohydrates: 30g
- Fat: 14g
