Fresh Cornbread Dressing

Fresh Cornbread Dressing is the best way to bring the flavors of fall to your Thanksgiving table. Made with freshly made cornbread, fresh flat leaf parsley, sage, and thyme, this recipe bursts with flavor and will leave hungry loved ones satisfied. Serve warm with all your holiday favorites, such as, ham, turkey, or even a roasted rack of lamb.
Photo by Patti H.
Adapted from southernliving.com
None

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

16

servings

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

16

servings

Adapted from southernliving.com

Ingredients

  • 2

    tablespoons canola oil, divided

  • 2

    cups self-rising white cornmeal mix

  • 1 1/3

    cups buttermilk

  • 1

    cup self-rising flour

  • 2

    large eggs, lightly beaten

  • 5 to 6

    cups reduced-sodium chicken broth

  • 3/4

    cup butter, divided

  • 3

    cups chopped sweet onion

  • 2

    cups chopped celery

  • 4

    large eggs, lightly beaten

  • 2/3

    cup chopped fresh flat leaf parsley

  • 1

    tablespoon chopped fresh sage

  • 2

    teaspoons chopped fresh thyme

  • 1 1/2

    teaspoons freshly ground black pepper

  • 1/2

    teaspoon kosher salt

Directions

Preheat oven to 400°F. Coat bottom and sides of a 10-inch cast-iron skillet with 1 tablespoon oil; heat in oven 10 minutes. Meanwhile, stir together cornmeal mix, buttermilk, flour, eggs, and remaining 1 tablespoon of oil. Pour batter into hot skillet. Bake at 400°F for 30 minutes or until golden brown. Remove from oven and place on a wire rack; cool 15 minutes. Crumble cornbread into a large bowl. Stir 5 cups broth into crumbled cornbread until moistened, adding more broth 1 tablespoon at a time, if necessary. Mixture should resemble wet sand. Melt 1/4 cup butter in a large skillet over medium-high heat; add onion and celery, sauté 8 to 10 minutes or until tender. Add onion mixture to the cornbread mixture. Microwave remaining 1/2 cup butter in a small microwave-safe bowl on high for 1 minute or until melted. Stir melted butter, eggs, and remaining ingredients into cornbread mixture; spoon into a lightly greased 13x9-inch baking dish. Bake at 400°F for 50 minutes to an 1 hour or until golden brown. Serve immediately.

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