Southern Cornbread Dressing Recipe (2024)

FAQs

How to keep cornbread dressing from being gummy? ›

If your dressing doesn't turn out right, don't fret. You can usually fix it. If you find your stuffing is too dry, add additional warmed broth to it, stir well, and return to the oven, checking periodically. If the stuffing is overly wet and too gummy, cook it uncovered for a bit longer, checking periodically.

Pour dressing into two 9×13 baking dishes and bake until lightly browned, about 30 – 45 minutes. To test doneness, shake casserole dish lightly. If the center of the dressing moves, then the dressing is not cooked through in the center.

Avoid bland dressing by making sure to include plenty of onions, celery, and herbs in your recipe. Now is not the time to go easy with the sage, thyme, and pepper. The dressing should taste different from your cornbread.

A great make-ahead recipe: You can make this Thanksgiving side dish up to a day in advance, and keep it in the fridge until you're ready to bake it. The leftovers are good for up to 4 days so you can enjoy leftover cornbread dressing with your turkey leftovers the next day.

Another possible reason could be not cooking the dressing long enough – make sure to follow the recommended cooking time and temperature listed in your recipe. Lastly, adding too much liquid (such as broth) can also result in a gummy texture.

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

The stuffing should be moist but not wet.

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

Oil: A neutral oil, such as vegetable oil, keeps the cornbread nice and moist.

The primary difference between stuffing and dressing is that stuffing is cooked inside a bird and dressing is made on the side.

How to keep cornbread dressing from being dry? ›

If you prefer cornbread dressing that is on the dry side, use less broth. If you like moist dressing, use more broth. This is where personal preference comes in. I like mine to be a bit on the moist side.

Yes, you can freeze dressing in advance of the Thanksgiving feast. There are two ways to go about it: You can prepare the recipe up until the point of baking, then freeze. Or bake the dressing according to the recipe, allow it to cool completely, and freeze.

Once the cornbread was done, I let it cool and then crumbled it into a large bowl. I cubed the bread slices, and mixed that in along with the spices and salt. This mixture sat out overnight on the counter to go slightly stale. Making your cornbread and bread stale helps it absorb more liquid the next day when you bake.

The Fastest Way: Microwave

Be sure to add a little broth or butter to your stuffing before reheating to prevent drying out. Transfer stuffing to a microwave-safe dish and cover with a piece of parchment paper. Microwave for two to three minutes, stirring after each minute to make sure the stuffing heats evenly.

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture.

The surface of cast iron expands as it gets hotter, which opens up minor abrasions in the pan, and when it cools, the small rifts swell shut and physically trap particles of the cornbread in the pan itself.

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.