cornbread dressing
This is my signature cornbread dressing. It is a staple at our Thanksgiving table, but also throughout the year. Friends and family alike comment that it is the best they've ever had. (I kinda agree!) It is also great with pork roast. Simply use the stock from the roast, but limit it to 1 cup. Pork is a little greasier, so you don't need as much stock.
prep time
1 Hr
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 1 skillet of baked cornbread
- 1/2 - 3/4 cups diced celery
- 1/2 - 3/4 cups diced onion
- 1 stick butter
- 2 cups turkey or chicken stock (from cooked bird)
- 2 cups water
- 2 tablespoons dried sage
How To Make cornbread dressing
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Step 1Bake cornbread a day or so ahead. Store in an airtight container. -
Step 2Crumble cornbread to a fine texture in a large mixing bowl.
-
Step 3On the stove top, sauté celery and onion in butter until the onion is translucent.
-
Step 4Add celery/onion/butter mixture to cornbread. Stir well.
-
Step 5Add stock and stir well. Add 2 cups of water and stir well. Add more water if needed. Dressing should be "wet" but not too soupy.
-
Step 6Add sage and measure with your heart. We LOVE sage.
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Step 7Pour into a 9x13 baking dish.
-
Step 8Bake for 1 hour in a 350 degree oven.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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