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CornBread Dressing Recipe

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This recipe for CornBread Dressing, by , is from From the Kitchen of Lisa Mesker, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
lisa mesker
Added: Monday, December 22, 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 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 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 20 to 30 minutes.

Personal Notes:
Personal Notes:
I love this for Christmas and Thanksgiving Dinner.

 

 

 

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