Dressing Recipe

Southern Cornbread Dressing is deliciously moist and wonderfully seasoned with sage, onions, and celery. It’s a classic that makes it to the Thanksgiving table year after year.

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Thanksgiving is quickly approaching and it’s time to start planning that Thanksgiving menu. This year I want the food to be extra good and special since this is the first year my son has been away at college. I miss him dearly and I know he misses my home cooking.

You cook for your boys mamas, and they’ll always want to come home to see you.

Probably the most looked forward to part of Thanksgiving dinner, besides dessert, is the dressing and it’s not uncommon for us to have more than one kind. I personally really love this Andouille Sausage and Cornbread Stuffing.

This Southern Cornbread Dressing is a more traditional southern dressing made with crumbled cornbread along with lots of onion, celery, and sage. It’s savory, moist, and delicious.

Since we typically fry our Thanksgiving turkey, I solely use canned broth to make dressing, but if you have turkey drippings, you could add them to the dressing and it will taste even better.

Along with cornbread dressing we love to have Cheesy Green Bean Casserole, mashed potatoes, and Broccoli Casserole for Thanksgiving dinner. And this year I think I’ll add Savory Sweet Potato Casserole to the list. You can never have too many casseroles!

Southern Cornbread Dressing

A traditional southern cornbread dressing flavored with onion, celery, and sage. Super moist and flavorful.

Prep: 30min

Total: 60min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 314 kcal, servingSize 1 serving

Ingredients:

• 1 cup self-rising cornmeal, (I use Martha White)
• 1/2 cup self-rising flour, (I use White Lily)
• 3/4 cup buttermilk
• 2 eggs
• 2 tablespoons Vegetable oil
• 8 tablespoons butter ((1 stick))
• 3 medium onion, (chopped)
• 4 stalks celery, (chopped)
• 1 1/2 teaspoons dried sage
• 1 teaspoon poultry seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3 pieces toast, (crumbled)
• 1/2 cup milk
• 3 eggs, (lightly beaten)
• 2 to 2 1/2 cups chicken stock or broth
• 2 tablespoons butter

Instruction:

1. Preheat oven to 400 degrees.
2. In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.
3. Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
4. Add sage, poultry seasoning, salt, and pepper to onion mixture.
5. In a large bowl combine crumbled cornbread and toast.
6. Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.
7. Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.
8. Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.
9. Bake at 350 degrees for 30 minutes, or until it turns light brown on top.

Southern Cornbread Dressing

Cornbread Dressing is a classic southern dish served especially during the holiday season. Moist and delicious, cornbread dressing makes the perfect side dish!

Prep: 15min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 226 kcal, Carbohydrate 14 g, Protein 7 g, Fat 15 g, Saturated Fat 7 g, Cholesterol 77 mg, Sodium 1077 mg, Sugar 3 g, servingSize 1 serving

Ingredients:

• 1 full recipe Southern Buttermilk Cornbread
• 3 buttermilk biscuits (or 3 slices of sandwich bread)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon rubbed sage (optional)
• 3 large eggs (room temperature)
• 1 medium onion (diced)
• 2 stalks celery (diced)
• 1/2 cup butter (sliced)
• 4 cups cream of chicken soup
• 6 cups chicken stock ( or broth)

Instruction:

1. Prep. Preheat oven to 350º F.
2. Mix. Crumble all of the cornbread and biscuits (or white bread slices) into a very large bowl. Add salt, pepper, eggs, onion, celery, butter, cream of chicken soup, and chicken stock. Stir until well-combined.
3. Bake. Pour dressing into two 9×13 baking dishes and bake until lightly browned, about 30 – 45 minutes. To test doneness, shake casserole dish lightly. If the center of the dressing moves, then the dressing is not cooked through in the center. Continue to bake until the dressing is set throughout.

Simple Is Best Stuffing

Ten years in, this classic stuffing recipe remains one of our favorite Thanksgiving sides. It delivers a crispy golden top and custardy center every time.

Total: 2 hours 45 minutes

Yield: 8–10 servings

Ingredients:

• ¾ cup (1½ sticks) unsalted butter plus more for baking dish
• 1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)
• 2½ cups chopped yellow onions
• 1½ cups ¼-inch slices celery
• ½ cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2½ cups low-sodium chicken broth, divided
• 2 large eggs

Instruction:

1. Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
2. Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1¼ cups broth and toss gently. Let cool.
3. Preheat oven to 350°. Whisk 1¼ cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.
4. Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer. Do ahead: Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes. Editor’s note: This recipe was originally printed in our November 2012 issue as “Simple Is Best Dressing.” Head this way for more of our all-time favorite Thanksgiving recipes →

Homemade Caesar Salad Dressing

My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.

Total: 10min

Yield: Makes 1⅓ cups (enough for about 10 starter salads)

Serving Size: About 2 tablespoons

Nutrition Facts: servingSize About 2 tablespoons, calories 184, Fat 19g, Carbohydrate 1g, Protein 2g, Saturated Fat 1g, unSaturated Fat , Sugar 0g, Fiber 0g, Sodium 296mg, Cholesterol 13mg

Ingredients:

• 2 small garlic cloves, minced
• 1 teaspoon anchovy paste (see note)
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1 teaspoon Dijon mustard (I like the brand Maille)
• 1 teaspoon Worcestershire sauce
• 1 cup mayonnaise, best quality such as Hellmann’s Real
• ½ cup freshly grated Parmigiano-Reggiano
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Instruction:

1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
2. Note: Anchovy paste can be found near the canned tuna in the supermarket.

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