This Southern cornbread dressing recipe is a classic that’s a must-have for every Thanksgiving table. You’ll never look at cornbread stuffing the same way again!

 

Ingredients

  • 1 recipe honey cornbread or any 9″ square cornbread that’s homemade or store bought
  • 5 slices stale white bread cut into cubes
  • 10 tablespoons butter divided use
  • 1 large onion finely chopped
  • 1 cup celery finely chopped
  • 4 cups chicken or turkey broth
  • 5 eggs
  • 1 tablespoon fresh sage leaves finely chopped
  • 2 tablespoons chopped parsley
  • salt and pepper to taste
  • cooking spray
  • optional: sage leaves for garnish

Instructions

  • Prepare the honey cornbread according to post instructions.
  • Cool the cornbread and crumble. Place the cornbread in a large bowl with the bread cubes and toss to combine.
  • Preheat the oven to 350 degrees. Coat a 9″x13″ pan with cooking spray.
  • Melt 4 tablespoons of butter in a large pan over medium heat. Add the onion and celery and cook for 6-8 minutes or until softened. Season the vegetables with salt and pepper to taste. Place the vegetables in the bowl with the cornbread mixture.
  • Melt the remaining 6 tablespoons of butter and pour into a large bowl. Add the chicken broth, eggs, salt and pepper to taste, and sage and whisk to combine.
  • Pour the butter mixture into the bowl with the cornbread mixture and stir to combine. 
  • Transfer the stuffing mixture to the prepared pan. Bake for 45 minutes or until dressing is browned and cooked through.
  • Sprinkle with parsley and garnish with sage leaves if desired. Serve.

 

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