Does cornbread dressing need eggs? 5 Key Things to Know
Cornbread dressing is a rich, savory side dish that's perfect for any holiday meal or family gathering. Made with crumbled cornbread, aromatic vegetables, herbs, and broth, it's a comforting favorite. Whether served with turkey, chicken, or pork, this dish brings a hearty flavor to the table, making it a must-try for all comfort food lovers. Ready in less than an hour, cornbread dressing is both simple to make and budget-friendly.
Ingredients
- 6 cups crumbled cornbread store-bought or homemade
- 1 medium onion diced
- 2 stalks celery diced
- 1/2 cup butter
- 2 cups chicken or vegetable broth adjust to consistency
- 1 tablespoon dried sage or fresh
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 large eggs optional
- Fresh parsley for garnish
Instructions
- Prepare the Cornbread: If using homemade cornbread, bake it and allow it to cool. Crumble the cornbread into small pieces and set aside.
- Sauté Vegetables: Melt butter in a skillet over medium heat. Add diced onion and celery. Sauté until softened, about 5 minutes.
- Combine Ingredients: In a large mixing bowl, combine the crumbled cornbread with sautéed vegetables. Add dried sage, thyme, salt, and pepper. If using eggs, beat them and mix them into the cornbread mixture to bind the ingredients together.
- Add Broth: Gradually pour in the chicken or vegetable broth, stirring constantly. Add enough broth to achieve a moist, but not soggy, consistency.
- Bake the Dressing: Transfer the mixture into a greased baking dish. Cover with foil and bake at 375°F (190°C) for 30 minutes. Then, remove the foil and bake for an additional 15 minutes to allow the top to turn golden brown.
- Serve: Garnish with fresh parsley and serve hot with your favorite main dishes.
Notes
- If you prefer an egg-free version, simply omit the eggs. The dressing will still hold together well with the moisture from the broth.
- For extra flavor, add crumbled sausage, mushrooms, or other vegetables to the mixture.
- Make sure not to add too much broth; it should be moist but not soaked.
- For a crunchy topping, leave the foil off for the last 10 minutes of baking.