Description
This classic Thanksgiving cornbread dressing recipe combines savory sautéed vegetables, fresh herbs, and moist cornbread to create a flavorful side dish perfect for your holiday feast. With the optional addition of sausage or mushrooms, this dressing offers a delicious, comforting complement to your turkey and holiday table.
Ingredients
Scale
Main Ingredients
- 6 cups cornbread, crumbled (preferably day-old)
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 1/2 cup unsalted butter
- 2 cups chicken or vegetable broth
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Ingredients
- 1 cup cooked sausage or sautéed mushrooms
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the dressing.
- Prepare Cornbread: Crumble the day-old cornbread into a large bowl and let it air-dry while you prepare the other ingredients to help achieve the perfect texture.
- Sauté Vegetables and Herbs: In a skillet over medium heat, melt the unsalted butter and sauté the diced onion and celery until they become soft and translucent, about 8 to 10 minutes. Stir in the fresh sage and thyme during the last minute of cooking to release their flavors.
- Combine Cornbread and Veggies: Add the sautéed onion, celery, and herbs to the crumbled cornbread in the large bowl. If using, mix in the cooked sausage or sautéed mushrooms for added flavor and texture.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, chicken or vegetable broth, salt, and black pepper. Pour this mixture over the cornbread mixture, gently folding until the cornbread is evenly moistened without becoming mushy.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish lightly with butter or cooking spray. Transfer the cornbread mixture into the dish, pressing it gently to level the top.
- Bake the Dressing: Bake uncovered for 35 to 40 minutes until the dressing is golden on top and set in the center. For a softer dressing, you can tent it with foil during the first 20 minutes of baking.
- Cool and Serve: Remove the dressing from the oven and let it cool slightly for about 5 minutes before serving. This helps it set further and makes it easier to portion.
Notes
- Using day-old cornbread helps the dressing hold its texture and soak up the broth better without becoming soggy.
- You can substitute vegetable broth to make this dish vegetarian.
- Adding cooked sausage gives a heartier flavor, while mushrooms are a great vegetarian alternative.
- For a gluten-free version, ensure the cornbread is made with gluten-free cornmeal and ingredients.
- Adjust the herbs according to your taste preferences; dried herbs can be used but reduce the quantity accordingly.
- To make this dressing ahead, assemble the mixture and refrigerate overnight before baking.
