Southern Cornbread Dressing Recipe
This homemade Southern style cornbread dressing is the perfect side dish! Moist, savory, and packed with chicken, veggies, and seasonings -- it belongs on every dinner table.
Servings 8 servings
Ingredients
- 2 batches day-old cornbread
- 1 sleeve of saltine crackers crumbled
- 2 stalks of celery chopped
- 1 medium sized green bell pepper diced
- 1 medium sized red bell pepper diced
- 1 large onion diced
- 4 tbsp salted butter
- 1 lb cooked chicken shredded
- 3 fresh sage leaves chopped
- 1/2 tsp fresh thyme leaves chopped
- 1/2 tsp fresh rosemary leaves
- 1 tbsp minced garlic
- 2 tsp kosher salt
- 1 1/2 tsp ground black pepper
- 4 cups chicken broth
- 1 14.5 oz. can condensed cream of mushroom soup
- 1 large egg lightly beaten
Instructions
- Make two batches of Southern-style cornbread 1-2 days ahead of time, and leave out to dry up.2 batches day-old cornbread
- When you're ready to make the cornbread dressing, preheat the oven to 350 F.
- Crumble the day-old cornbread into a large bowl, along with the crackers.1 sleeve of saltine crackers
- Pour in the chicken broth and let the mixture sit for 10 minutes.4 cups chicken broth
- Meanwhile, toss the butter into a medium sized pan, and melt over medium heat.4 tbsp salted butter
- 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.2 stalks of celery, 1 medium sized green bell pepper, 1 medium sized red bell pepper, 1 large onion, 3 fresh sage leaves, 1/2 tsp fresh thyme leaves, 1/2 tsp fresh rosemary leaves, 1 tbsp minced garlic, 2 tsp kosher salt, 1 1/2 tsp ground black pepper
- Add the cooked vegetables, chicken, and herb mixture into the large bowl with crumbled cornbread and crackers.1 lb cooked chicken
- Add in the cream of mushroom soup, the egg, then fold the ingredients.1 14.5 oz. can condensed cream of mushroom soup, 1 large egg
- Add the mixture into a lightly greased or buttered 9 x 13 bake dish and cover.
- Let bake for 1 hour.
- Remove the cornbread dressing from the oven, uncover, and bake for 30 minutes until the top is golden brown.
- Let cool.
- Serve & enjoy!
Notes
I used this Southern cornbread recipe as the base for this cornbread dressing.