Step-by-Step Instructions
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Preheat oven – Set to 350°F (175°C). Lightly grease a 7×11-inch baking dish.
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Sauté veggies – Melt butter in a skillet over medium heat. Add onion and celery; cook 5–7 minutes until soft and fragrant.
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Mix dressing – In a large bowl, combine crumbled cornbread, sautéed vegetables, beaten eggs, chicken stock, sage, salt, and pepper. Stir until evenly moistened.
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Bake – Pour mixture into prepared baking dish. Bake 30 minutes, or until top is set and edges are golden.
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Serve warm – Let rest 5 minutes before serving alongside your favorite main dish.
Serving Suggestions
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Classic pairing: Roast turkey or baked ham.
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Southern spread: Collard greens, sweet potato casserole, and cranberry sauce.
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Casual dinner: Roasted chicken with a side salad.
Tips for Success
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Use slightly dry cornbread — it absorbs flavor better.
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Adjust the amount of stock if you prefer a wetter or drier dressing.
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Taste your mixture before baking and tweak seasoning as needed.
Storage Instructions
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Wrap tightly and freeze up to 2 months.
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Reheat: Bake at 350°F until heated through, adding a splash of broth if needed.
FAQ
Can I make this ahead of time?
Yes — assemble the dressing a day in advance, cover, and refrigerate. Bake just before serving.
Can I use cornbread mix from a box?
Absolutely! Just make sure the cornbread is cooled and slightly dry before crumbling.
Do I have to use sage?
Sage is traditional, but you can swap it for thyme, rosemary, or even a poultry seasoning blend.
Nutritional Information (per serving, approx. 8 servings)
Calories: 215 | Protein: 6g | Carbs: 25g | Fat: 10g | Fiber: 2g | Sodium: 480mg
Final Thoughts
Mama’s Classic Cornbread Dressing is more than a side dish — it’s a tradition worth keeping. It’s the taste of family gatherings, of recipes passed down and shared with love. One bite, and you’ll understand why this is the dressing everyone at the table talks about.
