This cornbread dressing recipe is from my grandmother. She loved to make it for holiday dinners and for family gatherings other times of the year. Use your favorite cornbread mix to make a batch of cornbread, and then crumble it for use in this family-favorite recipe. I hope you enjoy it as much as I have!
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 50 minutes
Prep time: 15 minutes
Cook time: 35 minutes
Ingredients:
| 3 cups crumbled cornbread |
| 2 tablespoons butter |
| 1 small onion, diced |
| ½ cup chopped celery |
| 2 large eggs, beaten |
| 2 cups chicken stock |
| 1 tablespoon dried sage, or more to taste |
| salt and ground black pepper to taste |
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish. Place crumbled cornbread in a large bowl.
- Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.
- Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.
- Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.
Nutrition Facts:
Calories 249.5 calories, Carbohydrate 38.2 g, Cholesterol 10.6 mg, Fat 8.5 g, Fiber 0.6 g, Protein 4.9 g, Saturated Fat 3 g, Sodium 1219.6 mg