Ingredients
Scale
For the Cornbread:
- 1 batch of homemade cornbread or 1 store-bought cornbread mix (about 8 cups crumbled)
For the Dressing:
- 1 medium onion, diced
- 2 celery stalks, diced
- 1/2 cup butter
- 3 cups chicken or vegetable broth
- 1 tablespoon fresh sage (or 1 teaspoon dried)
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1 cup cooked sausage or chopped cooked chicken
Instructions
Prepare the Cornbread
- Bake the Cornbread: If using a homemade recipe, bake the cornbread according to the instructions and let it cool. Crumble it into a large bowl.
Sauté the Vegetables
- Melt Butter: In a large skillet, melt the butter over medium heat.
- Cook Onion and Celery: Add the diced onion and celery to the skillet. Sauté until softened, about 5-7 minutes.
Combine Ingredients
- Mix with Cornbread: In the bowl with the crumbled cornbread, add the sautéed vegetables, broth, sage, thyme, salt, and pepper. If using sausage or chicken, add it here.
- Mix Well: Stir until everything is well combined and the cornbread is moistened.
Bake the Dressing
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Transfer to Baking Dish: Pour the dressing mixture into a greased 9×13 inch baking dish or a similarly sized casserole dish.
- Bake: Bake for 30-40 minutes, until the top is golden brown and crispy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 8-10 servings
- Calories: 220 kcal
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g