NONNA'S CORNBREAD DRESSING

facebook share image   twitter share image   pinterest share image   E-Mail share image



Nonna's Cornbread Dressing image

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

1 large skillet of cornbread (2 boxes of Jiffy works great)
4 c cubed white bread
6 eggs, beaten well
1 1/2 c finely chopped celery
1 large onion, finely chopped
1/2 stick butter or margarine, to saute
2 tsp dried sage (McCormicks)
1 box cornbread stuffing mix (6 oz)
4 to 5 can(s) chicken stock (14.5 oz each)

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.

There are no comments yet!