Get the Recipe: Cornbread Dressing
Classic southern cornbread dressing your family will remember! Recipe can be prepped ahead of time and baked fresh to make holiday hosting easier.
Ingredients
- 2 tablespoons butter
- 1 cup white onion, finely chopped
- 2 cups celery, finely chopped
- 4 cloves garlic, finely minced
- 1/2 tablespoon poultry seasoning
- 1 tablespoon dried sage
- 1 chicken bouillon cube
- 6 cups dried cornbread cubes, or 1 batch of best cornbread
- 1 cup chicken stock
- 3 eggs, beaten
Equipment
Instructions
- In a large skillet over medium heat melt the butter. Sauté the onion and celery for 4-5 minutes until the onion is translucent. Add the garlic and sauté 30 seconds until fragrant.
- Stir in the poultry seasoning, sage, and bouillon cube. Remove the skillet from the heat and set aside.
- Add the cornbread cubes to a large mixing bowl. Allow the sautéed vegetables to cool a few minutes, then add it to the bowl. Stir in the chicken stock and the beaten eggs.
- After stirring allow it to sit for 15 minutes in the fridge to soak up the liquid. During this rest period, preheat the oven to 375 degrees F.
- Transfer to a buttered 7x11 baking dish. Bake for 30 minutes.
- Allow the dressing to sit 10 minutes before serving.
Notes
- Recipe I used for the cornbread: https://www.maebells.com/cornbread-recipe/
- If you don't have an 11x7 casserole dish, the mixture should fit in a 9x9 square pan or 10-inch round pan. The cooking time may slightly differ.
Serving: 1/8 of recipe, Calories: 401kcal, Carbohydrates: 31g, Protein: 14.3g, Fat: 24.8g, Cholesterol: 174.9mg, Sodium: 888.9mg, Fiber: 2.2g, Sugar: 3.5g
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