Nonna's Cornbread Dressing

Lisa Wilson

By
@flairforlife

I must have this served with cranberry sauce and a slice of turkey! All my family looks forward to the dressing, it just would not be Thanksgiving without it!


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Comments:

Serves:

10-12

Prep:

45 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 large
skillet of cornbread
4 c
cubed white bread
6
eggs beated well
1 1/2 c
finely chopped celery
1
large onion finely chopped
1/2 stick
butter or margerine to saute
2 Tbsp
dried sage (mccormicks)
1 box
cornbread stuffing mix
4 to5 can(s)
chicken stock

Directions Step-By-Step

1
Preheat oven to 425. Saute onions and celery in butter/margerine until tender. In a very large bowl crumble your cooled cornbread add bread cubes, box of stuffing mix, sage, sauted onions and celery.
2
Beat eggs in seperate container til well mixed and add to cornbread mixture. Now start adding chicken stock until your mixture has the consistency of thick pancake batter, mixing well.
3
Pour into greased 9x12 pans. I use my corning ware. I get 2 pans with this recipe. Bake 425 until lightly browned on top. About 40 min. Just keep peeking. I like to make this up a day ahead and keep in the fridg. All the flavors incoperate this way.

About this Recipe

Main Ingredient: Bread
Regional Style: American
Other Tag: For Kids