NONNA'S CORNBREAD DRESSING
A traditional Thanksgiving side is cornbread dressing and this is a great one. It's moist without being too wet and holds together without being too hard. Sometimes cornbread dressing can be a little dry that you need to serve it with gravy, not this recipe. One flavor does not overpower another - they're balanced perfectly. Once...
Provided by Lisa Wilson
Categories Other Side Dishes
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 425. Saute onions and celery in butter/margarine until tender.
- 2. In a very large bowl crumble your cooled cornbread. Add bread cubes, box of stuffing mix, and sage.
- 3. Add cooked onions and celery.
- 4. Beat eggs in separate container til well mixed and add to cornbread mixture.
- 5. Now start adding chicken stock until your mixture has the consistency of thick pancake batter, mixing well.
- 6. Pour into greased 9x13 pans. I use my Corning Ware. I get 2 pans with this recipe.
- 7. Bake 425 until lightly browned on top; about 45 min. Just keep peeking. I like to make this up a day ahead and keep in the fridge. All the flavors incorporate this way.
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