A Mouth-Watering Take on the Classic Thanksgiving Side Dish
Thanksgiving is just over 2 weeks away, and time to start planning the turkey day menu! While there’s nothing like a perfectly cooked turkey, the side dishes have always been my Thanksgiving dinner MVP’s. It’s no secret that we all have that one side that you favor slightly more than the others! Today I thought I would share mine… Cornbread Dressing! Of the annual turkey day sides, my mom’s delicious Thanksgiving Cornbread Dressing is by far the most highly anticipated… The meal just wouldn’t be the same without this delicious side dish!
This mouth-watering, delicious Thanksgiving cornbread dressing has been a family favorite for years, and has even become a Thanksgiving staple in many of my friend’s homes! The fusion of buttery cornbread, fragrant herbs, and sautéed veggies truly tastes like southern comfort in a dish that couldn’t be easier to make. I promise this dish will have your guests asking for seconds, possibly thirds! Tiffy Tip: my family prefers enjoying this recipe baked separately as a dressing, but you can certainly stuff your turkey with this savory recipe!
Make sure to scroll to the bottom of this blog post to shop my must-have items for Thanksgiving dressing! Also check out my Thanksgiving Essentials blog post HERE!
What is the difference between stuffing and dressing?
A question I receive often is “What is the difference between stuffing and dressing?”. The actual recipes are virtually the same, the main difference comes down to how they’re prepare and served. Stuffing is traditionally cooked inside the turkey, whereas dressing is baked separately in a casserole dish. Though the terms are often used interchangeably, “stuffing” is more commonly used in the North, whereas “dressing” is the preferred term in the South—especially for classic cornbread-based recipes. No matter what you call it, this savory side dish is a must-have for a delicious Thanksgiving feast! Our home falls on team dressing, however there is certainly something to be said about the added flavor of stuffing. Since it absorbs the juices from the turkey while cooking, it makes for an extra moist and savory side dish. Which do you prefer??
Delicious Thanksgiving Cornbread Dressing Recipe
Delicious Thanksgiving Cornbread Dressing
Ingredients
- 1 package Martha White white cornbread mix
- ⅔ cup whole milk
- 1 whole egg, beaten
- 3 tbsp butter, melted
- 1 cup white onion, chopped
- 1 cup celery, chopped
- 3 cloves garlic, chopped
- ¼ cup fresh parsley, chopped
- 2 cups chicken broth or more if you like a less dry texture
- ½ tsp coarse ground black pepper
- ½ tsp Kosher salt
- ½ tsp dried sage
- ½ tsp poultry seasoning
- ½ cup butter, melted
- non-stick cooking spray
Instructions
- Prepare cornbread mix according to package instructions, using milk and egg. Cool completely on a wire rack then crumble to a fine texture.
- In a large saute pan, melt butter, add olive oil. Sauté onions and celery 5-7 minutes or until tender; add garlic, sauté one minute.
- In a large bowl, combine cornbread, pepper, salt, sage and poultry seasoning. Add vegetable mixture and chicken broth. Mix until thoroughly combined. Transfer dressing into a baking dish coated with non-stick cooking spray. Drizzle melted butter on top of the dressing. Cover and bake at 350° for 30-45 minutes or until internal temperature reaches 160 degrees.
Notes
- I prepare cornbread a day in advance, crumble and allow it to dry throughout the day or overnight. My mom would add stale bread, crackers, etc., to enhance the flavor and texture (you can add gluten free options as well).
- Always adjust the seasoning to taste. I prefer more poultry seasoning and salt and a small amount of sage. After you mix all of the ingredients, taste for seasoning.
- I typically add more liquid when mixing the cornbread with the other ingredients as I do not want my dressing dry.
- Each time I make this recipe I double or triple as we typically have more guests for Thanksgiving. This dish also freezes well.
- I often add this step. After I saute the vegetables, I transfer to a Dutch Oven, add the broth and bring to a simmer, then add to dry ingredients. This is certainly not necessary but creates more flavor.
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