Description
A classic Southern dish perfect for holidays that combines crumbled cornbread with sautéed vegetables, herbs, and broth.
Ingredients
Scale
- 6 cups crumbled cornbread (about 1 full 8×8 pan)
- 1 tablespoon butter or oil (15 g)
- 1 cup onion, diced (150 g)
- 1 cup celery, diced (100 g)
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon salt (2.5 g)
- ½ teaspoon black pepper (1 g)
- 1½ to 2 cups chicken broth (360–480 mL)
- 2 large eggs, beaten
- ½ cup cooked crumbled sausage
- ¼ cup chopped parsley
- Chopped boiled eggs (optional)
Instructions
- Bake cornbread a day ahead or use leftovers. Let it dry slightly and then crumble the cornbread into a large bowl.
- In a skillet, melt the butter. Add the onion and celery, cooking for 5–7 minutes until softened. Stir in the sage, thyme, salt, and pepper.
- Add the sautéed vegetables to the crumbled cornbread. Whisk the eggs with the chicken broth and pour the mixture over the cornbread. Stir gently until everything is moistened.
- Grease a 9×13 baking dish. Spread the dressing evenly in the dish.
- Bake at 350°F (175°C) for 40–45 minutes, until the top is golden and set in the center.
- Cool for 10 minutes before serving. Garnish with fresh parsley or thyme if desired.
Notes
Use day-old cornbread for better texture and adjust broth for desired moisture level.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 75mg