Step 3: Combine Ingredients
Pour the sautéed vegetables into the bowl with the bread and cornbread. Add the parsley, sage, thyme, salt, and pepper. Toss everything together gently so the herbs and seasonings are evenly distributed.
Step 4: Add Moisture
Slowly pour in 2 cups of chicken or turkey broth while gently stirring. The mixture should be moist but not soggy. If it seems dry, add more broth a little at a time. Next, add the beaten eggs, which help bind the dressing as it bakes.
Step 5: Taste and Adjust
Taste the mixture and adjust the seasoning as needed. This is the perfect moment to add more salt, pepper, or herbs to suit your preference. If you’re adding extras like cooked sausage or cranberries, fold them in now.
Step 6: Transfer to Baking Dish
Grease a 9×13-inch baking dish with butter or cooking spray. Pour the cornbread mixture into the dish and spread it evenly. For a golden crust, dot the top with a few small pieces of butter.
Step 7: Bake
Preheat your oven to 350°F (175°C). Bake the dressing uncovered for 35-45 minutes, or until the top is golden brown and slightly crisp. The interior should remain moist and flavorful.
Step 8: Serve
Remove the dressing from the oven and let it sit for a few minutes before serving. Cornbread dressing pairs beautifully with roasted turkey, chicken, or ham, and is often enjoyed during holiday meals like Thanksgiving and Christmas.
Tips for the Perfect Cornbread Dressing
- Use day-old bread: Fresh bread can make the dressing too mushy. Letting it dry out overnight ensures better texture.
- Customize flavors: Add cooked sausage, mushrooms, or even a handful of chopped nuts for a unique twist.
- Moisture balance: The dressing should hold together but not be soggy. Add broth gradually.
- Make ahead: You can assemble the dressing a day in advance and refrigerate. Bake it the next day for convenience.
Cornbread dressing is more than a side dish; it’s a symbol of Southern hospitality and comfort. With its savory, buttery flavor and tender texture, it brings warmth to any meal. Once you master this recipe, you’ll find yourself making it year-round, not just for the holidays.
If you want, I can also make a shortcut version that’s just as flavorful but faster for weeknight dinners. Do you want me to do that?
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