Southern Cornbread Dressing. Definitely one of my favorite side dishes, especially for Thanksgiving!
This southern style cornbread dressing is simply amazing! I start off making homemade southern cornbread for this recipe. I then let the cornbread sit for one day, because day old cornbread, makes the best dressing.
I like to call this my soul food cornbread dressing, because I put my heart and soul into it when I make it! Honey, this dressing has the onions, bell pepper, shredded chicken, celery- You name it, it’s in there! I don’t hold back! It’s like that old fashioned cornbread dressing that Grandma use to make. It’s packed with flavor!
A few things before we get into the recipe. This is not a Jiffy Cornbread Dressing. Although I love Jiffy, I don’t like to use it for this dressing simply because it’s sweet. Therefore, I make my homemade cornbread. IF you want to use Jiffy, you can!
This cornbread dressing requires day old cornbread. I know it may seem time consuming, but it is worth it, and to be honest with you – This is a really easy cornbread dressing recipe!
This cornbread dressing has chicken in it. If you want to leave the chicken out, you can! 🙂
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- Southern Cornbread Dressing Recipex 2
- 1 sleeve of saltine crackers, crumbled
- 2 stalks of celery, chopped
- 1 medium sized green bell pepper, diced
- 1 medium sized red bell pepper, diced1 large red onion, diced
- 4 tbsp salted butter
- 1 lb cooked chicken, shredded
- 3 fresh sage leaves, chopped
- ½ tsp fresh thyme leaves, chopped
- ½ tsp fresh rosemary leaves
- 1 tbsp minced garlic
- 2 tsp kosher salt
- 1½ tsp ground black pepper
- 4 cups chicken broth
- 14.5 oz condensed cream of mushroom soup
- 1 large egg, lightly beaten
- Preheat the oven to 350 F.
- Remember to make the cornbread a day in advance ( to dry it out!).
- The next day, crumble the cornbread into a large bowl, along with the crackers.
- Pour in the chicken broth, and let sit for 10 minutes.
- Meanwhile, toss the butter into a medium sized pan, and melt over medium heat.
- Once the butter is melted, add in the onions, celery, and bell peppers.
- Cook the vegetables until they soften, then add in the garlic, seasonings, and chopped herbs.
- Turn the heat off, and stir the ingredients.
- Add the cooked vegetables, chicken, and herb mixture into the large bowl with crumbled cornbread and crackers.
- Add in the cream of mushroom soup, and the egg then fold the ingredients.
- Add the mixture into a lightly greased or buttered 9 x 13 bake dish, and cover.
- Let bake for 1 hour.
- Remove from the oven, uncover, and bake for 30 minutes.
- Let cool.
- Serve & enjoy!