Cornbread Dressing
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
A classic Southern cornbread dressing made with crumbled cornbread and crackers, seasoned with sage and thyme. Perfect for Thanksgiving or alongside fried ribs.
Ingredients
- vegetable oil for greasing
- 29.6 ml extra-virgin olive oil
- 1 large yellow onion diced
- 3 celery chopped
- 5 clove garlic minced
- 5 fresh sage finely chopped
- 12.3 ml ground sage
- 1 cornbread omit sugar
- 1 Ritz or saltine crackers
- 946 ml chicken broth
- 1 can cream of chicken soup
- 3 eggs lightly beaten
- 9.86 ml seasoning salt
- 4.93 ml coarse black pepper
- 4.93 ml dried thyme
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 203 mg
- Iron: 3.17 mg
- Magnesium: 34.9 mg
- Phosphorus: 173 mg
- Potassium: 474 mg
- Zinc: 1.4 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 12.3 ml ground sage
- 1 Ritz or saltine crackers
- 946 ml chicken broth
- 1 can cream of chicken soup
- 9.86 ml seasoning salt
- 4.93 ml coarse black pepper
- 4.93 ml dried thyme
Prepare
- vegetable oil, for greasing
- Dice 1 large yellow onion
- Chop 3 celery
- Mince 5 clove garlic
- 5 fresh sage, finely chopped
- 1 cornbread, omit sugar
- 3 eggs, lightly beaten
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly oil a 9-by-13-inch baking dish with vegetable oil.
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Step 2.
In a large nonstick pan over medium heat, drizzle in 2 tablespoons extra-virgin olive oil. Once the oil is hot, add 1 diced large yellow onion, 3 chopped celery stalks, and 5 minced garlic cloves. Cook, stirring occasionally, until the vegetables are tender, about 5–7 minutes.
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Step 3.
Add 5 finely chopped fresh sage leaves (or 2½ teaspoons ground sage) to the pan and cook for another 2 minutes, stirring frequently. Turn off the heat and set aside.
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Step 4.
In a large mixing bowl, crumble the prepared cornbread (made without sugar) and 1 sleeve of Ritz or saltine crackers into coarse crumbs.
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Step 5.
Add the cooked vegetable mixture to the bowl, then pour in 4 to 6 cups chicken broth, 1 can (14 ounces) cream of chicken soup, and 3 lightly beaten eggs. Mix well until combined.
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Step 6.
Sprinkle in 2 teaspoons seasoning salt, 1 teaspoon coarse black pepper, and 1 teaspoon dried thyme. Stir again to evenly distribute the seasonings.
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Step 7.
Pour the dressing mixture into the prepared baking dish and spread it evenly. Bake uncovered for about 45 minutes, until the top is golden brown and the dressing is set.
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Step 8.
Let the dressing cool slightly before serving.