Southern Cornbread Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
1 yellow onion, chopped |
6 green onions, chopped |
3 stalks celery, chopped (chop some of the leaves from a couple of stalks) |
1 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 |
Directions:
1. Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
2. Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
3. Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
4. Add the egg, salt and pepper, mix well.
5. Turn the mixture into a baking dish and smooth with a spoon.
6. Bake at 350: until golden brown on top.
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