Cornbread Dressing Casserole

Across the American South, cornbread dressing often steals the Thanksgiving spotlight from bread stuffing. This casserole bakes crumbled day-old cornbread with celery, onion, sage, and broth until moist, savory, and golden at the edges.

Serves 10 · 25 min prep · 45 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

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Ingredients

• 8 cups day-old cornbread, crumbledBakery
• 1 1/2 cups celery, choppedProduce
• 1 large onion, choppedProduce
• 1/2 cup butterDairy
• 3–4 cups chicken brothPantry
• 3 eggsDairy
• 2 tsp sageSpices
• 1 tsp poultry seasoningSpices
• to taste salt and pepperSpices

Instructions

1. 1Heat oven to 350°F. Sauté celery and onion in butter until soft.
2. 2Mix cornbread, vegetables, eggs, sage, poultry seasoning, salt, and pepper. Add broth until very moist but not soupy.
3. 3Spread in a greased 9x13-inch dish.
4. 4Bake 40–45 minutes until set and top is golden.