Recipe

Cornbread Dressing Recipe

	Sallyjo / All my dishes 1 year, 11 months ago Prep:5m Cook:40m Servings:8	Sallyjo
	cornbread cornmeal flour sugar salt eggs milk

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Ingredients

8 Tablespoons Butter

2 cups Onion, chopped

5 cups Cornbread

2 stalks Celery, chopped

1/2 cup Chicken Stock

4 Tablespoons Flat-leaf Parsley, chopped

1 teaspoon Salt, Kosher if available

1/2 teaspoon Black Pepper

Directions

Preheat Oven to 375 degrees F.

Melt the butter in a large sautéed pan. Add the onion and cook for 5 or 6 minutes over low to medium heat, until translucent. In a large bowl, break cornbread up; add the onion and butter mixture, celery, chicken stock, parsley, salt and pepper. Mix well. Place in a baking dish (or stuff turkey with mixture) and bake until done.

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Comments

jenniferbyrdez 1 year, 11 months ago said:
Southern dressing. Good stuff.

cdlsmith 1 year, 11 months ago said:
This is soooooo classic. Can't imagine Thanksgiving without it!

jesuslincoln 1 year, 11 months ago said:
How long is "until done"? I am not good with eyeballing things until they are done. How long do you usually cook it?

sallyjo 1 year, 11 months ago said:
I bake mine about 30 minutes. But I like mine really moist. I hate a dry dressing, which is one of the reason I make mine from scratch instead of Stove Top. Stove Top is too dry for my liking. If you want yours a little dryer, leave it in the oven for 45 minutes. All of the ingredients can be eaten already, you don't even have to bake it, but it won't be as good, in my opinion. So actually, you can leave it in as long as you like, it will be done at any amount of time, the oven is just to dry it out so that the flavors marry and it gets hot all the way through and a little browner.

silentwriter 1 year, 7 months ago said:
Interesting receipe, got to give it a try!

wilmaflint 1 year, 5 months ago said:
Thanks for changing the recipe as such, my remarks have been edited. If you'll add a little sage, poultry seasoning, cream of chicken (or mushroom or celery) soup to the ingredients listed in your recipe you'll end up with a wonderfully blended and tasty cornbread dressing.(I only use eggs when I leave out the cream soup).

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