Southern Cornbread Dressing
Recipe for Southern Cornbread Dressing featured cornbread, herbed breadcrumbs, celery, onion, and sage. Classic Thanksgiving side dish.
Servings: 12
Calories: 320kcal
Ingredients
- ½ cup unsalted butter
- 2 ½ cups celery, diced
- 2 cups white onion, diced
- 8 cups day-old cornbread, crumbled
- 4 cups Pepperidge Farms herb-seasoned stuffing mix
- 2 Tablespoons rubbed sage
- ½ teaspoon black pepper
- 4 cups chicken broth
- 2 large eggs, lightly beaten
Instructions
- Melt butter in large skillet over medium heat. Add celery and onion, cook for 10-12 minutes, or until tender.
- In a very large bowl, combine crumbled cornbread, stuffing mix, sage, black pepper and cooked celery and onion mixture. Carefully stir.
- To mixture, add 2 cups of the chicken broth followed by the lightly beaten eggs. Mix until eggs are incorporated. Slowly add remaining 2 cups of chicken broth, gently stirring. Transfer mixture to large baking dish. Let dressing sit for 10 minutes to allow breadcrumbs to absorb the broth.
- Bake in preheated oven at 375°F for 45 to 55 minutes or until top is lightly browned and internal temperature of 165°F is reached.
Notes
Cornbread: The amount from standard 9 x 9 inch pan of cornbread.
Nutrition
Calories: 320kcal | Carbohydrates: 40g | Protein: 7g | Fat: 15g | Sodium: 600mg
