If you’re craving that iconic, mouthwatering cornbread dressing that graces the best Thanksgiving tables, look no further. This Southern Cornbread Dressing recipe packs all the nostalgic, comforting flavors you know and love – savory herbs, buttery richness, and that unmistakably delicious cornbread texture. It’s a Thanksgiving must-have that will have everyone asking for seconds.
What Makes This The Best Cornbread Dressing:
- Double-whammy of cornbread and French bread for the perfect sturdy yet tender texture
- Sautéed onions, celery, fresh herbs infuse incredible savory flavor
- Easy to make ahead for fuss-free Thanksgiving meal prep
- Customizable with endless delicious add-ins like sausage, nuts, or dried fruit
- Simple, budget-friendly dish that delivers big on nostalgic holiday tastes
Ingredients for Unforgettable Cornbread Dressing:
- Day-old cornbread and French bread cubes, dried out for optimal texture
- Unsalted butter to create that luscious, rich base
- Aromatics like onions, celery, fresh rosemary, thyme, and parsley
- Low-sodium chicken or vegetable broth to moisten the stuffing
- Eggs to help bind everything together (optional)
How to Make the Best Homemade Cornbread Stuffing:
- Dry out the bread cubes by leaving them out for 1-2 days or baking at 250°F.
- Sauté the onions, celery, and herbs in butter until fragrant and softened.
- In a large bowl, combine the dried bread cubes and sautéed vegetable mixture.
- Gradually ladle in the broth, tossing gently, until the bread is nicely moistened but not soggy.
- Season to taste with salt, pepper, and additional herbs as desired.
- Transfer to a baking dish and bake at 350°F for 20-25 minutes until lightly golden.
Pro Tips for Perfect Cornbread Dressing:
- Use a combo of cornbread and French bread for ideal texture.
- Dry out the bread fully for better absorption of flavors.
- Add crumbled cooked sausage, toasted nuts, dried cranberries or apples.
- Let the unbaked stuffing rest 30 mins so bread fully soaks up moisture.
- Cover with foil while baking if top browns too quickly.
Make-Ahead and Storing:
This easy recipe can be prepped 1-2 days in advance and refrigerated for seamless holiday cooking. Simply bake before serving. You can also freeze baked portions for up to 3 months and reheat portions as needed.
There’s nothing quite like the aroma of homemade cornbread stuffing baking to signal the holidays. With classic flavors, easy prep, and customizable mix-ins, this dish deserves a yearly spot on your Thanksgiving table alongside roasted turkey and favorite sides.
Southern Cornbread Dressing
Ingredients
- 1 loaf crusty French bread cut into 1-inch cubes (about 7 cups dried)
- 1 8×8-inch pan cornbread, cut into 1-inch cubes (about 7 cups dried)
- 3/4 cup unsalted butter
- 1 medium onion chopped
- 4 ribs celery chopped
- 3-4 cups low-sodium chicken or vegetable broth
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1 Tbsp fresh rosemary chopped
- 1/2 cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Spread bread cubes on baking sheets and allow to fully dry out for 1-2 days at room temp. Or bake at 250°F for 30-45 mins, tossing occasionally, until dried out.
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a skillet, melt butter over medium heat. Add onions, celery, basil, thyme and rosemary. Sauté for 2-3 minutes until vegetables are softened.
- In a large bowl, combine dried bread cubes and sauteed vegetable mixture.
- Slowly ladle in the broth while tossing gently until the bread is evenly moistened but not soggy. Season with salt, pepper and additional herbs if desired.
- Transfer the stuffing to the prepared baking dish. Bake for 20-25 minutes until lightly golden brown on top.
Make-Ahead:
Can be prepped 1-2 days in advance and refrigerated before baking.
To Freeze:
Bake stuffing then cool completely. Cover tightly and freeze for up to 3 months. Reheat portions as needed.
Variations:
Add cooked crumbled sausage, dried cranberries, apples or toasted pecans/walnuts.
There you have it – the ultimate Southern Cornbread Dressing recipe for your Thanksgiving feast! Let me know if you have any other questions.
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