- 1½ cups diced yellow onion
- 1½ cups diced celery (about 3–4 stalks)
- 2 cloves garlic, minced
- ½ cup (1 stick) unsalted butter
- 1 tbsp fresh sage, finely chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp poultry seasoning (optional but traditional)
- Salt & black pepper, to taste
For the Liquid:
- 2½–3 cups low-sodium chicken or turkey broth (warm)
- 2 large eggs, lightly beaten (helps bind the dressing)
🌽 Cornbread note: Use dry, crumbly cornbread—not moist or cakey. If your cornbread is sweet, reduce added sugar elsewhere (there is none in this recipe!).
Step-by-Step Instructions
1. Dry the Cornbread (Key Step!)
If using freshly baked cornbread, crumble it into a large bowl and let it sit uncovered for 1–2 hours (or spread on a baking sheet and warm in a 250°F oven for 20 minutes). It should be dry, not moist—this prevents mushy dressing.
💡 Shortcut: Store-bought cornbread (like from a bakery) or two boxes of Jiffy mix work great—just bake and dry as above.
2. Sauté the Aromatics
In a large skillet, melt 1 stick butter over medium heat. Add onion and celery. Cook 8–10 minutes until soft and golden (not browned). Add garlic, sage, thyme, and poultry seasoning; cook 1 minute more.
3. Combine Everything
In a very large bowl, combine dry cornbread, sautéed veggies, and 2 tbsp butter (for richness).
In a small bowl, whisk warm broth and eggs. Pour over cornbread mixture. Stir gently until fully moistened.
🥣 Texture tip: It should hold together when pressed, but not be soupy. Add broth ½ cup at a time—start with 2½ cups.
4. Bake to Golden Perfection
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Pour dressing into the dish. Cover with foil and bake for 30 minutes.
Remove foil and bake 15–20 minutes more, until the top is golden and crisp.
🌟 For extra crunch: Dot with butter before the final bake.
Tips for Authentic Southern Dressing
- Don’t skip drying the cornbread—this is the #1 secret to perfect texture.
- Use real butter—not margarine—for rich flavor.
- Fresh herbs > dried—but dried work in a pinch (use ⅓ the amount).
- Make it ahead: Assemble (unbaked), cover, and refrigerate for up to 24 hours. Add 10 minutes to bake time.
- Add-ins: ½ cup chopped pecans, 1 cup sausage, or ½ cup dried cranberries for twists.
Serving Suggestions
- Classic holiday plate: Alongside roasted turkey, gravy, and green beans
- Vegetarian version: Use veggie broth and add mushrooms or leeks
- Leftover magic: Stuff into turkey, bake as muffins, or serve with fried eggs
- Brunch favorite: Top with a fried egg and hot sauce
Frequently Asked Questions (FAQs)
Q: Is this gluten-free?
A: Yes—with GF cornbread (like Bob’s Red Mill mix) and GF broth.
Q: Can I bake it inside the turkey?
A: Food safety experts advise against it—stuffing doesn’t reach safe temps in time. Bake separately.
Q: Why is my dressing dry?
A: Not enough broth. Next time, add ½ cup more and cover while baking.
Q: Why is it soggy?
A: Cornbread wasn’t dry enough, or too much broth was added. Stick to the ratios.
Q: Can I freeze it?
A: Yes! Freeze unbaked dressing for up to 2 months. Thaw overnight, then bake as directed.
Final Thoughts: More Than a Side Dish
Cornbread dressing isn’t just stuffing—it’s a taste of home, heritage, and holiday love. With its golden crust, herb-kissed crumb, and comforting aroma, it’s the dish that ties the whole feast together.
So crumble that cornbread, sauté those onions, and bake a dish that doesn’t just feed people—but brings them together.
Made this and heard the “Mmm!” chorus? I’d love to hear your twist—did you add sausage? Use sage from your garden? Share your dressing triumph in the comments below—or tag me on social. And if you know someone nervous about their first holiday dinner, send them this recipe. You’ll be their new kitchen hero. 🌽✨💛
