Mama’s Cornbread Dressing is more than just a side dish; it’s a warm hug on a plate, perfect for family gatherings or holiday feasts. With its roots entwined in Southern tradition, this comforting dressing is made from a delightful combination of cornbread and toasted bread, flavored with sautéed onions, celery, and a mix of savory spices. Whether it’s Thanksgiving or a cozy Sunday dinner, this recipe promises to bring a piece of home comfort to your table.
Why you’ll love this dish
This cornbread dressing isn’t just a recipe; it’s an experience that resonates with anyone who enjoys heartfelt, home-cooked meals. The melding of textures—crunchy top, moist interior—and flavors—rich butter, fragrant herbs—make it a standout side. Simple yet deeply satisfying, it’s also quite budget-friendly and can easily feed a crowd without breaking the bank. Plus, it’s a versatile dish that can be served alongside roasted meats or enjoyed as a vegetarian main course.
"This cornbread dressing was a hit at our Thanksgiving dinner! Everyone was asking for the recipe. So flavorful and comforting!" – Sarah T.
The cooking process explained
Creating Mama’s Cornbread Dressing is a straightforward process that allows home cooks to shine. Start by sautéing onions and celery until tender, creating a savory base. Then, combine toasted bread and cornbread with seasonings and the sautéed vegetables. The magic really happens when you add turkey broth and eggs, binding everything together into a fluffy and flavorful mixture ready for baking. In just about 30 to 40 minutes, your kitchen will be filled with an irresistible aroma.
What you’ll need
For this hearty dressing, gather the following ingredients:
- 2 cups chopped onions
- 2 cups chopped celery
- 1/2 cup butter
- 4 cups finely crumbled toasted bread
- 4 cups finely crumbled cornbread
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon dried sage
- 2 teaspoons poultry seasoning
- Turkey broth (enough to moisten)
- 4 large eggs, beaten
You can easily swap out some ingredients, too. If you’re out of turkey broth, chicken broth works great or even vegetable broth for a vegetarian version.
