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Easy Make-Ahead Friendsgiving Cornbread Dressing

Friendsgiving cornbread dressing - featured image
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This Easy Make-Ahead Friendsgiving Cornbread Dressing is the dish you bring when you’re short on time but still want to show up with something that tastes like you tried. It’s forgiving, flexible, and might just be the thing everyone fights over.

Ingredients

Scale
  • 2 boxes (8.5 oz each) cornbread mix (e.g., Jiffy)
  • 2 large eggs, room temperature
  • 2/3 cup milk (whole milk preferred)
  • 1/2 cup unsalted butter, plus more for greasing
  • 1 large yellow onion, finely diced (about 2 cups)
  • 4 celery stalks, finely diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth (or turkey broth)
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 1/4 cup fresh parsley, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Grease a 9×13 baking dish or 8×8 pan with butter or non-stick spray.
  2. In a large bowl, whisk together cornbread mix, eggs, and milk until just combined (a few lumps are fine). Pour into prepared pan and bake for 15-20 minutes, until golden brown and a toothpick inserted in center comes out clean. Cool completely on a wire rack.
  3. Cut cooled cornbread into 1-inch cubes. Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, stirring halfway, until slightly dried out but not hard. Set aside.
  4. In a large skillet, melt butter over medium heat. Add onion and celery; cook 8-10 minutes until soft and translucent. Add garlic, sage, thyme, rosemary, salt, and pepper; cook 1 minute until fragrant. Remove from heat and let cool slightly.
  5. In a very large bowl, combine toasted cornbread cubes and sautéed vegetable mixture.
  6. In a separate bowl, whisk together chicken broth and beaten eggs. Pour over cornbread mixture and gently fold together with a rubber spatula until very wet (like thick porridge). Add another 1/4 cup broth if dry.
  7. Transfer dressing to a greased 9×13 baking dish and spread evenly. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake 20-25 minutes more, until top is golden brown and crispy and edges are bubbling.
  8. Let rest for at least 10 minutes before serving. Garnish with fresh parsley and black pepper if desired.

Notes

Toast cornbread cubes before adding broth to prevent sogginess. The dressing can be assembled up to 2 days ahead and refrigerated. If baking from cold, add 10-15 minutes to covered baking time. For a sausage version, brown 1 lb sausage before sautéing vegetables and use rendered fat instead of butter. For vegetarian, use vegetable broth and add sautéed mushrooms.

Nutrition

Keywords: cornbread dressing, friendsgiving, make-ahead, stuffing, holiday side dish, easy recipe

Find it online: https://goldensimmer.com/easy-make-ahead-friendsgiving-cornbread-dressing/