why make this recipe
Old Fashioned Cornbread Dressing is a classic dish that brings a taste of tradition to any meal. It’s perfect for holiday gatherings or family dinners. This dressing adds a rich flavor to your plate and complements roasted meats beautifully. Its blend of cornbread and spices creates a comforting texture that everyone will enjoy. Making it from scratch allows you to customize the flavors to your liking, making it a special addition to your table.
how to make Old Fashioned Cornbread Dressing
Ingredients :
- 4 cups crumbled cornbread
- 3 cups day-old white bread, cubed and dried
- 1/2 cup butter
- 1 large onion, finely chopped
- 3 celery stalks, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup milk
- 2 eggs, beaten
- 1 tablespoon sage, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Directions :
- Preheat your oven to 350°F (175°C). Grease a large baking dish.
- In a large skillet, melt butter over medium heat. Add onion, celery, and garlic. Sauté until soft and translucent.
- In a large bowl, mix together the crumbled cornbread and dried white bread cubes.
- Incorporate the sautéed vegetables, sage, thyme, salt, and pepper into the bread mixture. Stir to combine thoroughly.
- In a separate bowl, whisk together chicken broth, milk, and beaten eggs. Pour this mixture over the bread, stirring gently to evenly moisten.
- Transfer the dressing to the prepared baking dish. Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20 minutes or until the top is golden brown.
- Sprinkle fresh parsley over the top before serving.
how to serve Old Fashioned Cornbread Dressing
Serve Old Fashioned Cornbread Dressing as a side dish alongside roasted turkey, chicken, or ham. It pairs well with gravy and cranberry sauce, adding depth and flavor to your meal. You can also top it with extra herbs for a fresh touch.
how to store Old Fashioned Cornbread Dressing
To store leftovers, let the dressing cool completely. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for up to three days. You can reheat it in the oven or microwave before serving it again.
tips to make Old Fashioned Cornbread Dressing
- Use homemade cornbread for the best flavor.
- Let the bread cubes dry out for a firmer texture.
- Feel free to add cooked sausage or nuts for extra flavor and texture.
- Adjust the herbs according to your taste preferences; rosemary or dill can be great alternatives.
variation (if any)
You can easily modify this dressing by using different types of bread, such as whole wheat or sourdough. Adding in cooked vegetables like mushrooms or bell peppers can also enhance the flavor. If you want a vegetarian option, substitute chicken broth with vegetable broth.
FAQs
Can I make this dressing ahead of time?
Yes, you can prepare it a day in advance. Just assemble it without baking, cover it, and store it in the refrigerator. Bake it just before serving.
Can I freeze Old Fashioned Cornbread Dressing?
Absolutely! You can freeze it before or after baking. Make sure to store it in an airtight container. When ready to eat, thaw it in the fridge overnight and reheat it in the oven.
What is the best way to reheat leftovers?
Reheat the dressing in the oven at 350°F (175°C) until it’s heated through. Cover it with foil to prevent it from drying out. If using a microwave, heat in short intervals, stirring in between.
Old Fashioned Cornbread Dressing
Ingredients
Bread Base
- 4 cups crumbled cornbread Use homemade for best flavor.
- 3 cups day-old white bread, cubed and dried Let the bread cubes dry out for a firmer texture.
Vegetables and Flavorings
- 1/2 cup butter Melted.
- 1 large onion, finely chopped
- 3 stalks celery, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon sage, minced
- 1 teaspoon thyme
- to taste Salt and pepper
Liquid Ingredients
- 2 cups chicken broth For a vegetarian option, substitute with vegetable broth.
- 1/2 cup milk
- 2 large eggs, beaten
Garnish
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a large baking dish.
- In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic. Sauté until soft and translucent.
- In a large bowl, mix together the crumbled cornbread and dried white bread cubes.
- Incorporate the sautéed vegetables, sage, thyme, salt, and pepper into the bread mixture. Stir to combine thoroughly.
Mixing
- In a separate bowl, whisk together chicken broth, milk, and beaten eggs. Pour this mixture over the bread, stirring gently to evenly moisten.
Baking
- Transfer the dressing to the prepared baking dish. Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 20 minutes or until the top is golden brown.
- Sprinkle fresh parsley over the top before serving.