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Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Cornbread Dressing

Southern Living NOVEMBER 2011

  • Yield: Makes 14 to 16 servings
  • Hands-on:25 Minutes
  • Total:2 Hours, 20 Minutes

Ingredients

  • 1/2 cup butter
  • 3 cups diced celery
  • 2 cups diced sweet onions
  • 1/2 cup finely chopped fresh sage
  • Cornbread Crumbles
  • 3 cups soft, fresh breadcrumbs
  • 4 large eggs, lightly beaten
  • 7 cups chicken broth
  • 1 tablespoon freshly ground pepper

Preparation

1. Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.

2. Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.

3. Bake at 400° for 45 to 55 minutes or until set and golden brown.

Try These Twists!

Chorizo-and-Dried Cherry Dressing: Saute 3/4 lb. diced chorizo sausage in 1 Tbsp. hot oil in a large skillet over medium-high heat 4 to 5 minutes or until browned; drain. Prepare recipe as directed, stirring sausage and 1 1/2 cups coarsely chopped dried cherries into breadcrumbs in Step 2.

Fresh Corn-and-Green Chile Dressing: Substitute 3 cups fresh corn kernels for diced celery and 1/2 cup chopped fresh cilantro for sage. Prepare recipe as directed, stirring in 2 (4-oz.) cans chopped green chiles with cilantro in Step 1.

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