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–+ servings
A white dish filled with cornbread dressing garnished with fresh parsley sits invitingly. The dressing boasts a golden-brown, crumbly texture contrasted by green celery pieces. A wooden spoon and a green cloth napkin complete the picturesque setting.
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Simple Cornbread Dressing Recipe

This simple Cornbread Dressing recipe is a classic holiday side dish that's utterly delicious with holiday flavors of cornbread, sage, and thyme. Simple to make and perfect for Thanksgiving.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 10 servings
Calories: 234kcal
Author: Stephanie Wilson

Ingredients

  • Double Cornbread Recipe *see notes
  • 8 tablespoons butter
  • 1 large onion finely chopped
  • 4 celery stalks small dice
  • 4 cloves garlic minced
  • 4 cups chicken broth or turkey broth
  • 3 large eggs
  • 2 teaspoons dry rubbed sage or 1 tablespoon fresh
  • 1½ teaspoons dry thyme or 1 tablespoon fresh
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • ¼ cup chopped fresh parsley

Instructions

  • Prepare and bake the cornbread. I like to bake it the day before, but if making it on the day of, let cool slightly. Then crumble and place in a large bowl. Set aside.
  • Preheat the oven to 350 degrees and coat a 9"x13" pan with cooking spray.
  • Melt butter in a large pan or skillet over medium heat. Add the onion and celery; cook for 4-5 minutes or until softened. Season the vegetables with salt and pepper to taste. Place the vegetables in the bowl with the cornbread mixture.
  • Add the chicken broth, eggs, salt, pepper, sage, and thyme; whisk to combine.
  • Pour the mixture into the bowl with the cornbread mixture and stir to combine. Add additional broth or water as necessary to moisten as desired.
  • Transfer the stuffing mixture to the prepared pan. Bake for 40 to 45 minutes or until dressing is browned and cooked through.
  • Sprinkle with parsley and garnish with sage leaves if desired. Serve.

Notes

Cornbread:

It's always delicious to make your own homemade cornbread. I'm using my all-time favorite Skillet Cornbread recipe. But you can always use a store-bought mix too. You will need 2 recipes for a 9 to 10-inch skillet or 9-inch square baking pan.
Tip: Making the cornbread a day ahead lets it dry a little, making for the fluffiest cornbread dressing.

Nutrition

Serving: 1g | Calories: 234kcal | Carbohydrates: 3g | Protein: 16g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 131mg | Sodium: 269mg | Fiber: 1g | Sugar: 1g