How to Make Cornbread Dressing from Scratch
Cornbread dressing is a traditional side dish in many American households, especially during the holidays. It’s a delicious and flavorful mixture of bread, vegetables, herbs, and spices that’s perfect for serving alongside roasted meats, such as turkey or ham. In this article, we’ll show you how to make cornbread dressing from scratch, using fresh ingredients and a few simple steps.
Ingredients:
- 4 cups stale cornbread, crumbled
- 2 tablespoons butter, melted
- 1 medium onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon poultry seasoning
- 1 teaspoon sage
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- 1/4 cup milk
- 2 eggs, beaten
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh sage
Instructions:
- Prep the ingredients: Before starting, make sure you have all the ingredients ready. Stale cornbread is essential, so choose a fresh cornbread that’s been stored in the fridge or freezer for at least a day.
- Sauté the aromatics: In a large skillet, heat the melted butter over medium heat. Add the diced onion, celery, and garlic, and cook until the vegetables are tender, about 5-7 minutes.
- Add the seasonings: Stir in the poultry seasoning, sage, thyme, salt, and pepper. Cook for 1-2 minutes, until the herbs are fragrant.
- Add the cornbread: Add the crumbled cornbread to the skillet and stir to combine with the aromatics and seasonings.
- Add the liquids: Pour in the chicken broth, milk, and beaten eggs. Stir until the mixture is well combined and the cornbread is coated.
- Season to taste: Taste and adjust the seasoning as needed.
- Transfer to a baking dish: Transfer the cornbread mixture to a 9×13-inch baking dish.
- Top with herbs: Sprinkle the chopped parsley and sage on top of the cornbread mixture.
- Bake: Bake the cornbread dressing in a preheated oven at 350°F (180°C) for 25-30 minutes, until it’s golden brown and crispy on top.
Tips and Variations:
- Use leftover cornbread: If you have leftover cornbread, you can use it to make the dressing. Simply crumble it and proceed with the recipe.
- Add some heat: If you like spicy food, you can add some diced jalapeños or red pepper flakes to the cornbread mixture.
- Make it ahead: You can make the cornbread dressing up to a day in advance and refrigerate it overnight. Simply bake it in the morning.
- Use different herbs: You can substitute the sage and thyme with other herbs, such as rosemary or parsley.
Table: Ingredients and Nutrition Facts
| Ingredient | Quantity | Nutrition Facts |
|---|---|---|
| Stale cornbread | 4 cups | 200 calories, 4g fat, 40g carbs, 4g protein |
| Butter | 2 tablespoons | 140 calories, 16g fat, 0g carbs, 0g protein |
| Onion | 1 medium | 40 calories, 0g fat, 10g carbs, 1g protein |
| Celery | 3 stalks | 20 calories, 0g fat, 5g carbs, 1g protein |
| Garlic | 2 cloves | 10 calories, 0g fat, 2g carbs, 1g protein |
| Poultry seasoning | 1 teaspoon | 0 calories, 0g fat, 0g carbs, 0g protein |
| Sage | 1 teaspoon | 0 calories, 0g fat, 0g carbs, 0g protein |
| Thyme | 1 teaspoon | 0 calories, 0g fat, 0g carbs, 0g protein |
| Salt | 1/2 teaspoon | 0 calories, 0g fat, 0g carbs, 0g protein |
| Black pepper | 1/4 teaspoon | 0 calories, 0g fat, 0g carbs, 0g protein |
| Chicken broth | 1/4 cup | 10 calories, 0g fat, 2g carbs, 0g protein |
| Milk | 1/4 cup | 50 calories, 4g fat, 8g carbs, 1g protein |
| Eggs | 2 | 140 calories, 10g fat, 1g carbs, 12g protein |
| Parsley | 2 tablespoons | 10 calories, 0g fat, 2g carbs, 1g protein |
| Sage | 1 tablespoon | 0 calories, 0g fat, 0g carbs, 0g protein |
Conclusion:
Making cornbread dressing from scratch is a simple and rewarding process that yields a delicious and flavorful side dish. With this recipe, you can control the ingredients and seasonings to suit your taste preferences. Whether you’re a traditionalist or an adventurous cook, this recipe is sure to become a staple in your household.