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Old fashioned southern cornbread dressing recipe. #TexasHomesteader

Cornbread Dressing (Stuffing)

You can make your cornbread the night before and allow it to dry overnight. Then the next day making old fashioned southern cornbread dressing (stuffing) is fast & easy! #TexasHomesteader

Course bread
Cuisine American
Keyword bone broth, cast iron, celery, cornbread, dressing, french fried onions, stuffing, Thanksgiving
Cook Time 35 minutes
Servings 12 people

Ingredients

Ingredients:

  • 6 cups Cubed Dry Cornbread, cut into 1/2” cubes & dried overnight
  • ½ Cup Butter 1 stick
  • 2 Large Onions, chopped (about 2 cups)
  • 4 Stalks Celery, chopped
  • 2 Large Eggs beaten
  • 3 Cups Chicken broth depending upon your volume of cornbread you can add extra broth in tablespoon increments until your dressing is as saturated as you want
  • 1.5 Tablespoons Dried Sage
  • 1 teaspoon Dry Thyme
  • Salt & Pepper to taste (I used 1tsp salt, 1/2 tsp black pepper for my unsalted broth)

Instructions

Instructions:

  1. Preheat oven to 350 degrees F.

  2. Sauté 2 large chopped onions and 4 chopped stalks of celery in 1 stick butter until onion and celery is soft & translucent.  (about 3 minutes)

  3. Turn off heat and allow butter to cool slightly.

  4. In separate dish beat 2 eggs until blended. Add 1 1/2 Tablespoons dried sage & 1 tsp thyme, and salt & pepper to taste. Blend thoroughly.

  5. Add butter mixture and egg mixture to dried cornbread cubes and toss to coat.

  6. Add broth while gently folding with wooden spatula until mixture is moist and as saturated as you want. NOTE: Fold gently so your dressing still has some cubed-bread texture when it's baked.

  7. Spoon dressing in a 9x13 pan (I used large 10” cast iron skillet) without compressing the dressing down too much. Place in a preheated 350 degree F. oven for 35 - 40 minutes or until top is golden brown.

Recipe Notes

Add-Ins: I prefer my dressing pure & simple. But some people like to stir in one or more of the following before baking: Shredded turkey, cooked sausage, mushrooms, finely chopped apples, cranberries, pecans, etc.

NOTE:

  1. You want your dry cornbread cubes to be pretty saturated with broth. Don't be afraid to add broth, wait a minute as the bread soaks it up and the turn so the saturated cubes are on top, then add more broth as needed.
  2. Depending on the actual volume of your dressing, your cooking vessel and how much broth you add, your dressing could be browned as early as 30 minutes. So be sure to keep watch so it doesn't burn.