Cornbread Dressing
Servings: 16 Servings
Ingredients
- 8 cups day old cornbread cut into 1-inch pieces
- 5 cups day old French bread cut into 1-inch pieces
- ½ cup unsalted butter melted
- 2 cups finely diced celery
- 1 cup finely diced white onion
- 1 teaspoon salt start with less if desired
- ½ teaspoon ground sage
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 4 cups low-sodium chicken broth
Instructions
- Grease a 9×13-inch baking dish and set aside.
- Preheat the oven to 350°F. Arrange the cornbread and French bread pieces in an even layer on a large sheet pan. Bake for 20-30 minutes, until dried out.8 cups day old cornbread, 5 cups day old French bread
- While the bread dries, make the broth mixture. In a large skillet or saucepan, melt the butter over medium heat. Add the celery, onion, salt, sage, thyme, and pepper. Cook until the onion and celery soften.½ cup unsalted butter, 2 cups finely diced celery, 1 cup finely diced white onion, 1 teaspoon salt, ½ teaspoon ground sage, ½ teaspoon dried thyme, ¼ teaspoon ground black pepper
- Carefully pour the chicken broth into the pan and stir to combine. Increase the heat to medium and bring the broth to a simmer. Cook for 5-7 minutes, then remove from heat and let it cool for a few minutes.4 cups low-sodium chicken broth
- Transfer the dried bread pieces to a large bowl. Gradually pour the warm broth mixture over the bread, tossing with a large wooden spoon to ensure everything is evenly moistened. Add more broth as needed to get a moist but not soggy texture.
- Taste and adjust the seasoning before baking.
- Pour the dressing into the prepared baking dish. Bake uncovered for 25-35 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Serve warm with your favorite entrée.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of dressing. Actual calories will vary.
- The bread and cornbread pieces can be dried out ahead of time by cutting them into pieces and leaving them out to air dry. This usually takes 2 to 3 days to become stale.
- Every oven cooks a little differently. If the dressing isn't cooked through after 35 minutes, add more time until a knife inserted in the center comes out clean.
- If you're sodium sensitive, we recommend starting with less salt and adding more if needed. Low-sodium chicken broth also helps.
Nutrition Facts
Cornbread Dressing
Serving Size
0.5 cup
Amount per Serving
Calories
658
% Daily Value*
Fat
19
g
29
%
Saturated Fat
9
g
45
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
83
mg
28
%
Sodium
1373
mg
57
%
Potassium
344
mg
10
%
Carbohydrates
105
g
35
%
Fiber
5
g
20
%
Sugar
23
g
26
%
Protein
17
g
34
%
Vitamin A
432
IU
9
%
Vitamin C
1
mg
1
%
Calcium
210
mg
21
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
