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Crispy Sourdough Cornbread Dressing: Best Easy Holiday Recipe

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A comforting and crispy side dish made with day-old sourdough discard cornbread, fresh sage, and sautéed vegetables, offering a tangy depth and perfect texture contrast for holiday meals.

Ingredients

Scale
  • 8–10 cups Sourdough Discard Cornbread, crumbled into small pieces
  • 1/2 cup Unsalted Butter, melted (divided)
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 3 stalks Celery, finely diced
  • 1/4 cup Fresh Sage Leaves, chopped
  • 3 cloves Garlic, minced
  • 2–3 cups Chicken Broth, low-sodium
  • 3 large Eggs, beaten
  • 1 teaspoon Salt, or to taste
  • 1/2 teaspoon Black Pepper, freshly cracked
  • 1 teaspoon Thyme, fresh or 1/2 teaspoon dried (optional)

Instructions

  1. Prep the Cornbread: Crumble day-old sourdough cornbread into a large mixing bowl, aiming for small, bite-sized pieces (8-10 cups). Set aside.
  2. Sauté the Vegetables: Heat 2 tablespoons of butter in a large skillet over medium heat. Add diced onions, carrots, and celery with a pinch of salt. Cook for 5-7 minutes until onions are translucent and carrots are tender. Add minced garlic and chopped sage in the last minute; remove from heat.
  3. Combine Wet Ingredients: In a separate bowl, whisk together beaten eggs, chicken broth, remaining melted butter, salt, and pepper until uniform.
  4. Mix the Dressing: Pour the sautéed vegetable mixture into the bowl with the crumbled cornbread. Pour the egg and broth mixture over everything. Gently fold together to coat the bread without crushing it. Let sit for 10 minutes to absorb liquid.
  5. Preheat and Prep Dish: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Transfer the dressing mixture into the dish and spread evenly.
  6. Add the Crispy Top: Melt the remaining 2 tablespoons of butter and brush it generously over the top of the dressing.
  7. Bake: Bake for 45-50 minutes until the top is deep golden brown and crispy, and the center is set. If browning too quickly, cover loosely with foil for the last 15 minutes.
  8. Rest and Serve: Let the dressing rest for 10 minutes before serving to allow it to set.

Notes

Ensure cornbread is completely dry (day-old or toasted) to prevent sogginess. Sauté vegetables thoroughly to remove excess moisture. Can be assembled 24 hours in advance and refrigerated. For vegan version, use vegetable broth, flax eggs, and plant-based butter. For gluten-free, use GF cornbread and broth.

Nutrition

Keywords: sourdough cornbread dressing, holiday side dish, crispy stuffing, Thanksgiving recipe, sage dressing, sourdough discard recipes, easy holiday cooking

Find it online: https://sizzlesprout.com/crispy-sourdough-cornbread-dressing-best-easy-holiday-recipe/