corn bread dressing
This traditional cornbread dressing is a must have at all of my family's Thanksgiving tables. This has been passed down from my grandmother and hasn't change much through the years. Tried and true southern dish.
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prep time
30 Min
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 3 packages cornbread mix (jiffy or martha white is best)
- 1 package croutons, garlic herb
- 1 pound spicy sausage
- 1 cup mushrooms
- 1 cup diced celery
- 1 1/2 cups finely diced shallots
- 1 stick butter, room temperature
- 2 boxes chicken broth
- 3 cans evaporated milk
- 6 - eggs, hard boiled
- 1 tablespoon poultry seasoning
- 1 teaspoon sage, dried
- - salt and pepper
How To Make corn bread dressing
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Step 1Bake cornbread according to instructions on the package in a 9x13 pan the day before and let sit out, covered.
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Step 2Saute vegetables in butter until translucent. Set to side. This can be done the day before, too.
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Step 3Boil eggs. Peel and slice.
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Step 4Brown and crumble the sausage. Add vegetable mixture to the sausage.
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Step 5Crumble cornbread, add croutons, eggs and sausage mixture and blend.
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Step 6Slowly add equal parts of chicken broth and evaporated milk until the mixture is very moist. About the consistency of a very thick soup. Add seasonings to taste.
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Step 7Bake at 375 degrees until semi-firm in the center and crisp around the edges. About 45 minutes to an hour.
- 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!
Discover More
Category:
Side Casseroles
Keyword:
#cornbread
Keyword:
#Thanksgiving
Keyword:
#dressing
Method:
Bake
Culture:
Southern
Ingredient:
Bread
Tag:
#Heirloom
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