Cornbread Dressing

Cornbread Dressing

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Nancy Greathouse


This is a Old recipe


★★★★★ 1 vote

17 cups
30 Min
1 Hr 15 Min


  • 1 stick
  • 2 c
    finely chopped celery
  • 2 c
    very finely chopped onion
  • 16 c
    crumbled cornbread
  • 5 c
    crumbled white bread, a day old or lightly toasted
  • 2 1/2 c
    cooled giblet broth or canned chicken broth
  • 1 tsp
  • 1 tsp
    black pepper
  • 2 Tbsp
    chopped fresh sage or 4 teaspoons dried leaf sage, crumbled
  • 1 Tbsp
    dried rosemary, crushed

How to Make Cornbread Dressing


  1. In a large skillet, heat the butter. Add the celery and onion and sauté until softened, about 12 minutes. Transfer to a bowl and let cool.

    In a large bowl, toss together the cornbread and white bread. Drizzle in the broth, tossing lightly; use just enough broth to make the mixture very moist, but not soggy. (Make sure the liquid is cool, or the stuffing mixture will become glumpy.) Add the salt, pepper, sage, and rosemary. Taste, and adjust the seasonings according to your own taste.

    Stuff the turkey. Or spoon the stuffing into a buttered 13 x 9 x 3-inch baking dish, drizzle the stuffing with about ½ cup of the broth, and then cover the dish with aluminum foil and bake in a 350º oven for 1 hour. For a crispy top, uncover for the last 15 minutes.

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About Cornbread Dressing

Course/Dish: Other Side Dishes
Main Ingredient: Pasta
Regional Style: English
Other Tag: Quick & Easy

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