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Best Friendsgiving Cornbread Dressing Recipe for a Crowd

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This crowd-sized cornbread dressing features crispy golden edges, a tender center, and deep savory flavor from caramelized onions and fresh herbs. It’s the dish that’ll have your friends circling the table, spoons at the ready.

Ingredients

Scale
  • 2 batches homemade cornbread (about 8 cups crumbled)
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 2 large yellow onions, diced
  • 3 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 1/4 cup fresh sage, chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon smoked paprika (optional)
  • 2 tablespoons butter, melted (for topping)
  • Extra fresh sage leaves (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Crumble day-old cornbread into a large bowl to get about 8 cups of coarse crumbs and small cubes.
  2. Spread the crumbled cornbread on a baking sheet in a single layer. Bake for 10 minutes, stirring halfway through, to dry it out and add toasty flavor. Set aside to cool slightly.
  3. In a large skillet, melt 4 tablespoons butter over medium heat. Add diced onions and a pinch of salt. Cook, stirring occasionally, for 15 to 20 minutes until soft, golden, and caramelized.
  4. Add chopped celery and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
  5. Stir in fresh sage, thyme, and rosemary. Cook for 1 minute to release the oils.
  6. In a separate bowl, whisk together chicken broth, beaten eggs, smoked paprika, salt, and pepper until fully combined.
  7. Pour the sautéed onion mixture over the toasted cornbread in the large bowl. Toss gently with a wooden spoon. Then pour the broth mixture over the top and stir until evenly moistened (not swimming).
  8. Grease a 9×13-inch baking dish with butter or nonstick spray. Spread the dressing evenly, pressing down gently. Brush the top with melted butter.
  9. Bake uncovered for 35 to 40 minutes until the top is golden brown and edges are slightly crispy. A knife inserted in the center should come out clean. If browning too fast, tent with foil for the last 10 minutes.
  10. Let the dressing rest for 5 to 10 minutes before serving. Garnish with extra fresh sage leaves if desired.

Notes

Day-old cornbread is essential to avoid a soggy dressing. If using fresh cornbread, dry it out in a 300°F oven for 15 minutes. Don’t overmix the cornbread with liquid to maintain texture. Season as you go for best flavor. The dressing can be assembled up to 24 hours ahead and refrigerated; add 10 minutes to baking time if starting cold.

Nutrition

Keywords: cornbread dressing, friendsgiving, thanksgiving side dish, holiday dressing, cornbread stuffing, crowd-friendly, make-ahead

Find it online: https://dahliadishes.com/best-friendsgiving-cornbread-dressing-recipe-for-a-crowd/