Be the first to At a Glance
Course : Side Dish
Special : Easy
Type of Prep : Bake
Cuisine : Southern, U.S. Regional
Occasion : Christmas, Thanksgiving
More Recipes From Other Guides
Roast Turkey With Oyster DressingStuffed Turkey, Trevigiana StyleHow to Bone and Stuff the Bird
This home-style cornbread recipe is made with fresh cornbread crumbs and optional diced chicken.
INGREDIENTS:
- 6 cups crumbled cornbread
- 3 cups soft bread crumbs
- 4 ounces butter
- 2 cups onion, chopped
- 2 cups finely chopped celery
- 3 to 4 cups chicken broth
- 2 cups chicken, diced, optional
- 1 heaping tablespoon dried sage, crumbled
- 1 1/2 teaspoons dried leaf thyme, crumbled
- 1 teaspoon dried marjoram, crumbled
- 1/2 teaspoon dried rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 eggs, lightly beaten
PREPARATION:
Heat oven to 400ºF.
In a large mixing bowl, combine the cornbread and white bread crumbs.
In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown.
Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well.
Spread the mixture in a large shallow baking or roasting pan measuring about 10" x 15".
Bake for 20 to 30 minutes.
More Dressing Recipes
Southern Cornbread Dressing
Oyster Cornbread Dressing
Southwest Cornbread Dressing
Crockpot Cornbread Dressing
More Stuffing and Dressing Recipes
Cornbread Recipes
Salad Recipes & Dressings
Side Dish Casseroles
Vegetable Dishes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
