Grandma's Cornbread Dressing
Grandma's Cornbread Dressing
Ingredients
For the Cornbread Dressing
- 6 cups cornbread, day-old, crumbled (see instructions for recipe suggestion)
- 1/2 cup unsalted butter
- 1 yellow onion, medium, finely chopped
- 2 celery stalks, finely chopped
- 2 1/2 cups chicken broth, or more, as needed
- 2 large eggs, lightly beaten
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped, optional
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray. If you need a cornbread recipe, we recommend Allrecipes' 'Skillet Cornbread' (recipe #22849). Prepare your cornbread a day ahead and let it sit out to dry slightly, then crumble it into a large mixing bowl.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped yellow onion and celery. Sauté for 8-10 minutes, or until the vegetables are softened and translucent.
⏱️ 10 min
- 3
Add the sautéed vegetables to the bowl with the crumbled cornbread. Stir in the dried sage, dried thyme, salt, black pepper, and optional fresh parsley. Mix well to combine all the seasonings.
⏱️ 5 min
- 4
In a separate small bowl, whisk the large eggs. Pour the beaten eggs over the cornbread mixture. Gradually add the chicken broth, starting with 2 1/2 cups, mixing until the cornbread is thoroughly moistened but not soggy. The mixture should be wet enough to hold together when squeezed.
⏱️ 5 min
- 5
Transfer the cornbread mixture into the prepared baking dish, spreading it evenly. You can cover the dish with foil for the first 30 minutes of baking to keep it moist, then remove for the last 15 minutes to brown the top.
⏱️ 5 min
- 6
Bake for 40-45 minutes, or until the dressing is golden brown on top and set in the center. A knife inserted into the center should come out clean. If the top starts to brown too quickly, you can loosely tent it with foil.
⏱️ 45 min•🌡️ 375
- 7
Remove the dressing from the oven and let it rest for 5-10 minutes before serving. This allows it to set further and makes it easier to scoop.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grandma's Cornbread Dressing
Ingredients
For the Cornbread Dressing
- 6 cups cornbread, day-old, crumbled (see instructions for recipe suggestion)
- 1/2 cup unsalted butter
- 1 yellow onion, medium, finely chopped
- 2 celery stalks, finely chopped
- 2 1/2 cups chicken broth, or more, as needed
- 2 large eggs, lightly beaten
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped, optional
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray. If you need a cornbread recipe, we recommend Allrecipes' 'Skillet Cornbread' (recipe #22849). Prepare your cornbread a day ahead and let it sit out to dry slightly, then crumble it into a large mixing bowl.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped yellow onion and celery. Sauté for 8-10 minutes, or until the vegetables are softened and translucent.
⏱️ 10 min - 3
Add the sautéed vegetables to the bowl with the crumbled cornbread. Stir in the dried sage, dried thyme, salt, black pepper, and optional fresh parsley. Mix well to combine all the seasonings.
⏱️ 5 min - 4
In a separate small bowl, whisk the large eggs. Pour the beaten eggs over the cornbread mixture. Gradually add the chicken broth, starting with 2 1/2 cups, mixing until the cornbread is thoroughly moistened but not soggy. The mixture should be wet enough to hold together when squeezed.
⏱️ 5 min - 5
Transfer the cornbread mixture into the prepared baking dish, spreading it evenly. You can cover the dish with foil for the first 30 minutes of baking to keep it moist, then remove for the last 15 minutes to brown the top.
⏱️ 5 min - 6
Bake for 40-45 minutes, or until the dressing is golden brown on top and set in the center. A knife inserted into the center should come out clean. If the top starts to brown too quickly, you can loosely tent it with foil.
⏱️ 45 min•🌡️ 375 - 7
Remove the dressing from the oven and let it rest for 5-10 minutes before serving. This allows it to set further and makes it easier to scoop.
⏱️ 5 min