Cornbread Dressing

Submitted by Amanda

"My Great grandmothers recipe for cornbread dressing. After her passing in 2005, It has become more and more important to try to recapture her in small ways. *Update- after careful review I mistyped the amounts of Sage and Poultry Seasoning- it is now correct - and thanks to a review- added a tablespoon of sugar to the cornbread. It turned out great.*"

 

• Ready In: 1hr 50mins
• Ingredients: 12
• Serves: 12

ingredients

• 16 ounces Pepperidge Farm Herb Stuffing
• 2 (6 ounce) boxes Martha White yellow cornbread mix
• 1 tablespoon sugar
• 6 eggs, beaten
• 4 stalks celery, diced
• 2 medium onions, diced
• 1 tablespoon poultry seasoning
• 1⁄2 tablespoon sage
• 2 teaspoons pepper
• 1 cup butter
• 4 (10 1/2 ounce) cans cream of chicken soup
• 42 ounces chicken broth

directions

1. Make cornbread according to package directions- Adding 1 Tbsp Sugar.
2. Heat oven to 350 degrees.
3. In a LARGE pan mix stuffing mix, crumbled cornbread, and 2 cans of broth.
4. Chop onion and celery and saute in the 2 sticks of butter.
5. Heat soup in a seperate pan
6. Mix heated soup in with cornbread and stuffing mix.
7. Add onions, celery, beaten eggs, poultry seasoning, sage, pepper and mix thouroughly into dressing.
8. You want dressing to be very "juicy". If it gets dry add more broth.
9. Cook until browned on top - about 1.5 hours or so.

Reviews

[Alan Leonetti]

This is a very good recipe; however, the sage and poultry seasoning is far too overpowering and too much. It kills the taste of the cornbread. Reduce it to 1 tablespoon of either sage or poultry seasoning, and also add 1 tablespoon of sugar or Splenda to bring out the taste of the cornbread. Trust me on this. [e-mail]