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Classic Cornbread Dressing

Serves 8
Time 4 hr 5 min
As an alternative, make this traditional cornbread stuffing with gluten-free or dairy-free cornbread and use gluten-free chicken broth.
Ingredients
  • 2 1/2 pounds cornbread
  • 3 tablespoons unsalted butter or olive oil
  • 1 1/2 cup finely chopped onion
  • 1 stalk celery, finely chopped
  • 3 carrots, finely chopped
  • 1 tablespoon dried thyme
  • 1 teaspoon dried sage
  • 2 teaspoons fine sea salt
  • 1 teaspoon ground black pepper
  • 1 cup chicken or turkey stock
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Method

Cut cornbread into 1-inch cubes, place on a large baking sheet and set out at room temperature to dry out for at least three hours or up to overnight. 

Transfer the dried cubes to a large mixing bowl. Set aside. Preheat the oven to 350°F.

In a large skillet, heat butter over medium low heat. 

Add onion, celery and carrot and cook, stirring frequently, until softened but not browned, about 10 minutes. 

Stir in the thyme, sage, salt and pepper. 

Add mixture to cornbread and toss to blend. 

Slowly pour in stock and toss to moisten. Spread the stuffing in a buttered or oiled 9x15-inch baking dish. 

Cover and bake for 20 minutes. Uncover and bake until the top is crisp and golden, about 20 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 1/2 pounds cornbread
  • 3 tablespoons unsalted butter or olive oil
  • 1 1/2 cup finely chopped onion
  • 1 stalk celery, finely chopped
  • 3 carrots, finely chopped
  • 1 tablespoon dried thyme
  • 1 teaspoon dried sage
  • 2 teaspoons fine sea salt
  • 1 teaspoon ground black pepper
  • 1 cup chicken or turkey stock
Shop with Prime

Exclusively for Prime members in select ZIP codes.