Cornbread Dressing Recipe

Cornbread stuffing, or dressing as it is called in the South, is wonderful made at home. If you have only eaten boxed dressing, you will be delighted with the simplicity and wonderful flavor and texture difference inherent in home-baked dressing.

Cornbread gives a very different texture than white bread alone and adds the sweetness of corn to the flavor. It can be a side dish for a roast chicken dinner or baked in a casserole dish and served in place of breads or potatoes, but is traditionally baked as a stuffing inside a whole turkey for Thanksgiving dinner.

Cornbread stuffing incorporates white bread crumbs and crumbled cornbread. The breads are highly seasoned with celery, onion, sage and chicken broth for the most fragrant and flavorful dish.

In the South, the turkey is stuffed with a portion of the dressing. This helps the turkey retain its natural juices and roast more tender and moist. The stuffing is spooned into the bird loosely to allow for expansion. The rest of the stuffing is refrigerated until about an hour and a half before the meal is to be served. It can then be spooned into a large casserole dish, dotted with butter and baked until the top is golden brown.

Chicken broth can be used for this recipe, and canned broth works fine. If you prefer, cover a whole chicken with water, along with the giblets from the turkey, in a stockpot. Add an onion and 2 stalks of celery, salt and a bay leaf. Boil covered over medium heat for 1 ½ hours to produce a flavorful stock for the stuffing. Save the chicken meat for another recipe. Strain the broth and allow it to cool before adding it to the stuffing. You will need about three quarts.

Cornbread Dressing Recipe
(Serves 12 people.)

  1. Prepare 2 ½ quarts of broth with preceding instructions. Allow to cool.
  2. Bake two 8 x 8 pans of cornbread from your favorite recipe. Cool completely and break into small pieces.
  3. Tear or crumble 8 slices of white bread and allow it to sit out only long enough to dry it slightly.
  4. Put breads in a large mixing bowl.
  5. Add the following:
  • 1 cup white onions, chopped
  • 1 cup chopped celery
  • 1 teaspoon poultry seasoning
  • 1 teaspoon sage
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup butter
  • 4 beaten eggs
  • 8 to10 cups chicken broth

Toss the ingredients together until all bread is dampened but not mushy. More or less broth may be added to combine the ingredients. Use several cups of the stuffing to fill the turkey. Place the rest in a casserole dish. Top with chopped green onions. Cover with foil and refrigerate.

When ready to bake, heat oven to 400º F. Place casserole dish in the hot oven and bake for one hour. Remove the foil and return to the oven for about 10 minutes longer to brown.

The remainder of the chicken broth can be used to make a gravy to serve with the turkey.

Related Life123 Articles

Learning how to make bread takes practice, but once you have a handle how the ingredients work together to influence taste, texture and loaf size, you'll be writing your own bread recipes to share with friends.

All of the best banana nut bread recipes you find in cookbooks will suggest ripe bananas. Nothing is wrong with a firm banana, but as a banana ripens, it begins to change. These changes break down the fiber and pulp, which make ripe bananas the better choice for baking. 

Frequently Asked Questions on
More Related Life123 Articles

Quick breads are so named because these sweet, and less commonly savory, breads rely on leavening other than yeast to rise and form.

Scone recipes can be an indulgent treat if you don't mind the extra calories. But, if you're a scone lover who is watching her weight, you can have your scone and eat it, too.

Want the best banana nut bread recipe for a bread machine? Let your bread machine do most of the work, and fill your home with the comforting smells of banana nut bread.

© 2015 Life123, Inc. All rights reserved. An IAC Company