The Heart of the Table
To me, cornbread dressing is pure comfort. It is the taste of family gathered around the table. The smell fills the whole house with warmth. It tells everyone a good meal is coming.
I think food tastes better when it has a story. This recipe is one my own grandma taught me. I changed a few things over the years. But the heart of it remains the same. It is a simple dish that holds so much love.
A Little Story About Bread
Let me tell you a funny thing. The first time I made this, I forgot to dry the bread. My dressing turned into a soggy mess. I still laugh at that.
Now I plan ahead. I leave the bread cubes out for a day or two. They get nice and stale. This is the secret to a dressing that is not too wet. It soaks up the broth just right.
Why We Sauté First
Do not just throw raw onion and celery in the bowl. Cooking them in butter first is the magic step. It makes them soft and sweet. Doesn’t that smell amazing?
This matters because it builds the flavor. The herbs go in too. The rosemary and thyme wake up in the warm butter. This simple step makes the whole dish sing. It is worth the extra few minutes.
The Best Part: Mixing It Up
Now for the fun part. You get to use your hands. Put all the dry bread in a big, big bowl. Pour that buttery vegetable mix over it. Toss it all together gently.
Then you add the broth. Go slow. You want it moist, not soupy. *Fun fact: The dressing will puff up a little in the oven. So do not pack it down too hard.* What is your favorite part of cooking, the mixing or the tasting?
More Than Just a Side Dish
This dish matters because it brings people together. It is not fancy. It is honest, good food. It reminds us of happy times.
Sharing recipes is a way of sharing our history. It keeps memories alive. Do you have a family recipe that tells a story? I would love to hear about it. What is the one food that always feels like home to you?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Cornbread cubes | 1 (8×8) pan / about 7 cups dried | Use a buttermilk cornbread recipe, cut into small cubes and dried |
| French bread cubes | 1 loaf / about 7 cups dried | Crusty bread, cut into small cubes and dried |
| Butter | 3/4 cup | |
| Onion | 1 medium | Chopped |
| Celery | 4 ribs | Chopped |
| Chicken broth | 3-4 cups | Low-sodium |
| Dried basil | 1/2 teaspoon | |
| Dried thyme | 1/2 teaspoon | |
| Fresh rosemary | 1 Tablespoon | Chopped |
| Fresh parsley | 1/2 cup | Chopped |
| Salt and black pepper | To taste | Freshly ground |
My Cozy Cornbread Dressing
This recipe always fills my kitchen with the best smells. It reminds me of my own grandma. She taught me to make dressing when I was just a girl. I still laugh at how I used to stir everything too hard. She would say, “Gentle hands, Gracie.” That’s the secret to a fluffy dressing.
You can make the bread part days ahead. It makes Thanksgiving morning so much easier. Just leave the cubed bread on a baking sheet. Let it sit out for a day or two. Your kitchen will smell like a bakery. Doesn’t that sound nice?
Ingredients
- 1 batch of cornbread, cubed and dried
- 4 cups French bread cubes, dried
- 1/2 cup (1 stick) unsalted butter
- 1 large onion, chopped
- 3 celery stalks, chopped
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 1/2 to 3 cups chicken or vegetable broth
- Salt and pepper to taste
Instructions
Step 1: First, we need to dry our bread. Spread your cornbread and French bread cubes on big baking sheets. You can let them sit out for a day. Or, use a quick oven method. Bake them at 250°F for about half an hour. Toss them every ten minutes so they dry evenly.
Step 2: Now, let’s get our oven ready. Preheat it to 350°F. This gives it time to get nice and hot. A hot oven makes the top of the dressing golden and perfect. I always do this first. It’s one less thing to remember later.
Step 3: Time to cook our vegetables. Melt the butter in a big skillet. Oh, I love the smell of melting butter. Add the onion, celery, and all those lovely herbs. Cook until they are soft and fragrant. (My hard-learned tip: Don’t rush this step! Let the onions get nice and sweet.)
Step 4: Put all your dried bread cubes in a large bowl. Pour the buttery vegetable mixture right over the top. Use a big spoon to toss it all together. I like to think I’m tucking all those flavors into the bread. Can you smell the rosemary yet?
Step 5: Here is the most important part. Slowly add the broth. Ladle it in a little at a time. Gently toss the bread after each addition. Stop when the bread is moist but not soggy. What’s your favorite Thanksgiving side dish? Share below!
Step 6: Spread the mixture into a 9×13 inch baking dish. Pop it in the oven for 20-25 minutes. You’ll know it’s done when the top is a beautiful golden brown. I always watch through the oven window. It’s my favorite part.
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes (with quick-dry method)
Yield: 12 servings
Category: Holiday, Side Dish
Three Tasty Twists to Try
This recipe is like a good friend. It’s wonderful as it is, but it’s also happy to change. Sometimes I like to add a little surprise. It keeps our family dinners interesting. Here are a few ideas I love.
Sausage & Apple: Brown some sausage and add diced sweet apple with the celery. It’s so hearty and sweet.
Mushroom Lover’s: Use vegetable broth and add a pound of sautéed mushrooms. It’s wonderfully earthy.
Spicy Southwest: Add a can of green chiles and a pinch of cumin. It gives it a little kick.
Which one would you try first? Comment below!
The Perfect Plate
This dressing deserves good company on the plate. I love serving it with creamy mashed potatoes. A big spoonful of tart cranberry sauce is a must. The sweet and tangy taste is just perfect with the savory dressing. It makes every bite an adventure.
For a drink, a cold glass of apple cider is my go-to. The bubbles cut through the richness. For the grown-ups, a glass of Chardonnay pairs beautifully. It’s crisp and light. Which would you choose tonight?
Make Ahead and Store Your Dressing
You can make this dressing days ahead. Let it cool completely after baking. Cover it tightly and put it in the fridge for up to three days.
To freeze it, wrap the whole dish in two layers of plastic wrap. It will keep for three months in the freezer. Thaw it in the fridge overnight before reheating.
I once forgot to cool my dressing. The steam made the top soggy. Now I always let it sit on the stove until cool.
This matters because a good plan makes holiday cooking easier. You get to enjoy your guests instead of the oven. Have you ever tried storing it this way? Share below!
Fixes for Common Dressing Troubles
Is your dressing too dry? Add a little more broth and mix gently. Pop it back in the oven for five minutes. This will make it soft and moist again.
Is it too wet? You might have added too much broth. I remember when my first dressing was like soup. Just bake it a bit longer until the top is golden.
Not enough flavor? Always taste it before it goes in the oven. You can add more salt, pepper, or herbs. Fixing this builds your cooking confidence.
Getting the flavor right matters for a happy table. A simple taste test ensures everyone loves your dish. Which of these problems have you run into before?
Your Dressing Questions Answered
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free cornbread and bread. The method is exactly the same.
Q: How far ahead can I make it?
A: You can assemble it two days before baking. Keep it covered in the refrigerator.
Q: What if I don’t have fresh herbs?
A: Use one teaspoon of dried rosemary instead of fresh. The flavor will still be wonderful.
Q: Can I double the recipe?
A: Absolutely. Use two 9×13 baking dishes. Just make sure your bowl is big enough to mix it all.
Q: Any secret tips?
A: Letting the bread get truly dry is the key. This helps it soak up all that tasty broth. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe becomes a favorite in your home. It holds so many sweet memories for my family. I love hearing your stories too.
Your own kitchen adventures are the best part. I would be thrilled to see your beautiful results. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Easy Make Ahead Cornbread Dressing Recipe
Description
This make-ahead cornbread dressing is the perfect savory side dish for your holiday table, featuring a blend of dried cornbread, french bread, and aromatic herbs.
Ingredients
Instructions
- Dry cornbread and bread: Spread bread cubes onto large baking sheets and leave them out to dry for 1-2 days. For a fast method, dry them in the oven at 250 degrees F for about 30-45 minutes, tossing every 10 minutes, until bread is dry and stale.
- Preheat oven to 350 degrees F.
- Sauté Veggies: Add the butter to a large skillet over medium heat. Once the butter has melted add the onion, celery, basil, thyme, rosemary and parsley and cook for a few minutes until softened.
- To a large mixing bowl add dried bread cubes. Pour in butter and vegetable mixture.
- Add broth: Gradually ladle the broth mixture onto the bread, tossing lightly as you go. Add more broth, just until everything is evenly moistened. Don’t add too much broth or it will be more mushy and dense. Taste and add more herbs or salt, if needed.
- Bake: Pour mixture into a 9×13 inch baking dish and bake at 350 degrees F for 20 to 25 minutes, or until golden brown on top.
Notes
- For a faster preparation, use the oven method to dry the bread cubes. Be careful not to over-saturate the bread with broth to avoid a mushy texture.