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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Cornbread Dressing Recipe

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This recipe for Cornbread Dressing is from Good Eating with The Duncan Family , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 recipe of Cornbread (Use recipe "Cornbread for Turkey Dressing")
3 cups of soft breadcrumbs (I use a package of Pepperidge Farms stuffing mix)
2 medium onions, diced (2 cups)
1 large bunch celery diced, (3 cups)
1/2 cup finely chopped fresh sage or 1 T. of dried sage
6 (10 1/2 oz.) cans condensed chicken broth, undiluted or 4-5 (14.5 oz.) cans
1 T. pepper
Directions:
Directions:
Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.

Melt 1/2 cup butter in a large skillet over medium heat; add onions and celery, and sauté until tender. Stir in sage, and sauté 1 more minute.

Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13 X 9-inch baking dish and 1 lightly greased 8-inch square baking dish (or 5 X 7-inch pyrex dish). Cover and chill 8 hours.

Bake, uncovered, at 375º for 35 to 40 minutes or until golden brown.16-18
Number Of Servings:
Number Of Servings:
16-18
Personal Notes:
Personal Notes:
Use the cornbread from the recipe in Miscellaneous.

This has been my go-to recipe for dressing and it always turns out great. It was a Southern Living Magazine recipe and is a southern classic.

 

 

 

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