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Cornbread Dressing Recipe

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This recipe for Cornbread Dressing is from Our Family Cookbook, 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:  
6 c prepared cornbread, torn into pieces, and staled
4 c French bread, cubed and staled
3 c chicken broth
2 c whole milk
2 c celery, diced
2 c onion, diced
3 T minced fresh sage
3 eggs, beaten
½ c minced fresh parsley
Salt and pepper to taste
Directions:
Directions:
Preheat oven to 375º. Coat a 3 qt baking dish with nonstick spray.

Combine both types of bread, broth and milk in large bowl, folding gently by hand to incorporate. Let stand about 3 minutes. Sauté celery and onion in butter in a skillet over medium-high heat, 3 minutes. Add sage and cook for 1 minute.

Add celery mixture, eggs, parsley, and seasonings to bread mixture. Mix well, then spoon dressing into the prepared baking dish.

Bake 45-60 minutes or until lightly browned.

Keywords: #Holidays;#Thanksgiving
Number Of Servings:
Number Of Servings:
10 cups
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
I typically make the Jiffy cornbread. Not sure how necessary this step is - but it definitely takes awhile to get the cornbread and French bread a couple days to dry out. You can put it in a low oven (250º) for a couple hours to expedite the process.

 

 

 

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