judy's cornbread dressing

How To Make judy's cornbread dressing

• 1

  Preheat oven to 375F. You will need a baking dish, approx. 10x10, or a 9x13. Spray baking dish with non-stick spray, set aside.
• 2

  In a large mixing bowl, crumble the 3/4 of a 10 inch skillet of baked cornbread that has been cooled.
• 3

  Break up into small pieces the white bread. I like Pepperidge Farms Original White Bread because it has a lot of body. However, this time I did not have any so I used 2 pretzel hot dog buns. They were course and added body to the dressing, not to mention the crunchy-ness they added.
• 4

  To the cornbread/bread mixture add: 1 1/4 tsp dried marjoram leaves. 1 T. dried parsley flakes, crushed in palm of hand. 1 tsp. ground black pepper 1/2 tsp. heaping, summer savory, crushed in palm of hand. 3/4 tsp. ground sage 1/4 tsp. thyme, crushed in palm of hand. 1 tsp. Herbs de Provence 1 tsp. onion powder salt, to taste, if adding. Once all spices and herbs have been added, set bowl aside.
• 5

  In a skillet, over med heat, add abt. 3 tsp. butter. To melted butter, add the diced onion and celery. Cook the onion and celery until translucent and starting to get tender. Once tender, add enough chicken broth to slightly float the vegetables. Let the broth come to a boil, then pour hot broth and vegetables over bread crumb mixture. Stir until completely mixed in. The mixture will be dry in some spots and damp in other spots. Add 1 can of soup, undiluted. Mix until completely mixed in. Add more broth from the carton if need be. You do not want too much broth, just enough to dampen the bread and get it to come together. If too much broth is added the dressing will be like pudding when it bakes, you do not want that, it will not get crunchy.
• 6

  Once mixed together, add bread mixture to greased baking dish. Place on middle oven rack in center of oven and bake at 375 until top and sides of dressing are browned and starting to get crunchy, approx.1hr. 30min. About half way through baking, I like to take a large spoon and break up the top of the dressing, then let bake approx. 30 mins longer. Keep watchful eye, so dressing does not burn. You want it hot and tender on the inside and kind of crunchy on the top and sides.
• 7

  Notes: 1. I like to use a sturdy white bread with body. Italian bread is a good sturdy bread. 2. If I have leftover cornbread, I like to save it in a zip-lock bag and place in freezer. When needed place bag of cornbread on counter to thaw. 3. With this cornbread dressing, I was also making oven fried chicken. I had a whole chicken that I cut up. I used the back, wing tips, neck (it was still attached) and any fat or skin I cut off the chicken and placed it in a saucepan with enough water to cover. Bring to a boil until parts are tender. If more water is needed (after boiling for a while the water evaporates) then add it and bring to a boil. I used this broth in the dressing instead of opening a carton of chicken broth. 4. If dressing is being baked later, always refrigerate the dressing. With the chicken broth added to the dressing it presents it's self to spoiling if left to sit out before baking. When dinner is finished, always refrigerate any leftovers.
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