How moist should dressing be before baking?

The stuffing should be moist but not wet . If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture.

What temperature should dressing be cooked at?

Cook until the center of the dressing reaches 165 degrees . When checked with a food thermometer. Never place frozen dressing or other frozen food in a slow cooker, it will not reach proper safe temperature fast enough.

What is the difference between cornbread stuffing and cornbread dressing?

The primary difference between stuffing and dressing is that stuffing is cooked inside a bird and dressing is made on the side .

Why is my cornbread dressing bland?

Tip 4: Use Enough Seasoning Avoid bland dressing by making sure to include plenty of onions, celery, and herbs in your recipe. Now is not the time to go easy with the sage, thyme, and pepper. The dressing should taste different from your cornbread.

Should you put egg in your stuffing?

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture .

Why does my stuffing come out mushy?

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it , otherwise it'll turn into mush.

Can you prepare uncooked dressing ahead of time and refrigerate?

Do not refrigerate uncooked stuffing . If stuffing is prepared ahead of time, it must be either frozen or cooked immediately. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days.

Can you make dressing ahead of time and reheat?

Yes! You can absolutely make stuffing ahead of time . It's a great way to get a jumpstart on Thanksgiving cooking and it frees up much-needed oven space. This stuffing can be made up to three days in advance.

Why is my cornbread dressing gummy?

If you want to avoid a gummy texture in your cornbread dressing, try using less liquid, baking the bread for longer, or mixing the ingredients more thoroughly .

What is cornbread dressing made of?

Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.

What is the difference between Yankee cornbread and Southern cornbread?

Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili. It also tends to be rather crumbly.

Is it better to use broth or stock for dressing?

You can use either stock or broth for keeping dressing moist or as a basis for gravy , but a strong flavor will give you better results.

How long does cornbread have to sit out for dressing?

Be sure to leave enough time — the cornbread needs to sit out overnight to harden slightly before you make the dressing.

How do you know if your stuffing is moist enough?

We recommend adding stock a little at a time--1/2 cup to 1 cup, depending on how much stuffing you're making--and waiting for the bread to absorb the liquid before adding more. Once the bread is moist but not sitting in a pool of stock , it's ready.

Should stuffing be wet or dry?

Stuffing should be moist, not dry , because heat destroys bacteria more rapidly in a moist environment. Once the bird is stuffed, it should be placed immediately in an oven set no lower than 325°F. Check out the cooking chart for recommended cooking times for stuffed turkey of various sizes.

Homemade Cornbread Dressing Recipe (2024)

Published November 10, 2021.This post may contain affiliate links. Please read my disclosure policy.

This tasty Southern-style inspired cornbread dressing is the perfect side dish for your Thanksgiving or Christmas dinner table.

If you ask us, the side dishes are what make holiday eating that much better. If you are looking to impress your friends and family and take your side dish recipes to the next level then try out my candied yams or cauliflower au gratin.

Cornbread Dressing

Cornbread dressing has been a southern staple for generations. While it is commonly served on holidays, it is a dish that goes far beyond that. The origin of cornbread dressing can be traced to enslaved people in the South who transformed leftover cornbread into a delicious dish. The history of this recipe can actually be traced back to a West African dish known as Kusha.

There are many variations of cornbread stuffing in the South but one thing is certain, and that is that it starts with good homemade cornbread, which is dried out of course. From there, there are endless possibilities to enhance the flavor of this coveted holiday side dish.

Difference Between Stuffing and Dressing

There are differences between traditional turkey stuffing and dressing. For one, stuffing is placed inside the cavity of the bird and baked, which is why it is called stuffing. The dressing is baking that same bread mixture stuffing in a separate casserole dish or pan. I honestly could care less what you call it, because my family calls it stuffing whether it was cooked inside the turkey or not.

How to Make Cornbread Dressing from Scratch

Follow along with these easy step-by-step instructions for making an amazing cornbread dressing from scratch:

Start by crumbling the already made cornbread and place it on a cookie sheet tray lined with parchment paper alongside some leftover bread, biscuits, or rolls that have been cubed or broken up by hand. Bake in the oven at 300° for about 30 minutes to help dry it out.
In the meantime, sweat the onions and celery in butter in a large frying pan over low to medium heat for about 10 to 12 minutes. It is ok if they brown up a bit. Set aside until the cornbread and bread are very dried out.
Once the cornbread and bread are dried out, add them to a large bowl and pour the cooked vegetables, velouté, chicken stock, poultry seasoning, and season with salt and pepper. Make sure you taste it and adjust the seasonings.
Add the whisked eggs to the top and using clean hands or a rubber spatula gently mix everything together until it is completely combined.
Transfer the mixture to a casserole dish, cover, and bake at 350° for 25 minutes.
Remove the foil and bake for a further 15-20 minutes or until lightly browned on top.

Optional Ingredients to Add

You can greatly enhance this dish by adding in more ingredients. Here are a few things you can put into this recipe:

Cooked Pork Sausage
Cut up Cooked Shredded Turkey
Cooked and Cut up Chicken
Sauteed Mushrooms

Recipe Chef Notes + Tips

Make-Ahead: You can make this recipe up to 1 hour ahead of time, just keep it covered and warm at low temperatures in the oven until ready to serve.

How to Store: Cover and keep in the refrigerator for up to 4 days. You can cover and freeze it for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.

How to Reheat: Add the desired amount of dressing to a casserole dish or pan, drizzle on ¼ to 1/3 cup of chicken stock, and cover with foil. Bake in the oven at 350° for 15 to 20 minutes or until warmed.

You can use any stale or dried bread to help fill in with the cornbread.

If you do not have any access to dried bread, biscuits, or rolls, just 3 cups of breadcrumbs.

You can substitute the velouté for a can of cream of chicken soup.

More Holiday Recipes

Leg of Lamb
Pumpkin Roll
Potatoes Au Gratin
Pumpkin Pie
Brined Smoked Turkey

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