Old-Fashioned Southern Cornbread Dressing
A delightful combination of cornbread, sautéed vegetables, and herbs, this Southern dressing is perfect for holidays and gatherings, evoking nostalgia and warmth.
Ingrédients
Main Ingredients
- 6 cups crumbled cornbread (dry or day-old) Use day-old cornbread for the best texture.
- 1.5 cups finely chopped onion
- 1 cup finely chopped celery
- 3 large eggs
- 2 cups chicken broth Use more if needed to adjust moisture.
- 0.5 cup whole milk For a dairy-free version, substitute with plant-based milk.
- 0.5 cup melted butter Substitute with coconut oil for a dairy-free option.
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried sage
- 0.5 teaspoon dried thyme
- 0.5 teaspoon poultry seasoning
- 0.5 teaspoon paprika
- 2 tablespoons chopped fresh parsley Optional, for garnish.
Instructions
Preparation
- Collect all your ingredients. Crumble the day-old cornbread and set it aside. Chop the onion and celery finely.
Cooking the Base
- In a skillet over medium heat, melt a little butter and sauté the onion and celery until soft and fragrant, about 5-7 minutes.
Mixing the Cornbread
- In a large mixing bowl, add the crumbled cornbread and incorporate the sautéed onion and celery.
Preparing the Liquid Mixture
- In a separate bowl, whisk together the eggs, chicken broth, milk, melted butter, and all seasoning ingredients until well combined.
Combining Mixtures
- Pour the liquid mixture over the cornbread and sautéed vegetables. Stir gently until everything is evenly coated.
Baking
- Transfer the mixture to a greased medium baking dish, smooth the top, and bake in a preheated oven at 375°F (190°C) for 40-45 minutes.
Cooling
- Let the dish rest for about 10 minutes before serving to allow it to firm up.
Notes
For dietary restrictions, use vegetable broth, gluten-free cornbread, or dairy-free substitutes as needed. Adding cooked sausage or bacon enhances flavor, while seasonal herbs can provide freshness.