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Cozy Make-Ahead Friendsgiving Cornbread Dressing (Best Recipe)

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This make-ahead cornbread dressing is the ultimate stress-free side dish for Friendsgiving. Assemble it up to three days in advance, and the flavors meld beautifully for a moist, flavorful, and perfectly textured dressing that will have everyone asking for the recipe.

Ingredients

Scale
  • 1 ½ cups yellow cornmeal (preferably coarse, like Bob’s Red Mill)
  • ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 2 large eggs, room temperature
  • 1 ½ cups buttermilk
  • 4 tablespoons unsalted butter, melted (plus more for the pan)
  • 1 tablespoon olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about ¾ cup)
  • 4 cloves garlic, minced
  • 2 teaspoons dried sage (or 1 tablespoon fresh, chopped)
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 2 ½ cups low-sodium chicken or turkey broth (plus extra if needed)
  • 2 large eggs, lightly beaten
  • ¼ cup fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan with butter or non-stick spray.
  2. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
  3. In a separate small bowl, whisk eggs, buttermilk, and melted butter until smooth.
  4. Pour wet ingredients into dry ingredients and stir with a wooden spoon until just combined (a few lumps are fine).
  5. Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes, until golden brown and a toothpick inserted in center comes out clean. Cool completely, then crumble into a large mixing bowl (about 6 cups).
  6. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a plate, leaving drippings in pan.
  7. Reduce heat to medium. Add 4 tablespoons butter to pan. Once melted, add onion, celery, and carrots. Cook until soft and onion is translucent (8-10 minutes). Add garlic and cook 1 minute more.
  8. Stir in dried sage, thyme, rosemary, black pepper, and salt. Cook 1 minute to toast spices.
  9. Add cooked sausage and vegetable mixture to bowl with crumbled cornbread. Toss gently to combine.
  10. Pour chicken broth and beaten eggs over cornbread mixture. Stir gently until everything is moistened (mixture should be wet but not soupy; add extra ¼ cup broth if needed).
  11. Spread dressing evenly into a greased 9×13-inch baking dish. Cover tightly with aluminum foil. Refrigerate for at least 8 hours or up to 3 days.
  12. When ready to bake, preheat oven to 350°F (175°C). Let dressing sit at room temperature for 30 minutes.
  13. Bake covered for 30 minutes. Remove foil and bake for another 20-25 minutes, until top is golden brown and crispy (edges should be bubbling). For extra crispy top, broil 2-3 minutes at the end.
  14. Let rest 10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For best texture, dry out the cornbread by making it a day or two ahead and leaving it uncovered on the counter. Do not overmix the dressing once broth is added. Use an instant-read thermometer to ensure internal temperature reaches 165°F (74°C). The dressing can be assembled up to 3 days ahead or frozen unbaked for up to 3 months.

Nutrition

Keywords: cornbread dressing, make-ahead dressing, Friendsgiving, Thanksgiving side dish, cornbread stuffing, holiday dressing, make-ahead Thanksgiving

Find it online: https://noshbelle.com/cozy-make-ahead-friendsgiving-cornbread-dressing-best-recipe/