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When it comes to what to serve with a turkey dinner, a lot of it depends on where you’re from. If you hail from the north, you probably go with a stuffing made of crusty white or sourdough bread. But if you’re from the south, you might be more used to Cornbread Dressing, which still incorporates some of that white bread, but also brings in the signature sweetness and unmatched flavor of cornbread. We say — why not have both?
What Ingredients Do You Need for Cornbread Dressing?
You’ll need:
- A loaf of your favorite cornbread.
- A package of seasoned stuffing mix. (But of course you can make your own.)
- A sweet onion.
- Some celery.
- Plenty of eggs.
- And plenty of stock.
- Some dried sage.
- And a “healthy” heaping of butter.
It’s not a lot of ingredients for A LOT of delicious flavor!
How Do You Make Cornbread Dressing?
The first step is to crumble up that cornbread and mix it together with the stuffing mix. (I like to steal some for snacking while I crumble.)
Then, like many other stuffing/dressing recipes, you’re going to cook down the aromatics in a bunch of butter. Melt one stick in a skillet, and then cook down the onion and celery until they’re very soft but not brown. (So keep it low and slow.) Add them into the cornbread mixture.
That other stick of butter (also melted) gets mixed into the chicken stock, eggs, and sage. You can of course use turkey stock if you’re making this on turkey day! Pour that liquid over the cornbread mixture and give it a nice, thorough mixing. You want this to be pretty darn moist but you shouldn’t need more liquid.
Get that into a baking pan and bake it until the top is nice and golden brown with lovely crispy edges. And then the best part — eat!
Mamaw's Cornbread Dressing
Yield(s): Serves 10-12
10m prep time
55m cook time
you're making mealtime meaningful.
Ingredients
- 5-6 cups cornbread, crumbled
- 1 (14 oz) bag or box seasoned stuffing mix
- 1 cup (2 sticks) unsalted butter, divided
- 1 large sweet onion, diced
- 1 cup celery, chopped
- 4 large eggs, beaten
- 5 cups chicken stock
- 2 teaspoons dried sage
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 350°F and grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large bowl, mix together the crumbled cornbread and the stuffing mix. Set aside.
- In a large skillet over medium heat, melt 1 stick of the butter. Add the onion and celery and cook, stirring frequently, until very soft but not browned, about 10 minutes. Add to cornbread mixture.
- Melt the remaining stick of butter. Pour into a separate bowl, then whisk in chicken stock, eggs, and sage.
- Pour over cornbread mixture and stir until thoroughly mixed. Season to taste with salt and pepper.
- Transfer to prepared baking dish. Bake until top is golden brown, 45-50 minutes. Enjoy!
Recipe adapted from All Recipes.