Prep 30 mins
Cook 30 mins
My family's Cornbread Dressing looked more like cornbread than dressing. The first time my husband came to Thanksgiving Dinner with my family he almost asked them to pass the cornbread. When we ate our first Thanksgiving Dinner with his family, I learned his mom's secret to Wonderful Cornbread Dressing - Lots and Lots of Broth! I have made her version of Cornbread Dressing since, but I add chopped meat and eggs like my mom's recipe. Now we have a marriage of both mom's Cornbread Dressing.
- 1⁄2 cup water
- 1⁄3 cup bell pepper, chopped
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1⁄4 cup reduced-calorie margarine
- 4 cups cornbread, crumbled
- 3 cups breadcrumbs, toasted
- 1⁄2 teaspoon pepper
- 1⁄3 teaspoon salt
- 2 cups chicken broth
- 1 teaspoon rubbed sage
- 1⁄4 cup chicken or 1⁄4 cup turkey or 1⁄4 cup pork, chopped
- 1 hard-boiled egg, chopped
- In skilet brown bell peppers, onions,and celery in margarine.
- When onions are clear add 1/2 cup water.
- Cover and simmer 7 minutes.
- Combine vegetable mixture with remaining ingredients and mix well.
- At this point,you can add some of the meat you will serve the dressing with and the egg , to make it more like my mom's giblet style cornbread dressing.
- Place mixture in covered casserole at 350 degrees for 30 minutes. If dry, add more broth, to make this like my mother in laws it should be more like "mashed potatoes" instead of my mom's "cornbread".
- Add more sage to taste.