Texas Cornbread Dressing Recipe

Thank you for sharing!

Cornbread dressing is a staple for every Thanksgiving (and sometimes Christmas) holiday celebration-but this recipe, yeah, it’s knock-your-socks-off good.

Cornbread Dressing Recipe

What Y’all Need to Make the Cornbread Dressing (or Stuffing as Y’all Might Call It):

  • 1/2 Loaf of Stale Bread – must be stale, or you need to toast it
  • 2 Batches of Cornbread, baked thoroughly, hopefully crumbly – can also be stale
  • 1 Bunch of Green Onions, chopped
  • 1 Large Yellow or White Onion, chopped
  • 1/2 Bunch of Celery, chopped
  • 4-5 Boiled Eggs, peeled and chopped
  • 5-6 Raw Eggs
  • 4 cups Chicken Broth, cooled
  • 2 cups Heavy Whipping Cream
  • 1/4 cup Ground Sage
  • 2 tbl Salt
  • 1 tbl Pepper
  • 1 and 1/2 stick Butter

What Y’all Need to Put this True Texas Cornbread Dressing Together:

  1. Pre-heat your oven to 450 degrees-0r 425 degrees…whatever your cornbread recipe called for
  2. Crumble the bread and cornbread together, mixing well.
  3. Mix-in the green onion, yellow or white onion, celery, salt, pepper, and 1/3 of the sage.
  4. Smell it, y’all. If it’s starting to smell like dressing, you’re on the right track.
  5. Pour in the raw eggs, heavy whipping cream and 1/2 of the chicken broth. Mix well. If the mixture is not soupy, the consistency of your cornbread before it was baked, pour in more chicken broth until it is.
  6. Now taste it, ya hear? If it needs more sage to taste a little sage-y, pour more in. If you think it might need some sage-pour more in. Sage is the spice of Cornbread Dressing. Keep pouring.
  7. Use your stick of butter to coat the entire pan (or pans-or muffin cups or whatever) you’re cooking this Cornbread Dressing in. By coat, I mean: “really get that pan covered all over with a thick layer so your dressing doesn’t stick”.
  8. Mix-in your chopped boiled-eggs very gently-you don’t want them breaking-up as you stir!
  9. Ok, you can taste it one more time-but that’s it!
  10. Pour your dressing-mix into your pan, leaving a bit of room for the dressing to rise-or don’t leave room, but if you don’t, it’ll spill over in the oven and your house will smell like burned dressing for weeks.
  11. Slice your remaining butter into pats, then distribute them across the top of your dressing-mixture as orderly as possible with many inches between-add more butter until you feel that your dressing will be buttery-good, but not so many as to drown it (please, no more than 2 sticks will be necessary or you’re killing the poor dressing).
  12. Bake for 25 minutes.
  13. Check your dressing for wiggly-center or toothpick-gooey every 10 minutes following the initial 25.
  14. Upon no wiggly-center and clean toothpick test, pull your dressing out of the oven-I also prefer browned edges, but that’s between you and your dressing.
  15. Eat. Or freeze. Or put it in the fridge for tomorrow. But it’s ready…mmmm….

Tips for Making this Texas Cornbread Dressing Recipe Your Own:

  • Pop the top and clean-out a pumpkin. Put your cooked dressing in that to make an awesome presentation as well as awesome stuffing-er, dressing.
  • If you want a lot of edges with browned fabulous crunch, cook your dressing in muffin cups.
  • The more stale your bread, the better the dressing will taste-something about the starch being released or crystallized in the stale-ing process…
  • Use real butter-no, margarine is not interchangeable in all recipes.
  • Be very chunky with your chopping. Half the deliciousness of dressing is the chunks of onion, celery and egg. The other half is sage.
  • Generosity with the sage will make for a better dressing-also generosity with the salt. Something about the salt bringing out the flavors…I don’t know. It’s just better if there’s more sometimes…

Thank you for sharing!

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