Prep 15 mins
Cook 40 mins
Adapted from Brown's Guide to Georgia. This is our favorite dressing at Thanksgiving. Bake separately in a pan, then cut into squares to serve or spoon right from the pan. Time does not include making corn bread. I have used packaged cornbread stuffing but I think it is better with the homemade. Either works however. If you use preseasoned stuffing mix, you will need to cut back on the salt and adjust other seasonings to your taste.
- 3 cups cornbread, crumbled
- 2 -2 1⁄2 cups dry bread, crumbled
- 5 cups turkey broth or 5 cups chicken stock
- 2 -3 eggs
- 1⁄2 cup butter, melted
- 1 onion, chopped fine
- 1⁄4 cup celery, finely chopped
- 1⁄2 tablespoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 tablespoon dried sage or 1⁄2 tablespoon poultry seasoning
- Preheat oven to 425°F.
- Mix breads, add eggs and other ingredients.
- Mix well and continue to add broth until mixture is the consistency of cake batter or thick soup. (Really soupy - it will cook dry.).
- Bake in greased baking dish for about 40 minutes.
This was really yummy! I sauteed the vegetables in a bit of the butter. The only problem I had was that I salted my broth as well as the bread mixture. So, it was a little too salty. Next time, I will adjust for that. I used 4 cups of turkey broth and it filled a 3 quart gratin baking dish very nicely. Will be making again. Txoldham, thanks for the post!!
My mistake. I had seasoned cornbread mix and still added salt (although just half). However, the consistency is good. Will try again with PLAIN cornbread.
I'm someone who never cooks and can't really make much... This recipe came out super delicious!! I followed directions on making corn bread from Betty Crocker website, then used that cornbread for this recipe. I used exact measurements and followed directions exactly as they were given. I am now a believer in using online recipes. Lol. I'm now working on a turkey following directions from here. Going to use this recipe from now on! Won't have to get stuffing catered. :)