This cornbread dressing is made with homemade cornbread, onions, celery and fresh herbs. It's a delicious alternative to the more traditional Thanksgiving stuffing.
Looking for more Thanksgiving recipes? Try my cranberry cheesecake bars, au gratin potatoes or mini pecan pies.
If you've never tried cornbread dressing then you are in for a treat. Using cornbread gives you a heartier texture than traditional french bread stuffing does. And you get all the flavor of cornbread in it.
Do you call it dressing or stuffing? Technically stuffing goes inside the turkey and cooked, while dressing is made outside the turkey. We grew up calling it stuffing no matter how it was prepare.
Make sure to serve your cornbread dressing with green bean casserole, sweet potato casserole, cloverleaf rolls and loaded mashed potatoes.
Cornbread Dressing
This cornbread dressing is made with homemade cornbread, onions, celery and fresh herbs. It's a delicious alternative to the more traditional Thanksgiving stuffing.
Ingredients
- ½ c butter
- 1 onion, diced
- 3 celery ribs, diced
- 1 large garlic clove, minced
- 1 tsp kosher salt
- ¼ tsp pepper, fresh cracked
- 1 ½ tsp fresh sage
- 1 ½ tsp fresh rosemary
- 1 ½ tsp fresh thyme
- ¼ c parsley, chopped
- 2 eggs, beaten
- 1 c chicken broth
Homemade Cornbread
- 4 tbsp butter, melted
- ¾ c milk
- ½ c buttermilk
- 2 eggs
- 1 c corn meal
- 1 c flour
- ½ tsp baking soda
- 1 ½ tsp baking powder
- ¾ tsp kosher salt
Instructions
- Preheat oven to 350.
- Prepare the cornbread. In a large bowl stir together the melted butter, milk, buttermilk and eggs until smooth. Stir in the corn meal, flour, baking soda, baking powder and salt. Pour into an 8x8 baking pan and bake for 30 minutes or until a toothpick comes out clean.
- While the cornbread bakes prepare the rest. In a sauté pan melt ½ cup butter over med/low heat. Turn heat down slightly. Add the onion, celery, garlic, salt and pepper. Sauté until the onions are translucent and soft, 5-7 minutes. Turn the heat off and stir in the fresh herbs; sage, rosemary, thyme and parsley.
- Cut the cornbread up into small chunks. Add this to a large bowl, along with the vegetable and herbs from the pan. Measure out 1 cup of chicken broth and beat in 2 eggs. Drizzle this over the cornbread and toss with a spoon to coat evenly. Pour this into a 9x13 greased baking dish.
- Bake for 45 minutes or until the top is golden. Pull from the oven and serve.
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 176Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 76mgSodium: 423mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 4g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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