Old Fashioned Cornbread Dressing
A family staple for over 60 years, this cornbread dressing recipe is the perfect accompaniment to your holiday turkey!
Prep Time15 minutes mins
Cook Time20 minutes mins
Course: Side Dish
Cuisine: American
Servings: 10 servings
Calories: 130kcal
- 5 cups cornbread stuffing or equivalent cubed dried bread
- 1 1/2 cups celery sliced, about 3 ribs
- 1 1/2 cups onion chopped, about 1
- 8 ounces unsalted butter
- 2 cups chicken broth (vegetable broth may be substituted for vegetarian version)
- 2 teaspoons poultry seasoning or to taste
- Kosher salt to taste
- Black pepper to taste
Melt butter in a large skillet, saute celery and onion until soft and translucent, about 8 minutes.
In a saucepan, heat up 2 cups of chicken or vegetable broth.
In a large bowl, toss cornbread cubes with sauteed onions and celery (don't forget the butter!).
Add the broth, a ladle at a time, tossing well each time until dressing is desired moistness. (See notes.)
Place in a oven proof baking dish and heat until piping hot. (See notes.)
- Any type of dried bread, cornbread or sourdough bread can be used.
- This recipe uses Mrs. Cubbinson's cornbread stuffing which comes seasoned. If using homemade bread, you will need to adjust seasoning accordingly.
- Vegetable broth may be substituted for chicken broth for a vegetarian version.
- If you don't have poultry seasoning, substitute dried sage and thyme.
- If you'll be stuffing your bird, use less broth as the juices from the turkey will add more moisture.
- If you'll be making the dressing ahead of time, wrap well and refrigerate.
- Reheating time will depend on whether or not the dressing is warm or straight from the refrigerator.
Serving: 1person | Calories: 130kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Sodium: 240mg | Fiber: 1g | Sugar: 2g