Prepare to embark on a culinary journey that will transport you straight to the heart of Southern comfort food! This legendary Bess Burns Cornbread Dressing is more than just a side dish – it's a nostalgic embrace of tradition, flavor, and pure home-cooked magic that will have your family and friends begging for seconds. With its golden-brown top, herb-infused crumbles, and melt-in-your-mouth texture, this recipe is about to become the star of your dining table.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 1 batch cornbread, crumbled
- 1 cup chicken broth
- 1 onion, chopped
- 2 celery stalks, chopped
- 1/2 cup butter
- 1 teaspoon sage
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your dressing bakes evenly and thoroughly.
- Begin by preparing the cornbread if you haven't already. Bake a batch of cornbread according to your favorite recipe or package instructions. Once baked, allow it to cool slightly, then crumble it into a large mixing bowl.
- In a large skillet, melt the butter over medium heat. Once melted, add the chopped onion and celery. Sauté for about 5-7 minutes, or until the vegetables are soft and translucent.
- Add the sage and thyme to the skillet with the onions and celery. Stir well to combine and cook for an additional minute to release the flavors of the herbs.
- Pour the sautéed mixture over the crumbled cornbread in the mixing bowl. Mix gently to combine, ensuring that the cornbread is evenly coated with the vegetable mixture.
- Gradually add the chicken broth to the cornbread mixture, stirring as you go. You want the mixture to be moist but not soggy. Adjust the amount of broth based on your preference for moisture.
- Season the mixture with salt and pepper to taste. Mix well to ensure that the seasoning is evenly distributed throughout the dressing.
- Transfer the cornbread dressing mixture into a greased baking dish. Spread it out evenly and press down lightly to compact it.
- Bake in the preheated oven for about 30-45 minutes, or until the top is golden brown and the dressing is heated through. You can check for doneness by inserting a fork in the center; it should come out clean.
- Once baked, remove the dressing from the oven and let it cool for a few minutes before serving. This dish pairs beautifully with roasted meats or can be enjoyed on its own.
Tips
- Use day-old cornbread for the best texture and flavor absorption. The slightly dried cornbread will soak up the broth and herbs more effectively.
- Don't overwork the mixture when combining ingredients – gently fold to keep the dressing light and fluffy.
- For extra richness, consider using homemade chicken broth instead of store-bought.
- If the dressing seems too dry, add a bit more broth. If too wet, sprinkle in some additional crumbled cornbread.
- For a crispy top, broil the dressing for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
- This dressing can be prepared a day ahead and refrigerated before baking, making holiday meal prep easier.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 5g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 35mg
