Question 1

Can you use sourdough bread in cornbread dressing?

Accepted Answer

Yes, and it is one of the best things you can do for a cornbread dressing recipe. Sourdough bread adds a mild tang and a hearty texture that plain white bread cannot replicate. This recipe uses both sourdough bread and sourdough cornbread as the base, which gives the finished dressing a depth of flavor that standard versions simply do not have. Day-old sourdough bread that has been toasted before mixing gives the best results.

Question 2

What is the difference between stuffing and dressing?

Accepted Answer

Stuffing is cooked inside the bird and dressing is cooked outside in a separate baking dish. In the South, dressing is the standard term and it is almost always made with cornbread rather than white bread. This sourdough cornbread dressing is baked in a casserole dish, which gives it a golden, slightly crispy top that stuffing cooked inside a bird cannot achieve.

Question 3

How do you keep cornbread dressing from being dry?

Accepted Answer

The mixture should look almost soupy before it goes into the casserole dish. Add the chicken stock gradually and fold the bread cubes gently, giving the bread time to absorb the liquid between additions. Covering the casserole dish with aluminum foil for the first 30 minutes of baking traps moisture inside and keeps the interior tender. If the finished dressing still seems dry after reheating, add a splash of warm chicken stock before covering and returning it to the oven.

Question 4

Can I make cornbread dressing ahead of time?

Accepted Answer

Yes, this is one of the best make-ahead Thanksgiving side dishes. Fully assemble the dressing, cover tightly with aluminum foil, and refrigerate for up to 24 hours before baking. Remove from the refrigerator 30 minutes before baking to take the chill off, then bake as directed. Do not exceed 24 hours for food safety when the raw eggs are already incorporated into the mixture.

Question 5

Can I make this dressing vegetarian?

Accepted Answer

Yes, substitute one quart of good quality vegetable stock for the chicken stock with no other adjustments needed. The sourdough bread and cornbread base is rich enough to carry the full flavor of the dressing without meat-based stock. For more savory sourdough recipes worth trying, read the Sourdough Chicken Pot Pie Recipe.

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