In the South, Dressing is a verb, a noun, and a sacred tradition. Unlike “stuffing,” which goes inside the bird, dressing is baked in a separate dish, allowing it to develop those coveted crispy edges while staying moist and savory in the center.
The secret to world-class dressing is using day-old, crumbled cornbread—never the sweet, cake-like stuff. You want it savory so it can soak up the broth without turning into mush.
Traditional Southern Cornbread Dressing
1. The Ingredients
-
6 to 8 cups Savory Cornbread (crumbled and dried out overnight)
-
2 cups White Bread or Biscuits (crumbled, for a lighter texture)
-
1/2 cup Unsalted Butter
-
2 cups Celery (diced)
-
1 large Yellow Onion (diced)
-
3 to 4 cups High-quality Chicken or Turkey Stock
-
2 large Eggs (beaten)
-
1 tablespoon Fresh Sage (finely chopped)
-
1 teaspoon Dried Thyme
-
Salt and Black Pepper (to taste)
2. Step-by-Step Instructions
Continued On Next Page
ADVERTISEMENT
