Homemade Cornbread Dressing
This mouth-watering side will be the star of your Thanksgiving dinner and have your guests coming back for seconds!
Servings 8 people
Ingredients
- 1 package Martha White white cornbread mix
- ⅔ cup whole milk
- 1 cup whole milk
- 1 whole egg, beaten
- 1 Tbsp olive oil
- 3 Tbsp butter
- 1 cup white onion, chopped
- 1 cup celery, chopped
- 3 cloves garlic, chopped
- ¼ tsp 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
TIFFY’S TIPS
- 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. Though not necessary, this step certainly creates more flavor.