Luby's Cafeteria Cornbread Dressing or Stuffing

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Cafeteria fans will enjoy this delicious side dish any time of year.

Ingredients Nutrition

  • 4 cups cornbread, crumbled (made from your favorite recipe)
  • 2 14 cups white bread, torn into 1 inch pieces (use day old or stale bread)
  • 2 12 cups chicken broth
  • 1 12 cups celery, minced
  • 34 cup onion, finely minced
  • 14 cup butter, melted
  • 3 tablespoons vegetable oil
  • 2 teaspoons rubbed sage
  • 34 teaspoon seasoning salt
  • 34 teaspoon pepper
  • 3 extra large eggs

Directions

  1. In large bowl, combine breads and broth; mix well and let stand for 15 minutes.
  2. Preheat oven to 375°F and lightly spray or grease a 2-quart casserole dish.
  3. Add celery, onion, butter, oil, sage, seasoned salt, and pepper to bread mixture. Toss lightly to coat evenly.
  4. In small bowl, beat eggs until foamy.
  5. Fold into bread mixture.
  6. Transfer to prepared casserole dish.
  7. Bake 50 to 65 minutes or until top is golden brown.

Reviews

(8)
Most Helpful

I made this for my family on Thanksgiving and they all loved it. I added more chicken broth than the recipe called for. My family likes dressing really moist

lkflanagan November 29, 2008

I made this for Thanksgiving, and I have to say I will definitely make this again. I doubled the recipe, and used Goya Sazon for the seasoned salt. I also only used half the amount oil since it didnt seem to need it, and it turned out delicious and amazing. Definitely a keeper.

yosoyanac November 27, 2013

When I worked at Luby's in Lake Jackson, TX, 26 years ago, we used this basic recipe, except we didn't use cornbread because our leftover cornbread had jalape

Suellyn Snobeck October 18, 2013

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