OK. So, I wanted to title this post How to Make Southern Cornbread Dressing, but I really want folks from all regions to try it!
Now, I know the country is divided when it comes to dressing vs. stuffing… but if you want to think of this as more of a casserole, then you could even serve both at your holiday meals!!
This truly is a southern recipe. In fact, it’s purely mine, passed down from my mother and grandmother, then tweaked on occasion. I never really measured anything until making it this time to share with you! Of course, I make mine gluten-free, which is so easy to do, but this is a delicious recipe either way!
Southern Cornbread Dressing
1 Stalk celery (not stick, but stalk of sticks), chopped
1 or 2 med onion, chopped or minced
1 stick butter
½ to 1 tsp poultry seasoning
2- 32 oz cartons chicken broth + more, if needed
1 Double Recipe Golden Cornbread (9×13″ pan)- (click here for my recipe)
7 or 8 slices of bread (regular or gluten-free)
4 eggs, lightly beaten
Saute celery and onion in butter until onion is translucent. Set aside. In large mixing bowl, combine eggs and enough broth to incorporate. Crumble cornbread into bowl and tear bread slices into small bits, as well. Add vegetables and sprinkle seasoning on top. You shouldn’t need salt unless you’ve used low-sodium broth. Mix together, pouring in remaining broth. If you think it looks thin… add more broth! Just kidding, but really, the mixture should be very runny! This time, I used 2 cartons plus one can. Pour into greased casserole dish(es) {you can use a large roasting pan, or 2 casserole dishes} and bake at 400 degrees until golden brown on top, usually 45-55 minutes.
Enjoy… and listen to everyone tell you that yours is the best dressing they’ve ever eaten!!
Have a wonderful Thanksgiving! Enjoy your family and all the blessings you share!
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