Cornbread Dressing

Cooking tutorial

Holy Words

Cornbread Dressing

Ingredients

• 1 large pan of cornbread, baked and cooled (about 9x13 inch)
• 6 slices white bread, toasted
• 1 stick (1/2 cup) butter
• 2 large onions, chopped
• 1 bunch celery (about 6 to 8 stalks), chopped
• 4 cups chicken broth (from boiling chicken or store-bought)
• 3 large eggs, beaten
• 1 tbsp poultry seasoning
• 1 tsp dried sage
• 1 tsp black pepper
• 1 tsp salt (adjust to taste)
• 1/2 tsp garlic powder

Instructions

1. 1

   Bake your cornbread a day ahead if you can, or at least a few hours before so it can get good and dry. Crumble the cornbread and toasted white bread into a real big mixing bowl until you have fine crumbs.

2. 2

   Melt the butter in a large skillet over medium heat and cook the onions and celery until they're soft and tender, about 10 to 12 minutes. You want them sweet and cooked down good.

3. 3

   Pour the cooked vegetables and all that butter right over your bread crumbs and stir it up real good. Add your poultry seasoning, sage, pepper, salt, and garlic powder and mix until everything smells wonderful.

4. 4

   Pour in the chicken broth a little at a time, stirring as you go, until the mixture is real moist but not soupy. Add the beaten eggs and mix everything together until it's all combined.

5. 5

   Pour the dressing into a greased 9x13 inch baking dish and spread it out even. Bake at 350°F for about 1 hour, until the top is golden brown and a little crusty on the edges.

6. 6

   Let it rest for about 10 minutes before serving so it sets up nice. Serve it hot alongside your turkey, chicken, or whatever main dish you got going.

Pro Tips

• ★The dressing should be wet enough to stick together when you press it but not swimming in liquid — if it looks too dry before baking, add a little more broth.
• ★Some folks like to add cooked, chopped chicken giblets or crumbled sausage to the dressing for extra flavor, and that's mighty good too.