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Katie's Southern Cornbread Dressing Recipe

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This recipe for Katie's Southern Cornbread Dressing, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Thomas
Added: Sunday, November 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 cups crumbled cornbread
3 cups soft bread crumbs
4 ounces butter
2 cups onion, chopped
2 cups finely chopped celery
3 to 4 cups chicken broth
2 cups chicken, diced, optional
1 heaping tablespoon dried sage, crumbled
1 1/2 teaspoons dried leaf thyme, crumbled
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten

Directions:
Directions:
Heat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10" x 15". Bake for 30 to 40 minutes.

Personal Notes:
Personal Notes:
No one made cornbread dressing like my mother and aunts. Cornbread dressing has always been a accompaniment for our holiday turkey. Throughout the south, this stuffing is made by using unsweetened southern cornbread. It is used as a stuffing or it is baked outside the bird.

 

 

 

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