Homemade Dressing Recipe

Fresh rosemary and fresh sage are next to a baking dish on a wooden cutting board.

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This classic cornbread stuffing is buttery, herby, and full of rich holiday flavor. Made from scratch with homemade cornbread, celery, onions, sage, and fresh herbs, it’s soft and tender inside with just the right crisp edges, no Jiffy mix needed!

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 858kcal

Author: Lynn Polito

Equipment

Ingredients

To Make the Cornbread

2 sticks Butter Melted, unsalted
2 large Eggs
⅓ cup Sugar
1 teaspoon Salt
1 teaspoon Baking Powder
2 teaspoon Baking Soda
1 cup Unbleached Flour
1 cup Cornmeal Medium grind
½ cup Buttermilk Homemade buttermilk or store bought

To Make the Dressing

1 stick Butter
2 cups Onion Chopped
2 cups Celery Chopped
½ cup Parsley Chopped
¼ cup Sage Chopped
1 tablespoon Fresh thyme Chopped
1 tablespoon Fresh Rosemary Chopped
1 teaspoon Salt
½ teaspoon Black pepper
7 cups Cornbread Cubed
5 cups White bread Cups
2 cups Chicken broth Low sodium, homemade or store bought

Instructions

Preheat the oven to 375 degrees F. Grease an 8x8 inch baking dish with butter or cooking spray.
In a large mixing bowl, add the melted butter, eggs, buttermilk, and sugar. Mix well. Add the salt, baking powder, baking soda, flour, and cornmeal. Mix until all the ingredients are combined. Pour the batter into the prepared baking dish. Bake for 20-25 minutes or until a toothpick is inserted and comes out clean. Let it cool completely.
In a large skillet over medium heat, add the butter. Add the chopped onions and chopped celery and cook until the vegetables are soft, but do not brown them. This should take about 20 minutes.
Add the chopped herbs and cook for 1 minutes. Remove from the stove and let it cool slightly.
Once the cornbread has cooled, cut it into 1 inch cubes. Cut the white bread as well and place them both in a large mixing bowl.
Add the vegetable mixture to the bowl with the bread. Stir it gently so you don't smash the bread around too much. Add the chicken broth slowly while mixing the ingredients together.
Pour the cornbread dressing into a 9x13 inch baking dish. Bake for 35 minutes until it is heated through and golden brown.

Video

Notes

This is a great recipe to make ahead of time! You can make the cornbread a day or two ahead of time. This dressing can be put together ahead of time too. Put it all together and then cover it with aluminum foil and place it in the refrigerator until you are ready to bake it.
If you don't have fresh herbs, you can use dried herbs but you will want to use much less than you would use fresh herbs.
This recipe has a cornbread recipe in it, but you can make your own favorite cornbread recipe or you can use store bought cornbread if that is easiest for you.

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