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Cornmeal dressing with veggies and spices is prepared in the same way as conventional dressing or stuffing, but using a blend of cornbread and french bread. You won’t believe how simple it is to prepare stuffing from scratch, so get ready to be amazed!


With Thanksgiving coming up soon, people are sending real emails asking for side dishes and recipes. Our dressing is so delicious that we often eat it directly off the pan while standing in the oven. This cornbread dressing recipe is our favorite, although there are many others out there. But this is the one that we made for decades on thanksgiving day!!!


I really enjoy this recipe for Cornbread Dressing because you can truly add as much broth and spices as you want to create the precise texture and taste that you want. This is why I really appreciate this recipe. It’s always a highlight of our Thanksgiving meal.



French bread; I used one loaf cut into small cubes.

An 8-inches cornbread; I cut it into small cubes.

1/2 Cup.Of softened butter.

A medium chopped onion.

4 chopped ribs celery.

4 to 5 Cups.Of low-sodium chicken broth.

1/2 Tsp.Of dried basil.

1/2 Tsp.Of dried thyme.

1 Tbsp.Of fresh chopped rosemary.

1/2 Cup.Of fresh chopped parsley.


1st Step – If you haven’t done so before, you should dry your cornbread and your bread cubes. Put them out to dry on big baking sheets for at least two days. If you need to dry it quickly, you can put it in the oven.



2nd Step – Put the pieces of bread on a baking sheet, and bake them at 250 degrees Fahrenheit for approximately 30 to 45 minutes, giving them a toss every 10 min until the bread is stale and dry.


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