Easy and Moist Holiday Side Dish Recipe

I love a good cornbread dressing (or stuffing). This one is super easy to make, and it’s a delicious side dish with chicken, turkey, seafood, or any other meat.

You’ll love it for the holidays, but you can enjoy it any time of year. I make it gluten-free, and no one seems to know the difference.

Why I Call It Cornbread Dressing (not Stuffing)

Although some people call this stuffing, regardless of how it’s served, I call it dressing if it’s in a separate pan. However, I call it stuffing when it’s inside a chicken or turkey. That’s because it’s stuffed into the bird.

It probably depends on where you grew up and what your family called it. And it doesn’t matter whether you say dressing or stuffing, as long as it tastes good.

Cornbread Dressing Ingredients

I’ve made cornbread dressing a number of different ways and with a variety of ingredients. But this way is my favorite. I love how these ingredients easily come together and complement everything on the plate.

Here are the ingredients you’ll need for this method:

• Day-old cornbread
• Bread (regular or gluten-free)
• Broth
• Onion
• Celery
• Egg
• Milk
• Butter
• Sage
• Salt and black pepper

Just remember that if you like more or less salt, you can add it or cut back. Or if you enjoy a dressing that’s more moist or dry, adjust the amount of broth. If you want it lighter and fluffier, you can add half cup of flour (regular or gluten-free all purpose flour) and a teaspoon of baking powder.

Step-by-Step Directions to Easy Cornbread Dressing

You need to start out with some day-old cornbread or cornbread that you’ve frozen. If you don’t already have a cornbread recipe, try this southern-style cornbread or this super moist fine-ground cornmeal cornbread.

First, preheat the oven to 400 degrees F before you begin. That way, it’ll be ready to cook the dressing when you finish preparing it.

Secondly, melt the butter in a medium-size saucepan. I usually start out on medium-high temperature and then turn it down and cook it over medium heat right before I add the next ingredients.

Add the onion and celery. Sauté it for about 5 minutes, or until the onion is translucent.

Now add the salt and pepper. You can add the amount listed in the recipe card below or as much as you like. Remove the pan from the heat. Next, add the sage and stir to evenly distribute all of the ingredients.

Pour the crumbled cornbread and bread into a large mixing bowl. This is the foundation for your dressing. In a small bowl, whisk the egg and milk until it is well mixed. This only takes about a minute or less.

Pour the mixture into the large bowl with the cornbread and mix. Don’t over-stir the mixture.

They should be moist but still have some texture. Slowly add the broth and gently stir. Now add the sautéed onion and celery. Fold it into the mixture.

Pour the entire mixture into the baking dish. Level the top. I like to use the back of a large spoon to do this. Just be gentle and try not to pack it down too tight.

Put the pan in the oven and bake for approximately 25 minutes. The top should be a medium golden brown.

Tips & Variations for Extra Texture and Flavor

Follow the directions above, and it will come out great. Here are some additional tips to make it as good as it can be:

• Over-stirring the mixture before you put it in the pan will cause the cornbread to disintegrate, so you’ll lose some of the texture.
• When you’re leveling the top before baking, don’t press it down if you want it light and fluffy.
• Another thing you can do is dot the top with more butter. I don’t normally do that, but it’s an option.
• If you choose to stuff a turkey or chicken with this dressing (stuffing?), increase the cooking time. That’s because it’s dense, and the heat takes longer to get to the center.
• Also decrease the amount of liquid in the stuffing, or you might wind up with something I call “stuffing soup.” Just be sure not to overcook it, or it will be too dry.
• My cornbread stuffing recipe is basically the same as the way I make dressing, only I use a little bit less liquid since the turkey or chicken fat will make it too soggy if I use the same amount.
• If you like lots of crust, use a bigger baking pan. But if you prefer more of the moist insides, either increase the amount of ingredients or use a smaller pan. I like it crusty.

What to Serve with Cornbread Dressing

This dressing is one of those traditional holiday side dishes that I wouldn’t dare leave out. Place it beside the turkey, and make sure you have some of this easy-but-delicious homemade cranberry sauce nearby.

FAQs

I’d like to address a few questions you might have about this recipe. Here are some questions with answers that should help.

Can You Make This Cornbread Dressing (Stuffing) Ahead of Time?

Yes. In fact, I often put all of the ingredients together a day or two before I need it. Then I cover it and stick it in the fridge. On the day of my special dinner, I pop it into the oven and cook it according to the directions.

How Do You Store and Heat Leftover Dressing?

Put whatever is left over into an airtight container and place it in the refrigerator, where it should be good for a couple of days.

When it’s time to heat it up, you can either microwave individual portions on high for 30 seconds to a minute or put the entire oven-proof container in the oven for 20 minutes on 350˚ F.

Delicious Holiday Desserts

For dessert, try these pumpkin bars. They’re delicious and give you the perfect ending to any special meal. Or if you want a deliciously sweet and tart combination, serve some yummy lemon bars. They only have 3 ingredients, and they’re super easy to make. These scrumptious pumpkin cookies are always a big hit during the holidays. Kids love them because they’re so fun to eat. You can even decorate them to look like pumpkins if you want.

Please feel free to share!