Cornbread Dressing

August 25, 2021
Baking this delicious, holiday-ready cornbread dressing using the Anova Precision Oven’s steam function means you’ll get a perfectly moist side dish, each and every time. Notes: This dressing is full of sage flavor. If you’d prefer less sage, omit the dried rubbed sage. Depending on the style of bread crumbs used, the color of the baked dressing may be more or less dark.
Prep Time
Cook Time
Cornbread Dressing
4 cups
cubed or crumbled prepared cornbread
2 cups
bread crumbs (see note)
white onion, chopped
2 ribs
celery, chopped (optional)
2.5 Tbsp
chopped fresh sage
2 tsp
dried rubbed sage (optional; see note)
2 tsp
poultry seasoning
1 tsp
seasoning salt or kosher salt
½ tsp
freshly ground black pepper
2 cups
chicken broth
3 large
eggs, beaten
5 Tbsp
unsalted butter, melted and cooled
3 Tbsp
vegetable oil

1. Preheat Oven and Prep Pan

Grease an 8-inch square baking dish with butter or nonstick oil spray.
Sous Vide Mode: Off
Steam: 40%
Temp: 340°F
Heat: Rear

2. Combine Dry Ingredients

In a large bowl, stir together the cornbread, bread crumbs, onion, celery (if using), fresh sage, rubbed sage (if using), poultry seasoning, seasoning salt, and pepper.
Combine Dry Ingredients

3. Combine Wet Ingredients

In a medium bowl, whisk together the broth, eggs, butter, and vegetable oil until smooth.

4. Combine Wet and Dry

Gently fold the wet ingredients into the dry ingredients just until well combined. Be careful not to over-mix so that you don’t break up the cornbread.
Combine Wet and Dry

5. Bake

Transfer to the oven and bake until the dressing is cooked through and golden brown, 45 to 50 minutes. Serve hot.
Sous Vide Mode: Off
Steam: 40%
Temp: 340°F
Heat: Rear
00:50 Timer
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