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Southern Cornbread Dressing in a white Casserole dish with red linen on the side of the bowl.
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3.84 from 56 votes

Southern Cornbread Dressing

Traditional Southern Cornbread Stuffing made with homemade cornbread, fresh Italian Bread, butter, chicken stock, and herbs. A delicious dressing/stuffing that's perfect for Thanksgiving or any Holiday! 
Course Side Dish
Cuisine American
Keyword Holiday side dish, southern dressing, stuffing, Thanksgiving
Prep Time 10 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour
Servings 12 servings
Calories 272kcal
Author Eileen xo

Ingredients

  • 6 cups Cornbread, homemade or store-bought See Note 2
  • 6 cups Italian Bread, cubed See Note 2
  • 1 stick unsalted butter
  • 1 large onion, peeled and diced
  • 4 stalks celery, diced
  • 3 cloves garlic, peeled and minced
  • 2-3 cups fat-free chicken stock
  • ¼ cup fresh chopped parsley
  • 2 teaspoons poultry seasoning
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 large eggs, beaten

Instructions

  • Slice cornbread and Italian bread into small cubes. Place bread onto a baking sheet overnight to dry or place the trays in the oven at a temp of 350 degrees for about 10 minutes to dry the cubes.(Note 1)
  • Preheat oven to 400 degrees. Spray a 9x13 casserole dish with non-stick olive oil spray.
  • In a large saute pan melt butter. Add in celery and onions. Saute for about 5 minutes. Veggies will soften. Add in garlic and saute another two minutes. Remove from heat. Set aside. Place the cornbread and Italian bread cubes in a large bowl.
  • To the cornbread, add the butter/veggie combo, 2 cups of chicken stock, fresh parsley, poultry seasoning, sage, thyme, salt, and pepper. Check the seasoning. Re-season if needed. If the mixture is too dry, add some more chicken stock.
  • Mix in the beaten egg and mix everything well.
  • Add the cornbread dressing mixture into the prepared casserole dish. Cover with aluminum foil. Bake for 30 minutes. Remove foil and bake for another 20 minutes. Serve and enjoy.

Notes

Note 1: To dry out the bread quickly for dressing/stuffing:  leave the bread on a large sheet pan overnight to become stale. Or place the bread cubes in the oven at 350 degrees for about 10 minutes to harden the bread. 
Note 2: I like to crumble half of the cornbread and make small ½ inch cubes with the second half. Use ½ loaf of Italian Bread. The total amount of bread equals about 12 cups of bread. If making homemade cornbread, an 8x8 bread will give you enough cornbread for 6 cups. 
I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Nutrition

Serving: 6ounces | Calories: 272kcal | Carbohydrates: 26g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 461mg | Potassium: 171mg | Fiber: 1g | Sugar: 10g | Vitamin A: 400IU | Vitamin C: 1.6mg | Calcium: 63mg | Iron: 1.4mg