Southern Cornbread Dressing
This Classic Southern Cornbread Dressing is a staple at Thanksgiving. This comforting dish is moist, buttery and full of delicious cornbread, chicken and herbs!
Equipment
- 9x13 baking dish
Ingredients
- 1 pound chicken white and dark meat, boiled and shredded
- 1 pan cornbread here's my recipe for buttermilk cornbread
- 2 cups stale white bread cubed
- 1 cup onion small diced
- ¾ cup celery small diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cups chicken stock
- 1 ½ teaspoons salt
- ½ cup milk
- 2 teaspoons pepper
- 8 leaves fresh sage finely chopped
- ½ teaspoon fresh rosemary finely chopped
- 1 ¼ teaspoons fresh thyme finely chopped
- 3 large eggs lightly whisked
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x13 baking dish with nonstick spray or butter.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the diced onions and celery, cooking for 6 to 8 minutes until tender. Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat.
- In a large mixing bowl, combine the crumbled cornbread and stale cubed white bread.
- Add the shredded chicken, sautéed vegetables, chicken stock, milk, salt, pepper, fresh sage, rosemary, and thyme to the bowl with the bread. Stir well until the bread absorbs the liquid. Give the mixture a quick taste test and adjust seasonings if needed.
- Pour the whisked eggs into the cornbread mixture and stir until fully incorporated.
- Pour the mixture into the prepared 9x13 baking dish, spreading it into an even layer. Dot the top with small pieces of butter if desired.
- Bake uncovered at 350°F for 1 hour, or until the top is golden brown and the center is set (no longer jiggly).
- Allow to cool for 10 minutes before serving. Enjoy!
Nutrition
Calories: 429kcalCarbohydrates: 5gProtein: 4gFat: 43gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 87mgSodium: 448mgPotassium: 162mgFiber: 0.5gSugar: 2gVitamin A: 185IUVitamin C: 2mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!