Is dressing the same as stuffing?
Same vibe, different bake. Stuffing is traditionally cooked inside the bird. Dressing is baked in a dish. Baking separately is easier to control and gives you those crispy edges.
Do I have to use day-old cornbread?
It helps a lot. Drier bread absorbs broth without turning gummy. If your cornbread is fresh, you can dry it quickly by crumbling it onto a sheet pan and baking at 300°F for 10 to 15 minutes.
How do I keep cornbread dressing from being dry?
Two things: add broth gradually until the mixture looks like a thick porridge, and do not overbake. If you are unsure, cover with foil for most of the bake, then uncover at the end to crisp the top.
Can I make it without eggs?
Yes. Eggs help bind and give a custardy set. If you skip them, the dressing will be looser but still tasty. Add an extra 1/4 to 1/2 cup broth and bake until hot and lightly set.
Can I make this ahead?
Yes. Assemble the dressing (through adding the eggs), cover tightly, and refrigerate up to overnight. Before baking, let it sit on the counter while the oven heats. If it looks a little dry, splash in a bit more broth. Bake as directed, adding 5 to 15 minutes if it is going into the oven cold.
Can I make it vegetarian?
Absolutely. Use vegetable broth. If you want extra savory depth, sauté 8 ounces of chopped mushrooms with the onion and celery.
Can I add meat?
Absolutely. Brown 8 to 12 ounces of breakfast sausage, drain, and fold it in with the bread. You can also add shredded rotisserie chicken if you want it to eat like a full meal.
What if I want it more “herby” or more “peppery”?
For herby: add extra parsley and a little more sage. For peppery: bump the black pepper and add a pinch of cayenne.
