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Southern-style Cornbread Dressing

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Description

A vintage recipe for a traditional Southern-style cornbread dressing. This is a great make ahead recipe. Just warm it up before serving.

Ingredients

  • 1 whole 8"x8" Pan Of Prepared Cornbread (Use Your Own Recipe Or An Easy Store-bought Mix)
  • 2 slices White Bread, Toasted Golden Brown
  • 1 whole Large Onion, Small Dice
  • 1 stalk Celery, Chopped
  • 1 teaspoon Ground Sage
  • 1 Tablespoon Poultry Seasoning
  • 5 cups Chicken Stock, More Or Less As Needed
  • 4 whole Eggs, Lightly Beaten
  • ¼ cups Butter
  • Salt To Taste
  • Pepper To Taste

Preparation

Preheat oven to 350ºF.

Dump the cornbread into a large mixing bowl and break it up—just put your hands in the bowl and crumble the cornbread into small chunks.

Tear the toast into small bite-sized pieces and put them in the bowl with the cornbread.

Add the chopped onions and celery to the bread mixture. Toss the breads and vegetables together—yep, with your hands.

Sprinkle the sage and poultry seasoning over the above mixture and toss it all together again.

Mix together chicken broth, beaten eggs, and melted butter.

Pour the chicken broth mixture over the cornbread mixture. The dressing at this point should be very, very moist, almost soupy.

Now add the salt and pepper to taste. I just sprinkle the salt and pepper until I think it is the right amount. Go easy on the salt because several of the ingredients already have salt in them.

Pour into a well buttered 9″ x 13″ baking dish. Bake for about 45 minutes to 1 hour until the dressing is firmly set. Do not overcook—it should just be a lovely light golden color.

6 Comments

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Terri @ that's some good cookin' on 11.14.2011

Jeanne–Thank you! You are absolutely welcome, from one Southern gal to another. I’ve been away from the South for a long time, but I still fiercely claim my heritage! ;)

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Terri @ that's some good cookin' on 11.14.2011

Nancypie–I only measured because I posted the recipe. Otherwise…I make it in the usual way–add things until it looks right, just like my momma and my granny taught me!

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Terri @ that's some good cookin' on 11.10.2011

jhough–Ohhhh…sausage would be so good in this dressing. I’ll have to give that one a try. Just hearing you say that you are making your cornbread for the dressing this weekend makes me excited for Thanksgiving!

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jhough on 11.10.2011

This is the same recipe I use but with the addition of a lb. of Jimmy Dean Hot sausage. My Aunt made this for as long as I can remember and it’s not Thanksgiving without it.I will make my cornbread and freeze it this weekend.

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nancypie on 11.10.2011

This is very similar to the cornbread stuffing (dressing) that my mom made and my sisters and I all still crave at the holidays. Really the only difference is perhaps that you measured! Mom’s was always taste-tested for balance of seasonings. OH, it’s sooooo good!

2 Reviews

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kdgotwald on 2.4.2012

Delicious! I used this recipe at Thanksgiving- it was my first time cooking the traditional meal, and I was so worried about the dressing. (It’s my favorite part, and I didn’t want to mess it up!) Simple and delicious, this came out perfect and tasted just like my Mom’s.

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Jules W on 11.14.2011

I made this and it is excellent! Thanks for the great recipe. I’m glad you put in there that it would be soupy before baking or I would have been worried:) It turned out perfectly!

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