Nov 18 2010

Cornbread Dressing from Food Writer Scott Hutcheson

Cornbread Dressing

6 cups crumbled dried cornbread

3 cups crumbled dried white crumbs

1-1/2 stick unsalted butter

2 cups chopped yellow onion

2 cups chopped celery

2 tablespoon dried sage

1-1/2 teaspoons dried thyme

1 teaspoon dried rosemary

3 to 4 cups low-salt chicken broth

Kosher salt and ground black pepper to taste

¼ cup fresh parsley, chopped

2 eggs, lightly beaten


Two days before you are ready to assemble the dressing, spread out the crumbled cornbread and white bread on baking sheets, cover with clean dishtowels and store in a cool dry place where they can dry. When ready to prepare, preheat oven to 375 degrees. In a large mixing bowl combine the dried cornbread and white bread crumbs. In a sauté pan, over medium heat, sauté the onion and celery in the stick of butter until tender but not brown. During the last few minutes of sautéing, add the dried herbs (sage, thyme, and rosemary). Mix the herbed vegetables into the bread mixture and then add chicken broth until well moistened. Add salt and pepper to taste. Mix in the fresh parsley and beaten eggs. Spread the mixture in 9x13 baking pan. Cut the remaining ½ stick of butter into small cubes and dot the top with them.  Bake for 30 to 40 minutes. This can be assembled a day ahead, covered and refrigerated. If cooking after having been chilled, add another 10 minutes to the cooking time. Serves about eight.


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Comments (5) -

11/18/2010 5:42:44 AM
Wendy United States
This is similar to what I make every year - DELICIOUS.  I use equal amounts cornbread and biscuits - My family absolutely LOVES this dressing!!
11/18/2010 7:37:37 AM
James A. United States
James A.
Try it with Tony Chachere's instead of salt and pepper
11/18/2010 7:40:59 AM
Cindy United States
Cornbread dressing is the only kind of dressing!!!
It's a southern thing some people would not understand! My daughter is away from home for the first time and told people " No one makes cornbread dressing like her Mom." That makes me so
happy, because I learned from my mom, who learned from my grandma (my dads mom)in Alabama.
11/18/2010 8:15:58 AM
Sarah United States
That's almost identical to my family recipe.  We shortcut the rosemary, thyme, and sage with poultry seasoning.  I am a transplanted northerner living in the midwestern land of stuffing.  I did bring cornbread dressing to my church's Thanksgiving meal and it went over really well.  I always love being able to share a good recipe!

On a different note, you were talking about sharing ways that you are thankful.  When my whole family is together (usually 30 plus people) we stand together in a circle, hold hands, and each person gets a turn to thank God for anything they want before the meal.  It makes for an emotion filled , kind of lengthy prayer before a meal, but it's WONDERFUL!  It sets the tone for great dinner conversation.
11/18/2010 8:37:07 AM
Scott Hutcheson United States
Scott Hutcheson
Thanks for sharing your experiences with stuffing and dressing. Sarah, love your tradition for offering thanks. How wonderful!
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