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.
skillet of cornbread (2 boxes of Jiffy works great)
cubed white bread
eggs, beaten well
1 1/2 c
finely chopped celery
large onion, finely chopped
butter or margarine, to saute
dried sage (McCormicks)
cornbread stuffing mix (6 oz)
4 to 5 can
chicken stock (14.5 oz each)
How To Make
Preheat oven to 425. Saute onions and celery in butter/margarine until tender.
In a very large bowl crumble your cooled cornbread. Add bread cubes, box of stuffing mix, and sage.
Add cooked onions and celery.
Beat eggs in separate 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.
Pour into greased 9x13 pans. I use my Corning Ware. I get 2 pans with this recipe.
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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