How To Make Southern Cornbread Dressing
An old-fashioned cornbread dressing is a Thanksgiving staple. Learn how to make this Southern cornbread dressing at home for a tasty and nostalgic meal.
Serves:
Ingredients
- 1honey cornbread
- 5stale white bread,slices cut into cubes
- 10tbspbutter,divided use
- 1largeonion,finely chopped
- 1cupcelery,finely chopped
- 4cupschicken or turkey broth
- 5eggs
- 1tbspfresh sage leaves,finely chopped
- 2tbspparsley,chopped
- Salt and pepper,to taste
- Cooking spray
- sage leaves,for garnish, optional
Instructions
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Prepare the honey cornbread according to post instructions.
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Cool the cornbread and crumble. Place the cornbread in a large bowl with the bread cubes and toss to combine.
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Preheat the oven to 350 degrees F. Coat a 9×13-inch pan with cooking spray.
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Melt 4 tablespoons of butter in a large pan over medium heat. Add the onion and celery and cook for 6 to 8 minutes or until softened.
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Season the vegetables with salt and pepper to taste. Place the vegetables in the bowl with the cornbread mixture.
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Melt the remaining 6 tablespoons of butter and pour into a large bowl. Add the chicken broth, eggs, salt and pepper to taste, and sage and whisk to combine.
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Pour the butter mixture into the bowl with the cornbread mixture and stir to combine.
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Transfer the stuffing mixture to the prepared pan. Bake for 45 minutes or until dressing is browned and cooked through.
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Sprinkle with parsley and garnish with sage leaves if desired. Serve.
Nutrition
- Calories: 751.85kcal
- Fat: 25.53g
- Saturated Fat: 10.27g
- Trans Fat: 0.52g
- Monounsaturated Fat: 8.09g
- Polyunsaturated Fat: 5.27g
- Carbohydrates: 104.38g
- Fiber: 9.12g
- Sugar: 13.77g
- Protein: 26.83g
- Cholesterol: 115.99mg
- Sodium: 1199.89mg
- Calcium: 332.90mg
- Potassium: 569.17mg
- Iron: 8.15mg
- Vitamin A: 143.51µg
- Vitamin C: 3.61mg
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