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Nutrition Facts
Serving Size 1 (122g) Recipe makes 10 servings The following items or measurements are not included below: cornbread dried sage pepper
Calories 75
Calories from Fat 60		(80%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 589mg		24%
Potassium 125mg		3%
Total Carbohydrate 1.7g		0%
	Dietary Fiber 0.4g	1%
	Sugars 0.8g
Protein 2.2g		4%
detailed view... how is this calculated?

Better Than Aunt Patti's Cornbread Dressing

Recipe #346776 | 1 hour | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Pot Scrubber
Jan 5, 2009

My Aunt Patti has been the designated cornbread dressing maker in my family for as long as I can remember. I was unable to attend Thanksgiving at her home this year so I set out on a mission to make my own dressing... it is my favorite dish at our holiday meals. The first attempt was darn good, but it needed more moisture and more sage. I thought the second attempt was just right and tasted like hers. But on the third attempt I micro'd the vegetables because all of my burners were in use. JACKPOT! It was an accidental discovery but the vegetables cook faster in the microwave plus the resulting flavorful broth sent the dish over the top. I'm very proud of this recipe. Aunt Patti would be heartbroken, however. So unfortunately, I'm gonna have to keep this a secret from my family. But I am thrilled to share this recipe with you. But please don't tell Aunt Patti.

SERVES 10 , 1 9x13 casserole (change servings and units)

Ingredients

1/3 cup butter or margarine
1 cup celery, chopped fine
1/2 cup onion, chopped
6 cups crumbled cornbread (Two packages of Martha White or Gladiola yellow cornbread mix )
1 tablespoon dried sage or poultry seasoning
1/2 teaspoon pepper
1 teaspoon salt
4 cups chicken broth

Directions

1
Cook cornbread according to package directions. Cook for the minimum time and don't let cornbread brown as much as you normally would. Cut it up into pieces and after cool enough to handle then crumble it up leaving no large chunks and transfer to a very large mixing bowl. (I use the bowl from my Kitchen Aid)
2
In a microwaveable bowl (I use my four cup Pyrex measuring cup) put in your onion and celery and 1 cup of water. Microwave for 5-8 minutes until celery and onion are soft depending on how finely you sliced them. (keep the vegetable broth! it adds a of flavor!) Drop in the butter and let melt.
3
Combine all ingredients in the mixing bowl and mix well until cornbread has absorbed most of the liquids. It will be a little soupy but don't worry about it. Pour into a sprayed 9x13 casserole dish and bake at 425 for 30 minutes.
4
The center might still be a little wiggly but that is ok. It will set up nicely as it cools.
5
I cook in glass Pyrex cookware so if you are using a dark metal 9x13 casserole pan the cooking time might need to be less. I really don't know. Sorry.