A delicious and basic cornbread dressing that serves a crowd. Seasoned simply, there is enough broth to keep it from being dry. Onions and celery add texture and, along with the dried sage, flavor. Serve alone or with your favorite holiday gravy. A great recipe if you are hosting a large holiday dinner. This is an old family recipe from my dad's mother, Velma. It is a Christmas/Thanksgiving cornbread dressing everyone loves, and she would be so flattered knowing. This recipe is a very moist dressing (despite during prep, it seems like it may turn out dry). Temps for cooking will vary on your sea level, so bake based on your experience. You'll need the largest Corning Ware or disposable pan. A 9x13 is way too small. You'll need a pan about 11 x 16 x 2.5.
Ingredients :
- 3 package(s) cornbread plus ingredients per package
- 10 cup(s) shredded bread
- 1 1/2 cup(s) diced onion
- 1/2 cup(s) diced celery
- 2 large hard-boiled eggs
- 1 1/2 teaspoon(s) rubbed sage
- 1 teaspoon(s) salt
- 1 teaspoon(s) pepper
- 4 can(s) chicken broth (14.5 oz each)
- 1/2 cup(s) turkey broth
Intructions :
- Prepare and bake all three cornbread packages according to package directions. Cool completely
- Shred the bread, about the size of a quarter, and measure the amount needed. Then spread on a baking tray to toast in the oven. No need to brown them. It shouldn\u2019t take any longer than 10 minutes at 350 F
- Dice onion, boiled eggs, and celery. Then combine in a large mixing bowl. We don\u2019t cook down the veggies in our family. This will later be the same bowl you'll add your dry components. Make this a deep big bowl
- Break up cornbread and combine it with the diced vegetables and eggs. Then the toasted bread. Toss with your clean hands until it looks even
- Now pour all of your broths into the bowl. Add pepper, salt, and sage. Stir until the sage is well broken up
- Empty the bowl mixture into an 11 x 16 x 2.5 baking pan
- Level the pan out. Place the pan in the oven that's been preheated to 350 F. Bake for 1 hour. Check toward the end, using the toothpick test. This should slice and move from pan to plate pretty solid. If it looks jiggly when you pound the bottom, cook for another 15 minutes.
Rated 5/5 based on 91 Reviews
Keyword : cornbread-dressing-Southern-Side Casseroles