As you can imagine, to have good cornbread dressing, you must first start with a good cornbread. Most recipes simply call for crumbled cornbread so if you have a favorite cornbread recipe start with that. Bake it a day or two before as day old bread work the best for stuffing or dressing.The texture of dressing is also another personal preference and is determined by how finely the bread is crumbled, by the proportion of cornbread to white or wheat bread and by the amount of broth used. The addition of eggs to the bread mixture as a binder makes the dressing hold together better during the baking process. I did not add eggs as I like the feel of the free form dressing better. Again, a personal preference.
Most traditional cornbread dressing recipes call for onions and celery sauteed in butter and added to the cornbread mixture along with chicken or turkey broth. I have added poultry seasoning to my rendition because I feel these are the defining flavors for me in my Thanksgiving dressing. Feel free to change the flavors to suit your palette. My family really enjoyed this, even my husband who didn’t think he likes cornbread dressing had seconds. My daughter loves any kind of stuffing anyway but thought this was equally as yummy as our traditional bread stuffing. Enjoy.
Cornbread Stuffing & Dressing
Yield 8 servings
Cornbread Stuffing & Dressing starts with good cornbread. There are an array of variations on the basic cornbread dressing recipe. Adapt it to your taste.
- 1 medium onion, diced small
- 1 cup celery, diced
- 4 tbsp butter
- 4 cups cornbread, day old or stale, cut Into 1-inch cubes
- 4 cups French Bread, stale, cut Into 1-inch cubes
- 1 cup fresh cranberries
- 2 cups fresh kale, chopped with stems removed
- 1 cup low sodium chicken or turkey broth
- 1 tablespoon poultry seasoning, or more or less, to taste
- 1/2 teaspoon Kosher salt
- ground black pepper, to taste
- 1/4 cup fresh parsley, minced
- In a large saute pan with a heavy bottom, melt butter and add onions and celery. Cook until slightly softened, about 5 minutes. Set aside and allow to cool enough to be safely handled.
- Pre-heat oven to 375°F.
- In a large bowl, combine bread cubes, cornbread, cranberries, and kale. Mix broth into onions and celery mix along with the poultry seasoning, salt, pepper and parsley.
- Add broth mixture into the bread mixture and toss lightly until well combined.
- Pour contents into a well oiled baking dish or cast iron skillet.
- Bake for 20 to 25 minutes, or until golden brown on top.
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 8.7 g
Saturated Fat 4.5 g
Cholesterol 30 mg
Sodium 685 mg
Total Carbohydrates 30.8 g
Dietary Fiber 2.5 g
Sugars 2 g
Protein 5.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.