Cornbread Dressing For Thanksgiving
The beauty of cornbread dressing lies in its versatility. While the base typically includes crumbled cornbread, broth, onions, celery, and seasonings, regional and family variations abound.
Make the cornbread first. See our recipe to make the cornbread.
- Prep Time: 30
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 servings each pan 1x
- Category: American
Ingredients
Units
Scale
2 9x13 inch pans of cubed cornbread
12 slices of bread, toasted and cubed
1/2 cup of butter - 1 stick
1 cup bell pepper, diced
2 cups celery, diced
8 eggs
8 cups of chicken or turkey broth
2 tsp poultry seasoning
2 tsp salt
2 tsp pepper
Instructions
- Heat oven to 350 degrees. (177 C)
- Cool cornbread and toasted bread and cut into one-inch cubes.
- Saute vegetables in 1/2 of butter until tender.
- In a large bowl, add the cornbread, toasted bread, vegetables, and seasonings and mix well.
- Beat eggs and pour over the cornbread mixture.
- Add one cup of broth at a time and fold into the mixture. The mixture should be moist but not mushy.
- Spray 2 9×13 inch pans/ casserole dish.
- Divide the mixture into two and add to both pans.
- Cover with aluminum foil and bake for 1 hour, 30 minutes.
- Remove the cover and brown for 10 minutes.
Notes
You can make your dressing the day before and refrigerate overnight.
You can double wrap with aluminum foil and freeze.