Cornbread dressing is a side dish you can enjoy year round- not just for holidays! This recipe features some great time savers - Jiffy cornbread mix and pre-chopped veggies. Tastes like Southern cornbread dressing in half the time.
Southern cornbread dressing can be prepared in advance and kept in the refrigerator up to 2 days before you cook and serve. Add diced turkey or chicken to the dressing for a complete meal.
Stuffing or dressing can be made diabetes friendly by carefully watching portion sizes. Use lower sodium chicken broth if you are watching salt intake. Be sure to adjust the amount of seasonings to suit your tastes. This recipe uses poultry seasoning but you may substitute sage if desired.
Check out our post on Diabetes Friendly Holiday Recipes for more ideas!
🥘 Ingredients
- Cornbread- use your cornbread mix
- Bread- use any bread or buns you have on hand. Stale bread is fine to use.
- Veggies- chopped celery and onions. You may pick up a package of diced celery and onions at your grocery if desired.
- Seasonings-seasoning salt and poultry seasoning
- Broth
- Chicken or turkey-optional
🔪 Instructions
Step 1: Prepare cornbread. Step 2: Allow to cool then crumble. Mix with breadcrumbs. Cover bowl loosely with wax paper or a cloth. Place on counter to dry.
Step 3: Dice celery and onions, sauté in butter or olive oil.
Step 3-4: Add the sautéed veggies to the cornbread mixture. Add seasonings to taste and broth. Add diced chicken if desired then place in oven to bake.
📖 Variations
- Don't like poultry seasoning? Leave it off or try individual herbs such as thyme, marjoram or tarragon. Or simply use seasoning salt.
- Can't find cornbread mix?- make a pan of cornbread from scratch.
- Prefer a lighter fluffier stuffing/dressing? Avoid using too much added broth and fold in ingredients to keep mixture from becoming heavy.
🥗 Side dishes
Dressing can be a holiday food or an anytime meal! Serve this recipe with foods like Sweet Potato Casserole Cups, Thanksgiving Healthy Veggie Platter, Roasted Baby Carrots or Air Fryer Asparagus for a Thanksgiving feast.
For a delicious weekday meal, pair this recipe with green beans or a green salad. Don't forget the cranberries!
💭 Tips
- When baking the cornbread, line the pan with parchment paper for easier cleanup.
- Use pre chopped onions and celery for convenience.
- If you have time, let the crumbled bread mixture sit out for a few hours to dry out. This will result in a lighter, less dense dressing.
- Make this dressing ahead and freeze for later use. Simply thaw and bake in oven when ready.
Looking for more holiday recipes? Check out these favorites:
Did you make this recipe? Be sure to leave your star rating below!
Recipe
Jiffy Cornbread Dressing
Ingredients
- 2 pkgs Cornbread mix 8.5 oz each
- 2 slices bread, processed into crumbs
- 2 tablespoon butter or olive oil
- 2 cups diced celery about 10 stalks
- 1 cup diced green onion
- ½ tsp Emerils original essence seasoning or seasoning salt
- ¾ teaspoon poultry seasoning
- ¼ teaspoon salt
- 1 cup chicken broth, low sodium if desired
- 2 cups chicken or turkey, chopped optional
- 1 each boiled egg, diced optional
Instructions
- Prepare cornbread mix per label instructions. (You may combine the two packages and cook in 11 X 13 pan.) When cooked, turn out onto rack to cool completely.
- Crumble cornbread into large bowl and add bread crumbs. Stir and cover loosely. Set aside at least 30 minutes or overnight to dry out.
- Melt butter in skillet over medium heat. Add celery and onion and saute approx 10 minutes until tender. Add to cornbread bowl and stir.
- Add seasonings and broth to cornbread mix and stir. Taste and adjust seasonings. Add diced or chopped chicken or turkey and diced egg if desired. Spoon into casserole dish. Cook at 350° for 20-30 minutes until heated and crispy on top. If desired, may refrigerate up to 2 days until ready to bake.
Notes
- When baking the cornbread, line the pan with parchment paper for easier cleanup.
- Use pre chopped onions and celery for convenience.
- If you have time, let the crumbled bread mixture sit out for a few hours to dry out. This will result in a lighter, less dense dressing.
- Make this dressing ahead and freeze for later use. Simply thaw and bake in oven when ready.
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