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Cornbread Dressing Homemade Southern Recipe

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This recipe for Cornbread Dressing Homemade Southern, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, 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!

Contributor:  
Contributor:  
Memaw Luttrell

Category:
Category:

Ingredients:  
Ingredients:  
1 14-oz. bag herb stuffing (Such as Pepperidge Farms)
1 pan Skillet Cornbread (use day old)
1/2 cup butter, plus more for greasing the pan
1 med onion, diced
1 1/2 cups diced celery
1/4 teaspoon rubbed sage, or to taste (usually use more)
Salt & pepper to taste
4 cups chicken or turkey broth
1 can cream or celery or chicken soup - memaw used celery

Directions:
Directions:
Crumble cornbread into pieces uniform in size with the herb stuffing. Add cornbread and stuffing to a large bowl; set aside.
Melt butter in a large skillet over medium-high heat; add onions and celery and sauté 4-5 minutes to soften them up a bit. Add contents of skillet to cornbread mixture.
Add salt, pepper, sage and broth to cornbread mixture and gently toss until all ingredients are just combined. Taste for seasoning at this point and add more if you like. I start with a small amount of each and go from there. Do not over-mix the dressing or you'll end up with a dense loaf that requires a knife and spatula to serve.
Spoon cornbread mixture into a buttered 13x9 casserole dish. Bake, uncovered, at 350 degrees for 30-40 minutes.

Personal Notes:
Personal Notes:
Hopefully I remember this correctly

 

 

 

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