Cornbread Dressing

This is the dressing (or stuffing!) we all want on the holiday table: satisfying, flavorful, moist, and filled with texture and color.

Prep Time25 mins

Cook Time1 hr

Total Time1 hr 25 mins

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: cornbread dressing recipe, cornbread stuffing recipe, how to make cornbread dressing

Servings: People

Calories: 112kcal

Author: Katie Workman

4 tablespoons (½ stick) unsalted butter
1 ½ cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 pound button mushrooms trimmed and roughly chopped
1 pound shiitake mushrooms trimmed and roughly chopped
1 minced large minced shallot
2 teaspoons minced fresh thyme or sage leaves or 1 teaspoon dried thyme or sage
Coarse or kosher salt and freshly ground black pepper to taste
1 recipe cornbread cubed (about 6 cups) and left to sit on a baking sheet for one day (or use an 8 or 9-inch square pan of purchased cornbread)
¼ cup dry white wine
1 to 1 ½ cups low-sodium vegetable broth
¼ cup heavy or light cream

Preheat the oven to 400°F. Butter a 9x 13 inch baking pan or another shallow 3-quart baking dish.
In a large, deep skillet, melt the butter over medium heat. Add the onions, celery, carrots, mushrooms, shallot and thyme. Season with salt and pepper and sauté everything until the all of the liquid is evaporated (the mushrooms will release liquid as they start to cook), and the vegetables are all tender and lightly browned, about 10 to 12 minutes. Add the wine, stir to scrape up any browned bit stuck to the bottom of the pan, and sauté for another couple of minutes until it is almost evaporated.
Place the cornbread in the prepared baking pan, then drizzle over 1 cup of the broth and the cream (feel free to drizzle over up to ½ cup of turkey drippings if desired, but note that the dressing will no longer be vegetarian). Toss well. Add the vegetables and toss to combine. If the mixture still seems a bit dry, add in as much as another ½ cup of the vegetable broth.
Turn the mixture into the prepared baking pan and cover with foil. Bake for 20 minutes, then remove the foil and bake for another 30 minutes or so until the stuffing is firm and the top is browned and crispy.