This Southern Style Cornbread Dressing has been a staple at our Thanksgiving and Christmas dinner tables for as long as I can remember!
So I’ve never been a huge fan of the stuffing that you cook inside the holiday turkey. Yes, you heard that right. I don’t like turkey stuffing. No, I’m not the Grinch, and no I didn’t steal the Christmas feast from Whoville!
I still love the traditional holiday meal, but I prefer my stuffing baked outside of the turkey. One of my favorite holiday comfort foods is dressing. This baked dish is similar to turkey stuffing…but it’s just baked outside of the turkey. This recipe is a Southern-style dressing that features cornbread and biscuits in addition to chopped veggies. The holidays just aren’t the same without this amazing side dish!
Did you make this recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Southern Style Cornbread Dressing
- 2 cups diced celery
- 2 medium yellow onions diced
- 12 corn bread muffins
- 8 biscuits
- 6 large eggs beaten
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups low-sodium chicken broth
- Crumble the muffins and biscuits into small pieces.
- Using a small amount of butter or olive oil, sauté the celery and onions until tender.
- Combine the eggs, salt, pepper, chicken broth, celery and onions with the muffin and biscuit mixture and stir. The consistency at this stage should be similar to thick oatmeal. Add more chicken broth if needed.
- Bake in a large greased casserole dish at 350° for 40-45 minutes, or until the top turns golden brown.