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Easy cornbread dressing with crisp golden edges in a baking dish - Southern-style Thanksgiving stuffing

Easy Cornbread Dressing — Southern-Style Thanksgiving Stuffing

Easy cornbread dressing with crisp golden edges and a soft, savoury middle — Southern-style, make-ahead friendly, and baked in one dish.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 cups crumbled cornbread cooled (one 9-inch skillet batch)
  • 4 tablespoons unsalted butter plus more for the dish
  • 1 large yellow onion finely diced
  • 3 celery stalks finely diced
  • 2 garlic cloves minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 2 large eggs beaten
  • 2 1/2 cups low-sodium chicken or turkey stock warmed
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Heat the oven to 375°F (190°C). Butter a 9x13-inch baking dish and crumble the cornbread into a large mixing bowl.
  2. Melt the butter in a large skillet over medium heat. Cook the onion and celery for 8 to 10 minutes until soft, then stir in the garlic for 30 seconds.
  3. Add the cooked vegetables, sage, thyme, salt and pepper to the cornbread and toss to combine.
  4. Whisk the eggs into the warmed stock, pour over the cornbread mixture and fold gently until evenly moistened. Rest for 10 minutes.
  5. Transfer to the prepared dish, smooth the top, cover with foil and bake for 25 minutes.
  6. Uncover and bake for 15 minutes more, until the edges are crisp and golden and the centre reaches 165°F. Rest for 10 minutes, scatter with parsley and serve.

Notes

Make ahead: assemble the dressing up to a day in advance, cover and refrigerate, then bake just before serving, adding 5 to 10 minutes if it goes into the oven cold. Leftovers keep, covered, in the fridge for up to 3 days; reheat, covered, at 350°F until hot.