Martha White Traditional Sage Cornbread Dressing Recipe
4.5 stars -
based on 16 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/3 Cup Butter or Margarine
1 Cup Chopped Celery
1/2 Cup Chopped Onion
1 Prepared recipe Martha White Cornbread, 4 slices bread, torn into small pieces ( About 2 1/2 cups)
1 Tsp. Dried Sage or personal preference
1/2 Tsp. Black Pepper
3 Cups Chicken Broth
2 Eggs, beaten
Poultry Seasoning to taste
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Directions: |
Directions:Preheat oven to 450ºF. Lightly grease 13x9x2-inch baking dish or pan. Melt butter in skillet; saute celery and onion until tender, about 3 minutes. Add one carton broth to onions and celery and heat. In large pot heat other broth before mixing with cornbread. In large mixing bowl, combine cornbread, bread, cooked celery and onions broth, sage and black pepper. Stir heated broth and eggs into cornbread mixture; blend well. Taste to make sure there is enough sage and poultry seasoning. Pour into prepared baking dish. Bake 30 minutes or until golden brown. Makes 10 servings.
FOR SOUTHWESTERN CORNBREAD DRESSING:
omit sage and celery. Saute 2 cups chopped red bell pepper with onions; add to cornbread mix. Stir in 1 can (4 ounces) chopped green chilies. Bake as directed. |
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Number Of
Servings: |
Number Of
Servings:This serves about 10. I usually 3x the recipe for 30-35 people and have leftovers |
Personal
Notes: |
Personal
Notes: I wrote this recipe down the very last time my mom sat at the table and "walked" me through her instructions. I am a step by step cook, not throw this and that in, so one Thanksgiving I took time to actually write each step down. She did not understand why I needed to write it down because there are so many recipes on the market I could use if I forgot. But I wanted to do it exactly as she did it. Because I wanted her to be a part of it each year. Of course, since she was instructing me with a crowd of about 30-40 people in mind, I had to reduce it. To this day, while I make it, I spiritually visit with her.
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