Savory Southern Herb Cornbread Dressing

Discover the delightful twist on a Southern classic with this Savory Southern Herb Cornbread Dressing recipe, packed with fresh herbs and a hint of spice for a unique Thanksgiving side dish.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

2 cups yellow cornbread, crumbled

1 loaf of day-old white bread, cubed

1 tablespoon unsalted butter

1 medium onion, finely chopped

2 stalks celery, diced

3 cloves garlic, minced

1/2 cup fresh parsley, chopped

1 tablespoon fresh sage, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon poultry seasoning

1/2 teaspoon cayenne pepper

3 cups chicken broth

2 large eggs, beaten

Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic, sautéing until soft, about 5 minutes.

3. In a large bowl, combine the crumbled cornbread and cubed white bread.

4. Add the sautéed vegetables, parsley, sage, thyme, poultry seasoning, and cayenne pepper to the bread mixture.

5. Pour in the chicken broth and beaten eggs, mixing well to combine. Season with salt and pepper.

6. Transfer the mixture to a greased 9x13-inch baking dish.

7. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.

8. Let it cool for a few minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place the dressing in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 20 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.