Description
This savory Southern-style dressing is the ultimate Thanksgiving side dish. A mix of cornbread and white bread gives it the perfect texture, while herbs, sautéed vegetables, and a rich broth blend into pure holiday comfort.
Ingredients
4 cups crumbled cornbread
4 cups cubed day-old white bread
1 cup diced onion
1 cup chopped celery
0.5 cup unsalted butter
2.5 cups chicken broth
2 large eggs
1 tablespoon fresh sage chopped
1 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon black pepper
0.5 cup cooked crumbled sausage or shredded cooked chicken (optional)
Instructions
1. Preheat your oven to 350°F. In a large bowl, combine the crumbled cornbread and cubed white bread.
2. In a skillet over medium heat, melt the butter and sauté onion and celery until soft, about 8 minutes.
3. Pour the vegetables over the bread. Add sage, thyme, salt, and pepper.
4. In a separate bowl, whisk chicken broth with eggs, then pour over the bread mixture. Fold in sausage or chicken if using.
5. Transfer to a greased 9×13 baking dish. Cover with foil and bake for 30 minutes.
6. Remove foil and bake an additional 20 minutes until top is golden.
Notes
Let the bread dry overnight for best texture.
Adjust broth depending on how moist your bread is.
You can make this vegetarian by skipping the meat and using vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
Keywords: Thanksgiving dressing, cornbread stuffing, holiday side dish