Prep time: 1 hr | Cook time: 1 hr | Serves: 8
Thanksgiving will never be complete without this deliciously moist and wonderfully seasoned Cornbread Dressing. A Southern classic with lots of onion, celery, and sage with crumbled cornbread for that extra savoury flavour. This dish has been the highlight of our Thanksgiving. My grandma used to make this, then my mom, and now me, when I got married and have a family of my own.
I normally use just canned broth to make the dressing but if you have turkey drippings, feel free to add them too for a more intense, and even better taste.
This recipe is a no-fail, very easy, and pretty straightforward, it will be super hard for you to mess this up.
Ingredients
1 9×13 inch pan cornbread
12 prepared biscuits
1 medium onion
4 stalk(s) celery, peeled
1 can(s) chicken broth
2 tablespoons parsley flakes
2 teaspoons sage, dried
1 tablespoon rosemary, dried
1 tablespoon thyme, dried
How to make Cornbread Dressing
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Using a grinder or food processor, ready the cornbread, biscuits, onion, and celery.
Step 3: Add the parsley, sage, rosemary, and thyme, adjusting the amount according to taste.
Step 4: Use your hand to mix.
Step 5: Slowly add in the broth, mixing as you add until you get a moist but still firm and sticky consistency.
Step 6: Transfer the mixture into an ungreased 9 x 13-inch baking pan.
Step 7: Place inside the preheated oven. Bake for about 30 minutes to an hour o until a toothpick inserted in the centre of the dressing comes out clean.
Step 8: When done, remove from the oven and allow to cool for a bit before slicing into squares.
Step 9: Enjoy with gravy.
Ingredients
- 1 9x13 inch pan cornbread
- 12 prepared biscuits
- 1 medium onion
- 4 stalk(s) celery, peeled
- 1 can(s) chicken broth
- 2 tablespoons parsley flakes
- 2 teaspoons sage, dried
- 1 tablespoon rosemary, dried
- 1 tablespoon thyme, dried
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Using a grinder or food processor, ready the cornbread, biscuits, onion, and celery.
Step 3: Add the parsley, sage, rosemary, and thyme, adjusting the amount according to taste.
Step 4: Use your hand to mix.
Step 5: Slowly add in the broth, mixing as you add until you get a moist but still firm and sticky consistency.
Step 6: Transfer the mixture into an ungreased 9 x 13-inch baking pan.
Step 7: Place inside the preheated oven. Bake for about 30 minutes to an hour o until a toothpick inserted in the centre of the dressing comes out clean.
Step 8: When done, remove from the oven and allow to cool for a bit before slicing into squares.
Step 9: Enjoy with gravy.
