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Southern Cornbread Dressing

Source of Recipe

BBR


Recipe Introduction

Posted by: starshineeliz It stays very moist. We had this dressing at a friends house a few years ago and now it is the only one that Theresa fixes. If you live in the South, (North Ga area anyway) someone, somewhere in your life made dressing for you like this. It is quintessentially Southern, and very good...tradition in my family. It's different from the "stuffing" many people are accustomed to. This comes out in a casserole-like thing, that can actually be cut into squares and served that way....dressing in the shape of a piece of cake...LOL...so good!!

List of Ingredients

2 cups crumbled cornbread (you can use a cornbread mix baked up if you don't want to homemake it)
12 slices of white bread, crusts removed, cubed
1 stick margarine
1 cup finely chopped celery
2 medium chopped onions
3 eggs
2 cans chicken broth (or more if needed, batter should be really soupy consistency )
Salt and pepper to taste
1 tsp sage ( or more depending on what you like)..My sister always uses more because we like sage




Recipe

Crumble corn bread in large bowl. Add bread cubes. Saute until tender the celery and onion in the margarine. Add to the bread. Then add eggs, chicken broth, sage, salt and pepper. Should be really soupy. It will firm up some as it bakes. Bake uncovered in a 13 x 9 pan for about 45 minutes..when done will be brown on top and may take up to an hour depending on your oven. Cut in squares to serve.

Great recipe - I make mine with 1/2 toasted bread & 1/2 cornbread (I save the ends of loafs, and 1/2-off bakery bread, all year in the freezer, then toast), and I also use both sage and poultry seasoning, and use NO eggs. I make enought to put in the turkey first, then add more chicken booth, and butter, and put into a pan to bake.

I also add the onions and celery to the chicken broth and butter, and cook before adding to the dressing.

Also, this is best (to me) if make the night before, then allowed to mellow in the refridgator overnight before baking

I bake my herbs into my cornbread and don't use a mix--just the recipe off the back of the clabber girl can. Also I add 1 can of cream of either chicken or mushroom soup for moisture. I don't add so much liquid to make it soupy, just moist so it'll be fluffy later.

Instead of white bread, I use crumbled biscuits in my dressing along with cornbread. I LOVE cornbread dressing.

Just add cooked pork sausage and apples and sliced almonds and that would be like mine