Cornbread Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Southern casserole made with crumbled cornbread and bread cubes bound with eggs and chicken broth, then baked with sautéed vegetables and sage. It's a savory, herby side dish essential to holiday tables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 10 cups crumbled cornbread ((see note))
- 3 slices toasted sandwich bread, crumbled or torn into pieces ((about 2 cups))
- 3/4 cup unsalted butter, divided
- 2 cups chopped yellow onion
- 1 ½ cups chopped celery
- 1½ tablespoons minced fresh sage ((or 1½ teaspoons dried sage))
- 1 ½ teaspoons kosher salt
- 1 teaspoon poultry seasoning
- ground pepper to taste
- 2 large eggs
- 2 cups reduced sodium chicken broth
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1750mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 453mg
- Calcium
- 529mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1750MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.