Corn Bread Dressing

Photo by Amy Neunsinger
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 300.62 calories
    • Calories 43 calories from fat
    • Fat 14.48 g
    • Sat Fat 7.16 g
    • Cholesterol 97.63 mg
    • Sodium 841.7 mg
    • Protein 7.64 mg
    • Carbohydrate 35.83 g
    • Fiber 3.64 g
    • Iron 2.28 mg
    • Calcium 120.13 mg


  1. Check 6cups 1-inch cubes white bread, crusts removed (from 1 loaf Italian or country-style bread)
  2. Check 6cups crumbled day-old corn bread (from 8-inch pan)
  3. Check 2 1/4cups chicken broth
  4. Check 1tablespoon kosher salt
  5. Check 1teaspoon black pepper
  6. Check 1/2cup (1 stick) unsalted butter
  7. Check 1cup fresh flat-leaf parsley leaves, chopped, plus additional for garnish
  8. Check 4 celery stalks, chopped
  9. Check 1 large yellow onion, chopped
  10. Check 2 large cloves garlic
  11. Check 3 Granny Smith apples, peeled, cored, and diced (about 4 cups)
  12. Check 1teaspoon freshly grated nutmeg
  13. Check 1teaspoon ground mace (optional)
  14. Check 3 eggs, beaten


  1. Heat oven to 350° F.
  2. Spread the bread cubes on a baking sheet. Bake for 8 minutes; let cool.
  3. In a large bowl, combine the bread cubes, corn bread, and enough broth (at least 2 cups) to make a fairly mushy mixture. Season with the salt and pepper.
  4. Melt the butter in a saucepan over medium heat. Add the parsley, celery, onion, and garlic. Cook until softened, about 10 minutes. Add the onion mixture to the bread mixture, along with the apples, nutmeg, and mace (if using); let cool. Add the eggs and gently combine.
  5. Spread the dressing in an unbuttered 9-by-13-inch baking dish. Bake until golden brown and warmed through, about 1 hour. If you want a crispy topping, leave uncovered; otherwise cover with foil halfway through cooking. Sprinkle with additional parsley before serving, if desired.