Southern Cornbread Dressing with celery, onions and just the right amount of seasoning is a tradition during the holidays. Served alongside turkey and drizzled with gravy, this classic dish will be gobbled up by everyone around the table!
Whether you’re from the South or not, cornbread dressing is a “must-make” for Thanksgiving. Cornbread, sauteed vegetables and a few other ingredients are mixed together, then baked becoming a dish that folks rave about. If you’ve never had this masterpiece, you’re probably thinking I’m over exaggerating. It may seem that way because of the simplicity of this dish, but seriously, once the ingredients are all mixed together then baked for just the right amount of time, well, you’ve got something that’s irresistible.
Cornbread dressing brings back special memories of Thanksgiving and Christmas dinners with my family. The tables and counters would be full of special dishes from my aunts and cousins, each bringing their best work. My Mama Swain always made the turkey, ham, gravy and the dressing. Oh, that dressing. Big pans of dressing would come out of the oven, cool for a bit then she’d cut it into squares. She’d pile them up on a platter for the main table. There’s always be extra squares left in the pans which would disappear quickly because everyone would somehow pass through the kitchen to pick one up to snack on before supper. It was kinda like a sneaky little treat that we all couldn’t wait to get out hands on. It’s funny…I still feel the same way today. I just can’t wait for that dressing to come out of the oven. Cherished memories surrounding wonderful times with our loved ones make the holidays special…especially when one simple recipe can bring back such a flood of happy feelings.
Southern Cornbread Dressing
- 1/2 cup butter
- 5 ribs celery - strings removed and chopped
- 1 medium onion - chopped
- 1 pan cornbread
- 2 cups stale bread or biscuits
- 4 cups Pepperidge Farms stuffing mix
- 4 large eggs - beaten
- 4-5 cups chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon celery salt (optional)
- Heat oven to 350 degrees. Prepare a 10x15 (large 4.8 quart) baking pan with cooking spray. Set aside.
- Add butter to a pan and saute celery and onions until tender.
- Crumble cornbread and biscuits or bread into a large bowl. Add stuffing mix. Add cooked vegetables. Add in eggs and 4 cups of stock. Mix well. Add in salt, pepper and celery salt. Mix again. Dressing mixture should be loose but not soupy. If too thick, add more stock. Pour dressing into prepared pan and bake for 30 - 45 minutes until top is golden around edges.
- Remove from oven and let cool for 5 minutes. Cut into squares and serve.
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