Yields: 6-8 Servings
Savory and lightly sweet, this cornbread dressing will have you hitting the pan for seconds!
This recipe is a single batch for a small Thanksgiving gathering, so if you’re having a large group, I recommend doubling it. Also, you can make the cornbread in advance so you have that much less to do on the actual day of the feast. (Thanksgiving cooking is all about doing what you can in advance, am I right? We all want to see Santa at the end of the parade!!)
1 batch Southern Style Cornbread (without the canned corn)
1 tsp onion powder
1 tsp garlic powder
1 tsp thyme
1/8 tsp basil
1/8 tsp marjoram
1/8 tsp oregano
1/8 tsp rosemary
1/8 tsp sage
1/8 tsp nutmeg
1/8 tsp black pepper
1/8 tsp salt
1 Tbsp nutritional yeast
2 cups vegetable stock (check ingredients to make sure it’s gluten free)
2 hard boiled eggs, diced
1 cup onion, finely chopped (approximately 1 yellow onion)
1/2 cup celery, finely chopped (approximately 2 stalks)
Coconut oil or olive oil for greasing pan
- Bake Southern Style Cornbread.
- Preheat oven to 325.
- Prepare 2 hard boiled eggs: in a medium saucepan, cover eggs with water and place on high heat, covered. Bring to a boil. Remove from heat for 11 minutes. Remove from water and place eggs in a dish with water and ice for 10 minutes. Remove shells. Dice eggs.
- Chop onion and celery.
- In a large bowl, combine onion, celery, hard boiled eggs, crumbled cornbread, vegetable stock, and herb seasoning. Mix well.
- Grease a 8-9″ square or deep dish pie plate and pour in your stuffing/dressing batter. Bake uncovered at 325 for 30-45 minutes or until top is golden browned.
- DEVOUR! (With other Thanksgiving staples, of course.)