Paula Deen’s Recipe for Cornbread Dressing Made Easy

Cornbread dressing is a beloved Southern classic, and when it comes to the best recipes, Paula Deen’s version stands out for its rich flavors and comforting texture. This dish combines moist, flavorful cornbread with a medley of savory herbs, vegetables, and seasonings that come together to create the perfect holiday side or year-round comfort food.

Whether you’re preparing for Thanksgiving, Christmas, or just craving a hearty side dish, Paula Deen’s cornbread dressing is sure to satisfy your taste buds and impress your guests.

What makes this recipe truly special is the balance of buttery cornbread, aromatic sage, and the subtle crunch of sautéed celery and onions. The dressing bakes to golden perfection, offering a crispy top and a moist, flavorful center.

If you’ve never tried Paula Deen’s cornbread dressing, now is the perfect time to bring a little Southern charm to your table.

Why You’ll Love This Recipe

Paula Deen’s cornbread dressing is a timeless Southern staple that brings warmth and nostalgia with every bite. It’s incredibly flavorful thanks to the combination of fresh herbs and sautéed vegetables that infuse the dressing with remarkable depth.

The recipe is also versatile—perfect as a side for turkey or ham, or even as a main dish for those who love hearty comfort food.

Another reason to love this recipe is its accessibility. The ingredients are simple and easy to find, and the method straightforward enough for cooks of all levels.

Plus, the aroma while baking fills your home with the inviting scents of the South, making it a feast for the senses before you even take your first bite.

Ingredients

• 1 batch of Paula Deen’s Cornbread (about 8 cups crumbled)
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped fresh parsley
• 2 teaspoons rubbed sage
• 1 teaspoon dried thyme
• 1 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 2 to 3 cups chicken broth (or vegetable broth for a vegetarian option)
• 3 large eggs
• 1 stick (1/2 cup) butter
• 1/2 cup chopped pecans (optional, for added texture)

Equipment

• Large mixing bowl
• Skillet or sauté pan
• Wooden spoon or spatula
• 9×13 inch baking dish
• Measuring cups and spoons
• Knife and cutting board
• Oven

Instructions

1. Prepare the cornbread: If you don’t have Paula Deen’s cornbread ready, bake a batch in advance using her recipe. Once baked, crumble the cornbread into a large mixing bowl, breaking it into bite-sized pieces.
2. Sauté the vegetables: In a skillet, melt the butter over medium heat. Add the chopped celery, onions, and bell peppers. Cook until the vegetables are soft and translucent, about 5-7 minutes. Stir frequently to prevent burning.
3. Combine ingredients: Add the sautéed vegetables to the crumbled cornbread. Stir in the chopped parsley, rubbed sage, dried thyme, seasoned salt, black pepper, and pecans if using. Mix well to distribute all the flavors evenly.
4. Mix the wet ingredients: In a separate bowl, beat the eggs with 2 cups of chicken broth. Pour this mixture over the cornbread and vegetable mixture. Using a wooden spoon, gently fold everything together. The mixture should be moist but not soggy. Add more broth a little at a time if needed.
5. Transfer to baking dish: Lightly grease a 9×13 inch baking dish and spread the cornbread dressing mixture evenly in the dish. Press down lightly to compact the mixture but don’t pack it too tightly.
6. Bake: Preheat your oven to 350°F (175°C). Bake the dressing uncovered for about 45 to 55 minutes, or until the top is golden brown and slightly crispy. Insert a knife in the center; it should come out clean.
7. Rest and serve: Remove the dressing from the oven and let it rest for 10 minutes before serving. This helps the dressing set and enhances the flavors.

Tips & Variations

“For the best cornbread dressing, using day-old cornbread helps the bread absorb the broth without becoming too mushy.”

• Make it vegetarian: Use vegetable broth instead of chicken broth and skip the butter or replace with a plant-based alternative.
• Add sausage: For a heartier dressing, brown 1/2 pound of breakfast sausage and mix it in with the vegetables.
• Herb swap: Feel free to experiment with fresh rosemary or thyme in place of sage for a different flavor profile.
• Texture twist: Add toasted pecans or walnuts for a delightful crunch.
• Make ahead: Prepare the dressing a day in advance, cover tightly, and bake on the day of serving.

Nutrition Facts

Serving Suggestions

This cornbread dressing pairs wonderfully with Southern classics like roasted turkey, baked ham, or fried chicken. For a comforting holiday feast, serve it alongside mashed potatoes and green beans.

Leftovers can be enjoyed as a stuffing for roasted vegetables or even as a base for a savory breakfast casserole. If you want to keep things light, pair it with a fresh, crisp salad like the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Conclusion

Paula Deen’s cornbread dressing is a dish that embodies the warmth and tradition of Southern cooking. Its rich, buttery flavor and aromatic herbs make it a standout at any holiday table or family dinner.

With simple ingredients and straightforward steps, this recipe is accessible to cooks of all skill levels and promises a delicious outcome every time.

Whether you’re making it for a festive occasion or a cozy weeknight meal, this dressing will quickly become a favorite. Don’t forget to explore other comforting recipes like the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food and the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide to round out your menu with diverse flavors and wholesome ingredients.

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