This Cornbread Dressing Recipe has tender, sweet cubes of cornbread tossed with crusty sourdough and the reliable combination of fresh seasonal herbs.
The Best Cornbread Dressing Recipe
This is my absolute favorite dressing recipe and a must-have on my Thanksgiving table every year. If I’m honest, I’d even pick this over the turkey!
The cornbread adds such a great depth of flavor and slight sweetness to the dressing; it evenly complements the sourdough bread.
The veggies are slowly sautéed in melted butter and tossed with a bunch of fresh herbs such as rosemary, sage, thyme, oregano, and parsley. This combo of herbs not only makes your cornbread dressing smell incredible; it makes your entire home smell amazing!
Ingredients
| Ingredient | Notes |
|---|---|
| Sourdough and Cornbread | Bake the cubes until dry to keep the dressing from getting soggy. |
| Unsalted Butter | Lets you control the salt levels in this cornbread dressing recipe. |
| Onion and Celery | Cook until lightly browned for extra flavor. |
| Garlic | Adds great smells and flavor to the dressing. |
| Herbs | A pre-packaged poultry herb blend saves time and money. |
| Chicken Stock | Broth works too. For vegetarian, use veggie broth. |
| Eggs | Whisk well with the stock before adding to the mix. |
Quick Tip
Make sure to get flat-leaf Italian parsley, as opposed to curly for this recipe. Flat-leaf parsley has a more robust flavor and curly parsley is used more commonly as a finish.
How to Make Cornbread Dressing Recipe
- Dry Bread: Cut sourdough and cornbread into cubes and bake until dry.
- Cook Veggies: Cook onions, celery, and garlic in butter.
- Add Herbs: mix in herbs, salt, and pepper.
- Mix Liquids: Beat eggs with chicken stock.
- Combine: Pour egg mixture over veggies, then gently mix in the bread.
- Bake: Put in a baking dish and bake. Serve right away.
Storage
- Prep Ahead: Plan for at least an hour to dry and bake. Make the bread and cornbread the day before and keep them at room temperature.
- Make Ahead: Put together the cornbread dressing, store in the fridge, and bake it the next day, giving it a bit more time.
- Storage: Best enjoyed fresh. Leftovers lose their texture and don’t freeze well, so try to eat them within a couple of days.
More Thanksgiving Recipes:
Salads
Thanksgiving Salad
Potatoes
Cheesy Mashed Potatoes
