Nonna's Cornbread Dressing

★★★★★ 2 Reviews
flairforlife avatar
By Lisa Wilson
from Hanceville, AL

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.

Blue Ribbon Recipe

A traditional Thanksgiving side is cornbread dressing and this is a great one. It's moist without being too wet and holds together without being too hard. Sometimes cornbread dressing can be a little dry that you need to serve it with gravy, not this recipe. One flavor does not overpower another - they're balanced perfectly. Once baked, the side dish is a beautiful golden brown and will be a fantastic addition to any holiday table. This recipe makes a lot which is great because we could not stop eating this dressing.

— The Test Kitchen @kitchencrew
serves 10-12
prep time 45 Min
cook time 45 Min
method Bake

Ingredients

  • 1 large
    skillet of cornbread (2 boxes of Jiffy works great)
  • 4 c
    cubed white bread
  • 6
    eggs, beaten well
  • 1 1/2 c
    finely chopped celery
  • 1
    large onion, finely chopped
  • 1/2 stick
    butter or margarine, to saute
  • 2 tsp
    dried sage (McCormicks)
  • 1 box
    cornbread stuffing mix (6 oz)
  • 4 to 5 can
    chicken stock (14.5 oz each)
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How To Make

  • 1
    Preheat oven to 425. Saute onions and celery in butter/margarine until tender.
  • 2
    In a very large bowl crumble your cooled cornbread. Add bread cubes, box of stuffing mix, and sage.
  • 3
    Add cooked onions and celery.
  • 4
    Beat eggs in separate container til well mixed and add to cornbread mixture.
  • 5
    Now start adding chicken stock until your mixture has the consistency of thick pancake batter, mixing well.
  • 6
    Pour into greased 9x13 pans. I use my Corning Ware. I get 2 pans with this recipe.
  • 7
    Bake 425 until lightly browned on top; about 45 min. Just keep peeking. I like to make this up a day ahead and keep in the fridge. All the flavors incorporate this way.
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