Soul Food Cornbread Dressing Recipe

This moist and savory Soul Food cornbread dressing is made with cornbread, tender vegetables, sage, thyme, chicken broth, and cream of chicken soup. It's a must-have holiday side dish.

Course Side Dish

Cuisine Southern/ Soul Food

Keyword Cornbread Dressing, holiday recipe, holiday side dish, soul food cornbread dressing

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 300kcal

Author I Heart Recipes

Ingredients

Cornbread enough to fill a 9x13
1 sleeve ritz or saltine crackers
3 medium eggs lightly beaten
1 large yellow onion diced
5 cloves garlic minced
3 stalks celery chopped
5 sage leaves OR 2 1/2 tsp ground sage
2 tbsp olive oil
4-6 cups chicken broth adjust based on preferred moisture level
14 oz cream of chicken soup
2 tsp seasoning salt
1 tsp coarse black pepper
1 tsp thyme leaves

Instructions

Preheat the oven to 350 F.
Start chopping and dicing all of the vegetables - the celery, onions, and garlic. Also chop up the fresh sage.
Heat olive oil in a skillet over medium heat, then add the onions, celery, and garlic. Cook until nice and tender.
1 large yellow onion, 5 cloves garlic, 3 stalks celery, 2 tbsp olive oil
Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.
5 sage leaves
Crumble the cornbread into a large mixing bowl, along with the crackers.
Cornbread, 1 sleeve ritz or saltine crackers
Add in the cooked vegetables. Fold the ingredients until everything is well combined.
Next, pour in the chicken broth and cream of chicken soup.
4-6 cups chicken broth, 14 oz cream of chicken soup
Add in the beaten eggs, then mix everything until well combined.
3 medium eggs
Sprinkle in the seasoning salt, thyme, and pepper. Mix until well combined.
2 tsp seasoning salt, 1 tsp coarse black pepper, 1 tsp thyme leaves
Lightly grease a 9x13 bake dish, then pour in the dressing mixture.
Bake the dressing uncovered for about 45 minutes.
Serve and enjoy!

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