Southern Cornbread Dressing
If you're craving that iconic, mouthwatering cornbread dressing that graces the best Thanksgiving tables, look no further.
Print
Pin
Servings: 12
Ingredients
- 1 loaf crusty French bread cut into 1-inch cubes (about 7 cups dried)
- 1 8x8-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 9x13-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.
