Southern Cornbread Dressing
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- 9" skillet of baked cornbread, crumbled
- 6 slice
- toast, torn into bit size pieces
- onion, chopped
- 2 stalk(s)
- celery, chopped
- eggs, beaten
- 4 Tbsp
- 3 1/2 Tbsp
- poultry seasoning
- 1 1/2 tsp
- black pepper
- 1 1/2 tsp
- 5 Tbsp
- butter, melted and divided (2 tbs. for sauting vegetables)
- 4 - 5 c
- chicken/turkey broth, plus if needed
1Saute onions and celery in 2 tbs. of butter until tender. Combine in a large bowl the first eleven ingredients, including the remaining 3 tbs. of butter. Gradually, add the chicken or turkey broth until the mixture is well moistened; add more broth if needed. You do not want it too "dry".
2Pour into a greased 9" x 13" casserole dish. Bake at 350 degrees for approximately 1 to 1 1/2 hours, depending on your oven. Taste test for doneness (I love this part!) It should be moist but cooked through.
3Note: I make my cornbread ahead of time using my favorite recipe for cornbread. This saves time. You can also bake it while you are chopping the vegetables and mixing the other ingredients (which is included in the posted prep time).
4This year I cut this recipe in half for my huband and I were dining alone this year. I decided to leave out the Pepperridge Farm mix because I did not think it was necessary with the smaller portions. It was very good just using the cornbread and 3 slices of toast! I have updated this recipe as of 12/02/13 to omit the Pepperidge Farm stuffing mix.