Delicious Cornbread Dressing

 

Southern style Cornbread Dressing has always been the go to side dish to add on the menu for almost every holiday in my household – especially Thanksgiving, Christmas and Easter..  My grandmother’s dressing has always been my favorite.  Although I can never get it as perfect as she would, I wanted to share with you all how I always fix mine.  It’s tasty, easy to make and packed with flavor!

It all starts with making dry cornbread.  I usually follow the instructions on the side of a container for yellow cornmeal, but you can find it with an easy web search online as well.  Once you’ve got that made, check back here for the rest of the recipe.  Avoid the sweet cornbread like a box of Jiffy mix, it just won’t work.  

Check out the details on how to make this delicious side dish for holiday dinners, below.

 

 


Print Recipe
Delicious Cornbread Dressing
Course side dish
Servings
people
Ingredients
Course side dish
Servings
people
Ingredients
Instructions
  1. Cook your dry cornbread and set aside for a day. Day old dry cornbread is best.
  2. When your ready to prepare, cook your toast. Then in a large bowl, break up your toast along with your cornbread mixture and crumble together. Set the bowl aside.
  3. Next, In a saucepan, saute onions, celery and green bell peppers in a little bit olive or canola oil until tender.
  4. Add your sauteed veggies and the cooked and chopped chicken gizzards or other meat (optional) into the cornbread mixture. Stir well to combine together.
  5. Now is the time to add in the broth. You can also use your broth from your cooked turkey instead of chicken broth if you want. Regardless, be careful when doing this. If your cornbread mixture is a really wet consistency before you bake it, then the less firm it will be when it's done. But, if you like a fluffier dressing, only add as much broth as needed to be visibly moist. When you pore it out into the casserole dish, it should still be chunky like stew to get a lighter yet more firm consistency. Personally, I like mine thick & a little soupy.
  6. Next, add all of your seasonings. I do not add salt because there is plenty in the cream of chicken soup as well as the chicken broth. Start by adding a teaspoon of poultry seasoning, black pepper and of course the sage. Just an FYI- Sage is a really strong flavor, so I usually start with a small amount and then taste test the dressing until I have it exactly the way I want.
  7. When you are happy with how your dressing tastes, adding more seasoning as desired, then go ahead and add in 2 eggs (only if you did not add eggs when you made your cornbread).
  8. Pour into a greased 8 x 11 to 9 X 13 casserole pan and bake on 350 degrees until set usually about an hour.
  9. Allow to cool ten minutes before serving. ENJOY!!
Recipe Notes

You can add any kind of meat to this recipe for even more flavor - chicken gizzards, shredded chicken parts, sausage, ham, ground beef.

Make sure you taste test your food before adding the eggs.

Do not use sweet cornbread like Jiffy mix.  It is best to make your own dry cornbread from scratch, the recipe is usually on the side of a container of cornmeal - but there are also boxed mixes that you can find with the baking powder and flour already added.  Here is one of many recipes for basic dry cornbread that you can find online.

Share this Recipe
Follow:

3 Comments

  1. October 16, 2017 / 4:15 pm

    What an easy to follow recipe! I will def give it a try. Thanks so much.

  2. October 16, 2017 / 11:00 pm

    Looks awesome.. will try this recipe..

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge