Unlike traditional coarse-textured stuffing made from dried bread or croutons, Southern-style cornbread dressing is soft and moist with a smoother, bread pudding mouthfeel. It’s the perfect partner to your Thanksgiving turkey or ham, gravy, and favorite cranberry sauce. Start by baking a batch of Southern Cornbread. You can make the cornbread the same day as you make the dressing — there’s no need to let it dry out. Crumble it and jazz it up with sauteed vegetables, a few herbs and spices, and canned soup, for a touch of comfort food. Then adjust the texture with more or less chicken broth, depending on how moist you want the final dressing, and bake. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of Cooks with Soul.
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
- Put bacon grease in a large, heavy-bottomed skillet over medium-high heat. Add onion, bell pepper, and celery and cook, stirring often, until vegetables are soft, 5-6 minutes. Remove pan from heat.
- In a large bowl, combine cream of mushroom and celery soups, pepper, sage, and poultry seasoning. Stir in cooked vegetables and mix until combined. Coarsely crumble cornbread into bowl into 1/2- to 3/4-inch pieces. Stir in enough chicken broth a little at a time until dressing mixture is well moistened but not soggy (add a little extra if you like dressing very moist). Spread dressing mixture in prepared baking dish.
- Bake dressing until it’s lightly browned, 50-55 minutes. Let dressing cool slightly before serving.
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|Calories40Calories from Fat25|
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|Calories from Fat25|
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.