Description
This classic Southern cornbread dressing by Paula Deen is rich, savory, and packed with comforting flavors. Made with homemade cornbread, herbs, and a buttery broth, it’s the perfect holiday side dish.
Ingredients
Scale
- 4 cups homemade cornbread, crumbled
- 4 slices white bread, crumbled
- 1 cup celery, finely chopped
- 1 cup onion, finely chopped
- 1/2 cup butter, melted
- 2 cups chicken stock (adjust for desired moisture level)
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1/2 teaspoon sage (optional for extra flavor)
- 1/2 teaspoon thyme
Instructions
- Prepare the Cornbread: If making from scratch, bake cornbread a day ahead and let it cool before crumbling.
- Preheat the Oven: Set to 350°F (175°C) and grease a baking dish.
- Sauté Vegetables: In a skillet over medium heat, melt butter and sauté onions and celery until soft (about 5 minutes).
- Mix Ingredients: In a large bowl, combine crumbled cornbread, crumbled white bread, sautéed vegetables, and seasonings.
- Add Moisture: Stir in chicken stock gradually to achieve the desired consistency.
- Incorporate Eggs: Mix in beaten eggs thoroughly.
- Bake: Pour mixture into the prepared dish and bake uncovered for 35-40 minutes or until golden brown.
- Prep Time: 20
- Cook Time: 45
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Protein: 8g