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–+ servings
Cornbread and Wild Rice Dressing on a plate.
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5 from 1 vote

Cornbread and Wild Rice Dressing

Cornbread and Wild Rice Dressing is a twist on the classic Thanksgiving dressing that is going to be your new favorite dish!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Casseroles
Cuisine: American
Keyword: Cornbread and Wild Rice Stuffing, Thanksgiving dressing, Thanksgiving side dish
Servings: 12 Servings
Calories: 382kcal
Author: Milisa

Ingredients

for the Cornbread

  • 1 tablespoon shortening
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1 tablespoon + 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/3 cup melted butter

For the Dressing

  • 1/2 cup butter
  • 3 stalks celery diced
  • 1 onion diced
  • 1 cup heavy whipping cream
  • 1 cup chicken broth
  • 2 large eggs
  • 2 teaspoons ground sage
  • 2 teaspoons black pepper
  • 1 teaspoon kosher salt

For the Wild Rice

  • 4 cups cooked wild rice
  • 1 cup diced cooked chicken
  • 1/2 diced onion
  • 1/2 cup chicken broth
  • 1 tablespoon fresh rosemary minced
  • 1 teaspoon granulated garlic
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper

Instructions

  • Preheat oven to 400°.
  • Add a tablespoon of shortening to a cast iron skillet and place in the cold oven to preheat. In a large bowl, add cornmeal, flour, baking powder and salt. Add egg, buttermilk and melted butter. Stir together until well combined.
  • Pour into the hot skillet, spreading evenly. Bake 15 minutes or until a toothpick inserted comes out clean.
  • Lower oven temperature to 375°.
  • Crumble the cornbread.
  • In a large skillet, melt butter and cook diced onions celery and garlic over medium heat. Stir occasionally until vegetables are softened. Stir in heavy cream.
  • In a large bowl, add crumbled cornbread, vegetables and cream mixture, chicken broth, beaten egg, sage, salt and pepper. Mix until well combined.
  • Butter a 9 x 13- inch casserole dish. Pour cornbread dressing mixture into the pan and spread into an even layer. Cover with aluminum foil and bake for 30 minutes.
  • In a bowl mix wild rice with diced chicken, onion, chicken broth, garlic, salt and pepper.
  • Remove foil from the pan and top with wild rice mixture. Spread evenly. Return to the oven, uncovered and bake an additional 30 minutes.
  • Remove from oven and rest 10 minutes before slicing and serving.

Notes

  • Casserole: Mix the wild rice and chicken into the cornbread dressing if desired. Spread into a buttered 9 x 13 inch pan. Bake 30 minutes covered and 30 minutes uncovered.
  • Make Ahead: Prepare the dressing to the point of baking. Cover tight with plastic wrap and refrigerate up to 2 days. Set casserole out to come to room temperature before baking. Wild rice can be made up to 2 days in advance, store in an airtight container in the refrigerator until ready to cook.
  • Storage: Store leftover dressing in an airtight container or covered with plastic wrap in the refrigerator up to 4 days.
  • Reheat: Place cornbread and wild rice dressing in a baking pan, cover with aluminum foil and bake at 350° for 12- 15 minutes or until heated through.
  • Chicken: The chicken is optional and if you are needing a vegetarian dish, use vegetable broth in place of the chicken broth.

    • Nutrition

    Serving: 1g | Calories: 382kcal | Carbohydrates: 31g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 708mg | Fiber: 3g | Sugar: 3g