Southern Cornbread Dressing Recipe #4470
This is how my Grandmother made it. This can also be used to stuff the turkey, chicken, etc. I have found that the stuffing has a better flavor if mixed the day before you need it then bake right before serving. If you like sage, a pinch adds even more flavor.
by JANIC412
Servings unknown Correct this
- 1 yellow onion, chopped
- 6 green onions, chopped
- 3 stalks celery, chopped (chop some of the leaves from a couple of stalks) or 8-9 inches cornbread (can use a mix or homemade)
- 6 pieces white bread, toasted
- 1 egg, beaten
- chicken broth, to moisten (can use canned or homemade)
- salt and pepper
- Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
- Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
- Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
- Add the egg, salt and pepper, mix well.
- Turn the mixture into a baking dish and smooth with a spoon.
- Bake at 350: until golden brown on top.
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5 stars