Cornbread Dressing Recipe

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Cornbread Dressing

Diane Springs

By
@DianeSprings

I combined two dressing recipes and came up with this one. It worked out great. If you don't want to run to the store for stuffing and you want to make it from scratch, this one's for you! :)


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Serves:

9 x 13 pan full

Prep:

20 Min

Cook:

45 Min

Ingredients

1
small pan cornbread
10
pieces of bread, cut and toasted
2 stick
butter, melted
1
small onion, chopped
1 c
chopped celery
1 can(s)
chicken broth
2
eggs
1 tsp
sage
1 tsp
garlic powder
1 tsp
thyme
2 Tbsp
dried parsley flakes
a smidgeon oregano
salt and pepper to taste

Directions Step-By-Step

1
First of all, I don't like my stuffing baked inside the turkey, so I made this one in a 9 x 13 pan. Each to his own, I say! :)
2
The day before, cut up ten pieces of bread, put them in a pan in the oven and toast them. Let them dry and store in a large zip lock bag.

On the day you make your stuffing, make a small 8 x 8 pan of cornbread. I used the Martha White cornbread packet. Tear into small bits and let dry. After a couple of hours, mix with the toasted bread you made the day before. Set aside.
3
Melt two sticks of butter in a frying pan. Add the onion and celery and saute until they are both glassy. Pour everything in your bread and mix it up. Add your eggs and mix again. Add your spices and most of the can of broth, and mix again.
4
You don't want this to be soupy, but you do want it to be good and wet. The main thing is to be sure all your bread is good and coated. If it's not wet enough, use the entire can of broth.
5
Pour into a greased 9 x 13 pan. Bake 45 minutes in a 425 oven, COVERED. Make sure you uncover it the last 15 minutes to let it get good and brown.
6
This does not make a huge pan of stuffing. If you want more, you'll have to adjust the recipe. But it does make a pan that will feed 6 to 8 comfortably.
7
Of course, it goes without saying to serve this with mashed potatoes and lots of gravy.

About this Recipe

Hashtags: #cornbread, #toasted