Cornbread Dressing Recipe
By Published: November 1, 2013
- Yield: 14 Servings
Ingredients
- 1/2 cup unsalted butter
- 3 cups celery chopped
- 2 cups sweet onions chopped
- 1/4 cup fresh sage chopped
- 1 9- to 10-inch pan cooked cornbread cooled and crumbled
- 3 cups soft breadcrumbs
- 4 eggs
- 7 cups chicken stock
- 1 tablespoon black pepper
Instructions
- Preheat the oven to 400 degrees. Lightly grease a 13-inch-by-9-inch and an 8-inch square baking dish and set aside.
- Place the butter in a large skillet over medium-high heat. When melted, add the celery and onions. Saute 6 minutes or until tender. Stir in the sage and cook 1 minute longer. Set aside to cool slightly.
- In a large mixing bowl, combine the cornbread and soft breadcrumbs. Stir in the eggs, stock, pepper and the reserved celery mixture. Blend well. Divide between the prepared baking dishes and bake 45 to 55 minutes or until set and golden brown. Let stand 5 minutes before serving.
