Cornbread Dressing

READY IN: 1hr 10mins
Recipe by Shellbelle

This recipe is from the Rural Arkansas magazine, November 1982.

Top Review by Stoblogger

I used your recipe to make stuffing muffins for Thanksgiving. Instead of putting the dressing in a traditional baking pan I used an ice cream scoop to portion it into a greased muffin tin. I baked the stuffing muffins for about 25 minutes at 375°. They turned out perfect and everyone had a perfect portion of crunchy dressing.

Ingredients Nutrition

  • 4 cups crumbled white bread
  • 4 cups crumbled cornbread
  • 12 cup chopped white onion
  • 1 cup chopped celery
  • salt and pepper
  • 1 teaspoon sage (optional)
  • 3 cups hot chicken broth
  • 13 cup melted butter or 13 cup margarine

Directions

  1. Combine breadcrumbs, cornbread, onion, celery, and seasoning in a large bowl; mix well.
  2. Blend in broth and butter.
  3. Mixture should be very soft to allow for loss of moisture during baking.
  4. Add more broth if necessary.
  5. Spoon dressing into a lightly greased pan; bake at 350 for 1 hour or until well browned.
  6. Serve.

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