Y’all, it is not just for Thanksgiving! This Southern Cornbread Dressing recipe is a great side dish with baked chicken, duck, quail, or Cornish hen. But at our house, it is always one of the centerpieces next to our Thanksgiving Turkey. Of course mom always made two dressings. This one, and a sage dressing as well. Feel free to change up a few things if you like. The sage of course is optional, but as I said, mom would do both.
You’ll need:
- 5 cups cornbread, cut in 1 inch cubes
- 4-6 day old biscuits or slices of white bread
- 1/2 lb. country sausage, cooked and drained.
- 4 cups homemade chicken broth or 2 cans chicken broth (13-3/4 ounce)
- 1 large onion, chopped
- 3 ribs celery, chopped
- 3 eggs
- 1/2 cup butter, melted
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon dried sage (optional)
Preheat oven to 350 degrees F.
- Melt the butter in a cast iron pan and add the onion and celery….season with salt and pepper to taste.
- Once the veggies are softened, remove from heat and cool
- Put cornbread and pieced up biscuits and/or bread in a large bowl, and toss to combine.
- Add the veggies, sausage and seasonings and mix up well.
- Put mixture in a prepared 8×12 baking dish and pour over the chicken stock. Mix a bit with a fork to combine.
- Mixture will be a little soupy but that’s okay, it will firm up when baking.
- Pour into a greased baking dish and bake for 45-60 minutes.
- Serve warm, but it is great reheated the next day too.
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