Description
This Best Dressing Recipe for Thanksgiving is a savory, herby, cornbread-based side that brings cozy, nostalgic flavors to your holiday table. With crispy edges, a moist center, and rich buttery veggies, it’s the perfect complement to turkey or a standout dish on its own.
Ingredients
6 cups cornbread, crumbled (preferably day-old)
1 cup yellow onion, diced
1 cup celery, diced
1/2 cup unsalted butter
2 cups chicken or vegetable broth
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cooked sausage or sautéed mushrooms (optional)
Instructions
1. Preheat the oven to 375°F (190°C).
2. Crumble the cornbread and let it air-dry while prepping the other ingredients.
3. In a skillet, melt the butter and sauté onion and celery until soft, about 8–10 minutes. Stir in sage and thyme during the last minute.
4. In a large bowl, combine cornbread, sautéed veggies, and optional sausage or mushrooms.
5. In a separate bowl, whisk eggs and broth together, then pour over the cornbread mixture. Mix gently until evenly moistened.
6. Transfer to a greased 9×13-inch baking dish and press gently to level.
7. Bake uncovered for 35–40 minutes until golden and set. For softer dressing, tent with foil for the first 20 minutes.
8. Let cool slightly before serving.
Notes
Day-old or slightly stale cornbread works best to absorb the broth without turning mushy.
You can prepare this dish a day ahead and bake just before serving.
Customize it with sausage, mushrooms, nuts, or cranberries for added depth and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of pan
- Calories: 285
- Sugar: 3g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg