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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Luby's Cornbread Dressing Recipe

4.2 stars - based on 7 votes
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This recipe for Luby's Cornbread Dressing is from TRIED & TRUE Volume 2, 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:  
4 c. crumbled corn bread
2 1/4 c. torn dry white bread (1 in. pieces)
2 1/2 c. chicken broth
1 1/4 c. chopped celery
3/4 c. finely chopped onion
1/4 c. (1/2 stick) butter or margarine, melted
3 T vegetable oil
2 tsp. rubbed sage
3/4 tsp. seasoned salt
3 extra large eggs
Directions:
Directions:
In a large bowl, combine breads and broth. Mix well. Let stand 15 minutes. Heat over to 375 degrees. Add celery, onion, butter, oil, sage, salt and pepper to bread mixture. Transfer to a greased 2 quart baking dish. Bake 50-65 minutes or until top is golden brown.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is for all the true southern people out there like Russell Beasley and Ken Rice who grew up on Cornbread Dressing. Now you don't have to go to Luby's to get it!

 

 

 

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