Easy Cornbread Dressing is moist and deliciously seasoned with onions, celery, broth, and savory herbs. Looking for the perfect cornbread stuffing recipe for your holiday meal? This classic is served on our Thanksgiving & Christmas tables every year.
1packageherb-seasoned classic stuffing mix(Pepperidge Farms Blue Package) - not the cubes
½sleevesaltine crackerscrushed
4 to 6 cupschicken stock/brothSee instructions - I usually use 6
2largeeggsbeaten
½cupmilk
salt and pepperto taste
Instructions
Preheat the oven to 350°F. Butter or spray a 9x13-inch casserole dish.
Melt butter in a large skillet over medium heat. Add celery and onion. Cook over medium-low heat until tender, about 10 minutes. (You don’t want them browned just tender)
In a measuring cup add milk and egg and beat until combined (set aside).
In a large bowl combine cornbread stuffing mix, herbed stuffing mix, saltine crackers, and celery and onion mixture. Stir to combine.
Next add in the milk and egg mixture, salt & pepper to your taste. Then slowly pour the broth/stock over the stuffing mixture and stir until completely mixed. You want the mix to be thick and very moist. A lot of this moisture will bake out as it cooks. I usually use all 6 cups of broth, but you can start with 4 cups and add to desired consistency.
Pour the mixture into the prepared baking dish.
Bake covered for 35 minutes, remove foil, and bake uncovered for another 10 to 20 minutes until golden brown and set. Oven temperatures vary. Bake for a total of 45 minutes to 1 hour.
Video
Notes
The mixture will seem pretty soupy when it goes into the dish. It should be very moist- otherwise, your dressing will be dry when baked.
If you do not like onions you can omit them or use some onion powder to replace them. You can also grate the onion with a box grater if it is a textural thing for your family.
When it comes to salt and pepper adjustment, you can beat the eggs (set them aside) and stir them in after you add the broth if you want to taste without the risk of consuming raw eggs.