Cornbread Dressing

5 from 8 votes

The BEST Cornbread Dressing is the perfect Thanksgiving side dish recipe! Loaded with buttery, delicious flavor, this cornbread stuffing recipe is made with fresh herbs, onions, celery and optional sausage! You're going to love the moist, light and fluffy interior with the golden, crunchy top - seriously delicious!

Course Side

Cuisine American

Keyword cornbread dressing, cornbread stuffing

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 350kcal

Author Trish - Mom On Timeout

Ingredients

8 to 9 cups cornbread cubed, homemade or store bought
1 pound sausage Italian, breakfast, spicy, sage - pick your favorite, optional
1 ½ cups onion diced
1 ½ cups celery chopped
1 teaspoon salt to taste
1 teaspoon fresh ground pepper to taste
2 tablespoons fresh sage chopped
1 tablespoon fresh thyme chopped
1 ½ cups chopped pecans
2 eggs lightly beaten
2 tablespoons fresh parsley chopped
2 ½ to 3 ½ cups low sodium turkey or chicken stock or broth
8 tablespoons unsalted butter melted, divided

Instructions

Preheat oven to 300°F. Place cubed cornbread on a large baking sheet and bake 20 minutes or until dried out. Set aside.
In a large skillet, brown sausage. Remove from skillet leaving one tablespoon of grease in skillet.
Add onion, celery, salt and pepper to skillet and cook over medium heat, stirring frequently, until onions are translucent, about 4 to 5 minutes.
Add sage, thyme and pecans and stir to combine. Cook for 2 to 3 minutes more.
In a medium bowl, whisk together 2 cups of stock or broth and both eggs.
Place dried cornbread cubes in a very large bowl. Add sausage, onion and herb mixture, egg mixture and 4 tablespoons of melted butter. Gently fold together until combined.
Pour into a greased 3 quart baking dish and press down lightly. Cover with foil and bake for 30 minutes.
Remove dressing from oven and remove foil. Check consistency of stuffing. Add additional stock as needed and drizzle with the remaining 4 tablespoons of melted butter.
Increase temperature to 375°F. Return dressing to the oven, uncovered, and continue to bake for an additional 15 to 25 minutes or until stuffing is lightly golden brown on the top.
Top with additional fresh herbs and serve immediately.

Video

Notes

Storage Information

Leftover dressing should be stored in an airtight container in the refrigerator for up to 4 days. To freeze, transfer to a freezer safe, airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven on low heat, adding stock or broth as needed if it's dry.

Make Ahead

To make ahead of time, prepare up to the point of baking, cover tightly and refrigerate for up to 48 hours. To bake, remove from fridge and set out at room temperature for 1 hour before baking. Bake as directed. You may need to add 5 to 10 minutes depending on how cold the stuffing is when it goes in the oven.

Nutrition