dinner · everyday
Southern cornbread dressing
Crumbled day-old cornbread baked with sage, celery, onion and rich stock until set, crusty and moist inside.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer, Rimmed sheet pan.
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Method
-
1
Dry the crumbled cornbread and bread on sheet pans in a low oven or overnight.
-
2
Cook onion, celery and pepper in butter until soft; add sage, thyme and pepper.
-
3
Combine with the breads and chicken, then stir in eggs and enough stock to make a soupy mixture.
-
4
Spread in a buttered 23 x 33 cm dish.
-
5
Bake at 190°C (375°F) until set and golden on top and 74°C (165°F) in the center, 45–55 minutes.
