This dressing recipe has become a popular one on our table during the holidays. It is so easy to throw together and is made in a cast iron skillet. It is full of bacon, sage, and thyme for that perfect combination of Thanksgiving flavors.
Servings: 10 servings
Calories: 481 kcal
unsalted butter or dairy-free butter,
large yellow onion
day-old gluten-free cornbread,
roughly chopped fresh sage
roughly chopped fresh thyme
kosher or fine sea salt
freshly ground black pepper
plus more if needed
chopped Italian parsley
- Preheat the oven to 400°F. Spread bacon across bottom of a large 12-inch cast iron skillet, place over medium-low heat, and slowly cook, stirring frequently, until it has crisped, and fat has rendered out, about 8-10 minutes. Leave bacon drippings in pan.
- Increase heat to medium, add 3 tablespoons butter, onion, and celery, and cook until vegetables are soft, 6-8 minutes. Add garlic and cook until aromatic, about 1 minute. Stir in crumbled cornbread and cook, gently stirring, until lightly browned, about 5 minutes. Remove from heat. Fold in sage, thyme, salt, and pepper.
- In a large bowl, beat eggs until smooth. Whisk in stock and parsley. Fold into cornbread mixture in skillet until evenly combined. Top with remaining butter. Bake until the dressing is set and golden brown, about 45 minutes. Let sit for at least 10 minutes before serving.
Cornbread Dressing with Bacon & Sage
Amount Per Serving
Calories from Fat 288
% Daily Value*
Total Fat 32g
Saturated Fat 12g
Total Carbohydrates 32g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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