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Southern Cornbread Dressing

Proper Southern cornbread dressing features a crisp golden crust and a moist, savory center. Learn how to balance broth, eggs, and stale bread.
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Prep Time 25 minutes
Cook Time 50 minutes
Rest Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups unsweetened cornbread crumbled, baked 1 day in advance
  • 3 cups white sandwich bread stale, torn into small pieces
  • 0.5 cup unsalted butter divided (7 tbsp for sauteing, 1 tbsp for greasing pan)
  • 1.5 cups yellow onion finely chopped (about 1 large onion)
  • 1 cup celery finely chopped (about 3 ribs)
  • 1.5 teaspoons poultry seasoning dried
  • 1 teaspoon rubbed sage dried
  • 1 teaspoon salt fine sea salt or kosher salt
  • 0.5 teaspoon black pepper freshly ground
  • 3.5 cups chicken stock warm, unsalted or low-sodium
  • 3 large eggs beaten

Equipment

  • 9x13-inch Baking Dish
  • Large skillet
  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Instant-read thermometer

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish with 1 tablespoon of softened butter.
  2. Combine 6 cups crumbled unsweetened cornbread and 3 cups torn stale white bread in a large mixing bowl.
  3. Melt 7 tablespoons of butter in a large skillet over medium heat.
  4. Add 1.5 cups chopped yellow onion and 1 cup chopped celery to the skillet and cook for 8 to 10 minutes until vegetables are soft and translucent.
  5. Stir 1.5 teaspoons poultry seasoning, 1 teaspoon rubbed sage, 1 teaspoon salt, and 0.5 teaspoon black pepper into the vegetable mixture and cook for 1 minute until fragrant.
  6. Transfer the warm vegetable and spice mixture into the bowl with the crumbled breads and stir gently to distribute.
  7. Whisk 3 large eggs into 3.5 cups of warm chicken stock in a separate pitcher or bowl.
  8. Pour the stock and egg mixture over the bread mixture and fold gently with a large spoon until fully saturated.
  9. Transfer the wet dressing mixture into the prepared 9x13-inch baking dish and smooth the top lightly without pressing down.
  10. Bake uncovered at 375°F for 45 to 50 minutes until the top is golden brown and the internal temperature reaches 165°F.
  11. Remove from the oven and let rest for 10 minutes before serving warm.

Notes

If using salted chicken stock, reduce added salt in the recipe to 1/2 teaspoon.
To double the recipe for a crowd, bake in two separate 9x13-inch dishes rather than a single deep dish to ensure proper crisping.
You can dry the bread pieces in a 275°F oven for 20 minutes if you do not have day-old bread.