Brenda Gantt’s Cornbread Dressing Recipe
If there’s one dish that truly says “Thanksgiving” in the South, it’s cornbread dressing-and Brenda Gantt’s version? Oh honey, it’s pure comfort in a casserole dish. And this Brenda Gantt’s Cornbread Dressing Recipe is my family favorite for any occasion.
Ingredients
- 1 big pan of Brenda’s egg bread cornbread, crumbled finely
- 10 slices of white loaf bread slightly stale, torn into small pieces (no crusts if you prefer)
- 1 whole bunch of celery chopped
- 3 medium to large yellow onions chopped
- 1 stick of salted butter
- 3 cans of cream of chicken soup not the low-sodium or healthy kind
- 3 cups of turkey broth homemade from your turkey, or use rich chicken broth
- A pinch of salt to taste
- A sprinkle of sage if that’s your thing (Brenda doesn’t use it, but you can)
Instructions
- Chop your celery (stalks and all!) and onions, and toss ’em into a stock pot. Add just enough water to barely cover the veggies, then add one stick of salted butter. Boil until everything is tender and your kitchen smells heavenly.
- Once the veggies are tender, stir in three cans of regular cream of chicken soup. Mix gently and let it warm through. This is your flavor base!
- Crumble your pre-made egg bread (you can find Brenda’s egg bread recipe in her book or previous video). Tear up 10 slices of slightly stale white bread-just the soft insides, y’all-and scatter them over the top of the crumbled egg bread in a big ol’ mixing bowl or pan. Don’t stir yet!
- Take your hot veggie-soup mixture and pour it gently over the breads. Make sure every bit of loaf bread gets a little love. Then let it sit for about 15–20 minutes so all those flavors can soak in.
- Measure out 2 to 3 cups of rich turkey broth and gently stir it into the mix. If it looks a little dry, add a bit more. Use the back of your spoon to mash and mix-until everything is blended well but not mushy.
- Give it a taste. Add a little salt if needed. This is the moment to add sage if that’s your family’s tradition. Transfer to a deep casserole dish (or two). Bake at 350°F until it’s hot, bubbly, and lightly set-about 45 to 60 minutes. It’ll stay soft inside, not dry or stiff.
Video
Notes
Got leftovers? Lucky you. Store the dressing in an airtight container in the fridge for up to 3–4 days. To reheat, pop it in the oven at 300°F until warmed through, or microwave individual portions with a splash of broth to keep it moist.