When the cooler months roll around, bringing with them thoughts of cozy gatherings and comforting meals, there’s one dish that truly shines on any Southern table: Classic Southern Cornbread Dressing. It’s more than just a side; it’s a tradition, a warm embrace from grandmother’s kitchen, and a celebration of rich, savory flavors. This recipe takes you on a delicious journey, ensuring every bite is packed with that authentic taste you crave. Forget the boxed mixes; making your own Homemade Cornbread Stuffing is simpler than you think and tastes so much better.
This isn’t just any side dish; it’s the kind of dish that makes memories, with its crispy top and moist, flavorful interior. Get ready to create a truly special addition to your holiday spread or even a comforting Sunday dinner. It’s a labor of love that rewards you with incredible taste, perfect for sharing with family and friends.
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Why You’ll Love This Recipe
Honestly, what’s not to love about a really good Southern Cornbread Dressing? This isn’t just a recipe; it’s a piece of culinary heritage, perfectly balancing savory herbs with the hearty texture of cornbread and stale white bread. It’s a dish that evokes warmth and nostalgia, making it a favorite for holidays like Thanksgiving and Christmas, but truly, it’s wonderful any time of year.
You’ll appreciate how approachable this Classic Stuffing Recipe is, even for beginner cooks. The steps are straightforward, and the ingredients are easy to find. Plus, the smell that fills your kitchen as it bakes? Absolutely divine! It promises that comforting, home cooked flavor that satisfies everyone around the table. It’s a great way to use up leftover cornbread too, transforming simple ingredients into something truly spectacular.
Ingredients
Gathering your ingredients is the first step to creating this delightful Oven Stuffing Recipe. Each component plays an important role in building the deep, satisfying flavor of this dish. Pay attention to the details, like using stale bread, which helps absorb all those wonderful liquids and seasonings for a truly moist and flavorful dressing.
- 1 recipe honey cornbread or any 9″ square cornbread that’s homemade or store bought
- 5 slices stale white bread cut into cubes
- 10 tablespoons butter divided use
- 1 large onion finely chopped
- 1 cup celery finely chopped
- 3 1/2 cups chicken or turkey broth
- 5 eggs
- 1 tablespoon fresh sage leaves finely chopped
- 2 tablespoons chopped parsley
- salt and pepper to taste
- cooking spray
- optional: sage leaves for garnish
Step-By-Step Instructions
Ready to get cooking? Follow these simple steps, and you’ll have a mouthwatering Classic Southern Cornbread Dressing ready to impress. Remember, patience is a virtue, especially when letting the cornbread cool properly to get the best texture.
Step 1: Prepare Cornbread and Crumble
First things first, prepare your cornbread. If you’re using a homemade honey cornbread recipe, bake it according to its instructions. Once baked, let it cool completely. This cooling step is critical. Then, crumble the cornbread into a large bowl. You want some larger pieces for texture; don’t worry, they will break down a bit more as you mix everything together. Add the stale white bread cubes to the bowl with the crumbled cornbread and toss them gently to combine. This mixture forms the base of your incredible Southern Stuffing Recipes creation.
Step 2: Sauté Vegetables
Preheat your oven to a comfortable 350 degrees Fahrenheit. While the oven warms up, grab a 9×13 inch baking pan and give it a good coat with cooking spray. Now, in a large pan over medium heat, melt 4 tablespoons of the butter. Once it’s shimmering, add your finely chopped onion and celery. Cook these aromatic vegetables for about 6 to 8 minutes, or until they’ve softened nicely. Season them with a little salt and pepper to your liking. When they’re ready, add the cooked vegetables to the bowl with your cornbread mixture.
Step 3: Combine Wet Ingredients
Take the remaining 6 tablespoons of butter and melt it down. Pour this melted butter into a separate large bowl. To this, add the chicken or turkey broth, the 5 eggs, more salt and pepper to taste, and the fresh, finely chopped sage. Whisk everything together until it’s well combined. This liquid mixture is what gives our Classic Southern Cornbread Dressing its incredible moisture and flavor.
Step 4: Mix and Bake
Pour the whisked butter and broth mixture into the bowl containing your cornbread and vegetable mixture. Stir everything gently but thoroughly until all the cornbread and bread cubes are well coated. Transfer this luscious stuffing mixture to your prepared 9×13 inch pan. Pop it into the preheated oven and bake for about 45 minutes. You’re looking for a beautiful golden brown top and for the dressing to be cooked all the way through. It should feel firm to the touch.
Step 5: Garnish and Serve
Once your dressing comes out of the oven, smelling absolutely heavenly, sprinkle it with the chopped parsley. If you’re feeling fancy, you can also garnish it with a few fresh sage leaves. Let it cool for a few minutes before serving. This Homemade Cornbread Stuffing is truly at its best when enjoyed warm, straight from the oven.
How To Store Leftovers
Having leftovers of this delicious Classic Southern Cornbread Dressing is a real treat! To keep it fresh, let the dressing cool completely to room temperature. Then, transfer it to an airtight container. You can store it in the refrigerator for up to 3 to 4 days. When you’re ready to enjoy it again, simply reheat it in the oven at 300 degrees Fahrenheit until it’s warmed through, or microwave individual portions. Adding a splash of extra broth before reheating can help keep it moist.
Tips
Here are a few pointers to make sure your Classic Southern Cornbread Dressing turns out perfectly every time:
- Make Ahead Cornbread: You can prepare your homemade cornbread up to a month in advance and freeze it. Just thaw it when you’re ready to make the dressing. This is a real time saver!
- Crumb Size Matters: I always prefer to crumble my cornbread into slightly larger pieces. It helps create a wonderful texture, as some of it will break down during mixing, but you’ll still have satisfying chunks.
- Bake Separately: This recipe is designed to be baked in a dish, not inside a turkey. Baking it separately ensures you get that desirable crispy top and perfectly cooked texture that makes Southern Stuffing Recipes so famous. If you stuff a bird with it, you just won’t get that same great crust!
- Taste As You Go: Don’t be shy about tasting your broth mixture before adding it to the cornbread. Adjust the salt and pepper as needed to suit your palate.
- Fresh Herbs: Using fresh sage and parsley really elevates the flavor profile. If you only have dried, use about a third of the amount, as dried herbs are more concentrated.
Conclusion
There you have it: a truly exceptional Classic Southern Cornbread Dressing Recipe that’s sure to become a cherished part of your culinary repertoire. This dish brings comfort, flavor, and a touch of Southern charm to any meal. Whether you’re preparing it for a holiday feast or a simple family dinner, the homemade touch makes all the difference. Enjoy the process, savor the aromas, and most importantly, delight in every savory bite of this truly special creation. Happy cooking!
FAQ
Can I prepare the dressing ahead of time?
Absolutely! You can assemble the entire dressing mixture (before baking) and store it covered in the refrigerator for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before popping it into the oven.
What kind of cornbread should I use?
A slightly sweet honey cornbread or a plain, sturdy cornbread works best. Homemade is always preferred for the best texture and flavor, but a good quality store bought 9 inch square cornbread will also do the trick.
Can I add other ingredients to the dressing?
Yes, many people like to add cooked sausage, chopped apples, or water chestnuts for extra flavor and texture. Feel free to experiment with your favorite additions to customize your Homemade Cornbread Stuffing.
Why use stale bread?
Stale bread is ideal because it’s drier and absorbs the liquid mixture much better than fresh bread. This prevents the dressing from becoming soggy and helps achieve that perfect moist but not mushy texture.
Classic Southern Cornbread Dressing
A creamy, savory Southern Cornbread Dressing that is a comforting tradition. This easy recipe promises a crispy top and moist, flavorful interior, perfect for holiday feasts or any family dinner.
Ingredients
Instructions
- Prepare your cornbread. If homemade, bake and let cool completely. Crumble the cooled cornbread into a large bowl. Add the stale white bread cubes and toss gently to combine.
- Preheat your oven to 350 degrees Fahrenheit. Coat a 9×13 inch baking pan with cooking spray. In a large pan over medium heat, melt 4 tablespoons of butter. Add finely chopped onion and celery; cook for 6-8 minutes until softened. Season with salt and pepper. Add cooked vegetables to the cornbread mixture.
- Melt the remaining 6 tablespoons of butter in a separate large bowl. Add the chicken or turkey broth, 5 eggs, more salt and pepper to taste, and the fresh, finely chopped sage. Whisk everything together until well combined.
- Pour the whisked butter and broth mixture into the bowl with the cornbread and vegetable mixture. Stir gently but thoroughly until all the cornbread and bread cubes are well coated. Transfer the mixture to the prepared baking pan. Bake for about 45 minutes, or until golden brown and firm to the touch.
- Once baked, sprinkle the dressing with chopped parsley. For an optional garnish, add a few fresh sage leaves. Let cool for a few minutes before serving warm.
Notes
Make Ahead Cornbread: Prepare your homemade cornbread up to a month in advance and freeze it. Thaw when ready to make the dressing.
Crumb Size Matters: Crumble the cornbread into slightly larger pieces for a wonderful texture. Some will break down, but satisfying chunks will remain.
Bake Separately: This recipe is designed to be baked in a dish for a crispy top and perfectly cooked texture. It is not intended for stuffing a turkey.
Taste As You Go: Don’t be shy about tasting the broth mixture before adding it to the cornbread. Adjust salt and pepper as needed.
Fresh Herbs: Using fresh sage and parsley elevates the flavor. If using dried, use about a third of the amount.
Storing Leftovers: Let cool completely, then transfer to an airtight container. Refrigerate for up to 3-4 days. Reheat in the oven at 300°F or microwave; add a splash of broth to maintain moisture.
Can I prepare ahead of time? Yes, assemble the entire dressing mixture (before baking) and store covered in the refrigerator for up to 24 hours. Let it sit at room temperature for about 30 minutes before baking.
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