Sandra This Paula Deen Cornbread Dressing Recipe is a moist and savory recipe, which is made with crumbled cornbread and chicken stock. It’s the perfect holiday side dish, ready in about 45 minutes.
Paula Deen Cornbread Dressing Recipe Ingredients
- 3 cups crumbled cornbread
- 2 tablespoons butter
- 1 small onion, diced
- ½ cup chopped celery
- 2 large eggs, beaten
- 2 cups chicken stock
- 1 tablespoon dried sage
- Salt and ground black pepper to taste
How To Make Paula Deen Cornbread Dressing
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 7×11-inch baking dish and place the crumbled cornbread in a large bowl.
- Sauté the Vegetables: Melt the butter in a large skillet over medium heat. Add the diced onion and chopped celery and cook until they are soft and translucent, which should take about 5 to 7 minutes.
- Combine All Ingredients: Add the cooked onion and celery mixture to the bowl with the crumbled cornbread. Pour in the chicken stock and beaten eggs. Sprinkle with sage, salt, and pepper. Stir everything together until just combined.
- Bake the Dressing: Pour the dressing mixture into the prepared baking dish and spread it evenly.
- Serve: Bake for about 30 minutes, or until the dressing is set and the edges are beginning to turn a light golden brown. Let it rest for a few minutes before serving.
Recipe Tips
- What is the best cornbread for dressing? Day-old, slightly dry cornbread is ideal. It soaks up the chicken stock and egg mixture without becoming mushy, resulting in the perfect texture.
- How can I avoid dry dressing? The key is having the right amount of liquid. If your cornbread seems particularly dry or dense, you might need to add an extra splash of chicken stock to ensure the final dish is moist.
- Can I prepare this dressing in advance? Yes, this is a great make-ahead dish for the holidays. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours. Just let it sit at room temperature for about 30 minutes before baking.
- How much sage should I use? Sage has a strong flavor. The recipe calls for 1 tablespoon of dried sage, which gives it a classic taste. If you prefer a milder flavor, start with less. If using fresh sage, a good rule of thumb is to use three times the amount of dried, so about 3 tablespoons of finely chopped fresh sage.
What To Serve With Cornbread Dressing
This is a classic Southern side dish that is a staple on any holiday table. It pairs perfectly with:
- Roasted Turkey with Gravy
- Honey-Glazed Ham
- Cranberry Sauce
- Green Bean Casserole
- Collard Greens
How To Store Cornbread Dressing
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. You can add a splash of chicken stock to help remoisten it.
Cornbread Dressing Nutrition Facts
- Serving Size: 1/8 of recipe
- Calories: ~280 kcal
- Protein: 9g
- Carbohydrates: 28g
- Fat: 14g
- Sodium: ~800mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, adding cooked, crumbled breakfast sausage is a very popular and delicious variation. Simply mix about ½ to 1 pound of cooked sausage into the dressing before baking.
This usually happens for two reasons: either the cornbread was too fresh and moist, or the mixture was over-stirred. Use dry cornbread and mix the ingredients until they are just combined to prevent this.
Absolutely. To make a vegetarian version of this dressing, simply substitute the chicken stock with an equal amount of vegetable broth.
Paula Deen Cornbread Dressing Recipe
Description
A classic, savory Southern cornbread dressing that is perfectly moist and seasoned with sage, onion, and celery.
Ingredients
Instructions
- Preheat oven to 350°F (175°C) and grease a 7×11-inch baking dish.
- Sauté onion and celery in melted butter until soft.
- In a large bowl, combine the crumbled cornbread with the sautéed vegetables.
- Stir in the beaten eggs, chicken stock, sage, salt, and pepper until just mixed.
- Pour the mixture into the prepared baking dish.
- Bake for about 30 minutes until the edges are golden brown.
- Let rest for a few minutes before serving.
Notes
- Using day-old, dry cornbread yields the best texture.
- For a richer flavor, you can add cooked and crumbled sausage.
- The dressing can be assembled a day in advance and refrigerated before baking.
- Be careful not to overmix the ingredients, as this can lead to a dense texture.
