Ingredients

Cornbread: 1 large pan (9×13 inch) of day-old Southern cornbread, crumbled. Day-old cornbread is key for the right texture, as it will be slightly drier and absorb the broth and flavors better. Southern-style cornbread, typically unsweetened or lightly sweetened and made with buttermilk, is ideal. Using homemade cornbread is highly recommended for the best flavor and texture. Avoid using sweet cornbread or cornbread mixes as they can alter the savory profile of the dressing.

White Bread: 4-5 slices of day-old white bread, cubed. White bread adds a different texture and helps to lighten the dressing, preventing it from becoming too dense. Similar to the cornbread, day-old bread works best. You can use any basic white bread, such as sandwich bread or Texas toast. Crusty bread is not recommended as it will be too dense.

Yellow Onion: 2 large, chopped. Onion provides a foundational savory flavor and aroma to the dressing. Yellow onions are a classic choice for their balanced flavor. Dice the onions relatively small for even cooking and distribution throughout the dressing.

Celery: 3-4 stalks, chopped. Celery adds a subtle herbaceous note and a touch of crunch to the dressing, complementing the onion and other flavors. Similar to the onion, dice the celery into small pieces.

Butter: 1 cup (2 sticks), unsalted. Butter adds richness and flavor, and is essential for sautéing the vegetables and binding the dressing together. Unsalted butter allows you to control the salt content of the dressing more precisely.

Chicken Broth: 6-8 cups, low-sodium. Chicken broth provides moisture and flavor to the dressing, bringing all the ingredients together. Low-sodium broth is recommended to control the saltiness. You may need slightly more or less broth depending on the dryness of your cornbread and bread. Start with 6 cups and add more as needed until the dressing reaches the desired moistness.

Eggs: 3 large, lightly beaten. Eggs act as a binder, helping the dressing hold its shape and adding richness. Ensure the eggs are lightly beaten before adding them to the dressing mixture.

Fresh Sage: 2 tablespoons, chopped. Fresh sage is a signature herb in Southern cornbread dressing, providing a warm, earthy, and slightly peppery flavor. Fresh sage is highly recommended for its superior flavor compared to dried sage. If using dried sage, reduce the amount to about 1 tablespoon.

Fresh Thyme: 2 tablespoons, chopped. Fresh thyme adds a delicate, slightly lemony and earthy note that complements the sage and other flavors. Fresh thyme is also preferred, but if using dried thyme, reduce to about 1 tablespoon.

Poultry Seasoning: 2 teaspoons. Poultry seasoning is a blend of herbs and spices that enhances the savory flavor of the dressing and complements the chicken broth and poultry (if serving with turkey or chicken). Choose a good quality poultry seasoning blend. You can also make your own blend using dried herbs like sage, thyme, rosemary, marjoram, and nutmeg.

Salt: To taste. Salt is crucial for seasoning and enhancing all the flavors. Start with 1-1.5 teaspoons and adjust to your preference, considering the salt content of your broth and butter.

Black Pepper: Freshly ground, to taste. Freshly ground black pepper adds a pungent and aromatic spice that balances the richness and savory notes. Use freshly ground black pepper for the best flavor.

Optional Add-ins:
- Cooked Sausage or Ground Beef: 1 lb, browned and drained. Adding cooked sausage or ground beef makes the dressing heartier and adds a meaty flavor. Italian sausage, breakfast sausage, or ground beef all work well. Brown and drain the meat thoroughly before adding it to the dressing.
- Oysters (for Oyster Dressing): 1 pint, shucked and chopped. For a classic Southern variation, add shucked and chopped oysters for a briny and rich flavor. Use fresh, high-quality oysters and chop them into bite-sized pieces.
- Giblets (from Turkey or Chicken): Cooked and chopped. If serving with turkey or chicken, you can add the cooked and chopped giblets (gizzard, heart, liver) for a traditional and flavorful addition. Boil the giblets until tender, then chop them finely before adding to the dressing.
- Dried Cranberries or Raisins: 1/2 cup. For a touch of sweetness and chewiness, add dried cranberries or raisins. These add-ins are optional but can provide a nice contrast to the savory flavors.
- Pecans or Walnuts: 1/2 cup, toasted and chopped. Toasted pecans or walnuts add a nutty flavor and crunchy texture. Toast the nuts lightly in a dry pan or oven before chopping and adding to the dressing.

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Instructions

Step 1: Prepare the Cornbread and Bread

Crumble Cornbread: If you haven’t already, crumble the day-old cornbread into a large bowl. Break it into pieces of varying sizes for texture. Ensure the cornbread is thoroughly crumbled, but avoid making it too fine, as some texture is desirable.

Cube White Bread: Cube the day-old white bread into roughly ½-inch cubes and add them to the bowl with the cornbread. You can lightly toast the bread cubes in the oven for a few minutes to dry them out further if desired, but it’s not essential.

Mix Breads: Gently toss the crumbled cornbread and cubed white bread together in the large bowl and set aside. This ensures an even distribution of both bread types in the dressing.

Step 2: Sauté Aromatics and Herbs

Melt Butter: Melt the butter in a large, deep skillet or Dutch oven over medium heat. Using a large, deep skillet or Dutch oven is essential as you will be building the entire dressing in this pan.

Sauté Onion and Celery: Add the chopped onion and celery to the melted butter. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent. Sautéing the onion and celery in butter creates a flavorful base for the dressing. Cook them until they are softened and slightly caramelized for the best flavor.

Add Herbs and Seasoning: Add the chopped fresh sage, fresh thyme, poultry seasoning, salt, and black pepper to the skillet with the sautéed vegetables. Cook for another 1-2 minutes, stirring constantly, until the herbs are fragrant. Cooking the herbs in the butter releases their aromatic oils and enhances their flavor.

Step 3: Combine Wet and Dry Ingredients

Add Broth Gradually: Pour about 6 cups of the chicken broth into the skillet with the sautéed vegetables and herbs. Bring to a simmer over medium heat. Simmering the broth with the vegetables and herbs infuses the broth with flavor.

Pour Broth Mixture Over Breads: Pour the hot broth mixture over the crumbled cornbread and bread in the large bowl. Pouring the hot broth helps to soften the bread and cornbread and allows them to absorb the flavors.

Toss Gently to Combine: Gently toss the bread mixture with the broth mixture using a large spoon or spatula until everything is evenly moistened. Be careful not to overmix, as this can make the dressing dense. Toss gently until just combined.

Check for Moistness: The dressing mixture should be moist but not soggy. It should hold its shape when gently pressed. If it seems too dry, add more chicken broth, a little at a time, until it reaches the desired consistency. If it seems too wet, let it sit for a few minutes to allow the bread to absorb more liquid. The consistency is crucial for the final texture of the dressing. Aim for a moist but not soggy mixture.

Step 4: Add Eggs and Optional Add-ins

Temper Eggs (Optional but Recommended): To prevent the eggs from scrambling when added to the warm dressing, you can temper them. Take a ladleful of the warm broth mixture from the bowl and slowly whisk it into the lightly beaten eggs in a separate small bowl. Repeat with another ladleful of broth mixture. Then, pour the tempered egg mixture into the large bowl with the dressing. Tempering the eggs is not strictly necessary, but it helps to ensure they incorporate smoothly into the dressing without cooking prematurely.

Incorporate Eggs: Gently fold the beaten eggs into the dressing mixture until evenly distributed. Fold the eggs in gently to avoid overmixing.

Add Optional Add-ins (if using): If using sausage, oysters, giblets, dried cranberries, or nuts, gently fold them into the dressing mixture until evenly distributed. Add your chosen add-ins at this stage to ensure they are well incorporated.

Step 5: Bake the Dressing

Preheat Oven and Prepare Baking Dish: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish or casserole dish with butter or cooking spray. Greasing the dish prevents the dressing from sticking and ensures easy removal after baking.

Transfer to Baking Dish: Pour the dressing mixture into the prepared baking dish and spread it in an even layer. An even layer ensures even baking and cooking throughout the dressing.

Bake: Bake in the preheated oven for 30-40 minutes, or until the dressing is golden brown on top and set in the center. A toothpick inserted into the center should come out mostly clean, although it will be moist. The baking time may vary depending on your oven and the depth of the dressing. Check for doneness after 30 minutes and bake longer if needed.

Rest (Optional): Let the dressing rest for 5-10 minutes before serving. This allows it to set slightly and makes it easier to serve.

Step 6: Serve and Savor!

Serve your delicious Southern Cornbread Dressing hot as a side dish. It pairs perfectly with roasted turkey, chicken, ham, or pot roast and is traditionally served with gravy and cranberry sauce. Prepare for rave reviews and the comforting taste of Southern hospitality!

Nutrition

Serving Size: one normal portion
Calories: 250-300
Sugar: 3-5g
Sodium: 300-400mg
Fat: 15-20g
Saturated Fat: 8-12g
Unsaturated Fat: 5-8g
Carbohydrates: 20-25g
Fiber: 2-3g
Protein: 8-10g
Cholesterol: 80-100mg