Cornbread Dressing Cornbread Dressing

Mama’s Cornbread DressingDown here we make our dressing with cornbread. Period. But since my mama’s not a native Southerner, she does things a tiny bit differently… and everyone LOVES it!

She came up with a recipe that’s a compromise between traditional cornbread dressing and traditional stuffing that everyone loves by adding traditional packaged stuffing mix to the cornbread. And it’s amazing!

My deep-rooted southern family LOVES this dressing and I’m not even sure most of them realize there’s regular bread stuffing in the mix!

 

Ingredients :

 

  • 2 cups chopped onions
  • 2 cups chopped celery
  • 1/2 cup butter
  • 4 cups finely crumbled toasted bread
  • 4 cups finely crumbled cornbread
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon dried sage
  • 2 teaspoons poultry seasoning
  • turkey broth
  • 4 large eggs, beaten

 

Directions :

 

Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.


Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly.

Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.


Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

 

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