This Southern cornbread dressing recipe is a classic that’s a must-have for every Thanksgiving table. You’ll never look at cornbread stuffing the same way again!
Ingredients
- 1 recipe honey cornbread or any 9″ square cornbread that’s homemade or store bought
- 5 slices stale white bread cut into cubes
- 10 tablespoons butter divided use
- 1 large onion finely chopped
- 1 cup celery finely chopped
- 4 cups chicken or turkey broth
- 5 eggs
- 1 tablespoon fresh sage leaves finely chopped
- 2 tablespoons chopped parsley
- salt and pepper to taste
- cooking spray
- optional: sage leaves for garnish
Instructions
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Prepare the honey cornbread according to post instructions.
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Cool the cornbread and crumble. Place the cornbread in a large bowl with the bread cubes and toss to combine.
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Preheat the oven to 350 degrees. Coat a 9″x13″ pan with cooking spray.
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Melt 4 tablespoons of butter in a large pan over medium heat. Add the onion and celery and cook for 6-8 minutes or until softened. Season the vegetables with salt and pepper to taste. Place the vegetables in the bowl with the cornbread mixture.
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Melt the remaining 6 tablespoons of butter and pour into a large bowl. Add the chicken broth, eggs, salt and pepper to taste, and sage and whisk to combine.
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Pour the butter mixture into the bowl with the cornbread mixture and stir to combine.
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Transfer the stuffing mixture to the prepared pan. Bake for 45 minutes or until dressing is browned and cooked through.
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Sprinkle with parsley and garnish with sage leaves if desired. Serve.
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