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Thanksgiving Cornbread Dressing

Thanksgiving cornbread dressing baked to a golden, crusty edge with savory sage. This easy stuffing combines butter-sautéed onion and celery with crumbled cornbread, then bakes until set.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cornbread dressing base
  • 6 cup crumbled cornbread Use day-old cornbread for the best texture.
  • 1 yellow onion, diced
  • 3 celery stalks, diced
  • 0.25 cup butter
  • 2 cup chicken broth
  • 2 eggs
  • 1 tbsp dried sage

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a baking dish. Make sure the dish is ready so the dressing can go in right away.
Sauté and mix
  1. Sauté the onion and celery in butter. Cook until the vegetables soften and smell fragrant.
  2. Mix with the crumbled cornbread and dried sage. Stir until the cornbread is evenly coated.
  3. Stir in the chicken broth and eggs. Mix just until the cornbread is moistened and the eggs are incorporated.
Bake
  1. Bake at 375°F for 40 minutes until golden with crusty edges. The center should look set and the top should be lightly crisp.

Notes

Pro tip: use day-old cornbread so it absorbs the broth without turning gummy. Store leftovers covered in the refrigerator for up to 4 days; reheat in an oven or toaster oven until warm and crisp at the edges. Freezing is yes—freeze tightly wrapped portions for up to 2 months and thaw overnight in the fridge before reheating. Dietary swap: for a vegetarian version, use vegetable broth instead of chicken broth.