Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
Pour hot butter into batter, stirring until blended. Pour batter into pan.
Bake at 425° for 30 minutes or until golden brown. Cool.
Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.
Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.
*1 tablespoon dried rubbed sage may be substituted for fresh sage.
Andouille Sausage, Apple, and Pecan Dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done.
Whether it's Easter dinner or Christmas dinner, this ultimate comfort dish is perfect for holiday entertaining. Pairing with a pork roast, ham, or turkey will complement this dressing perfectly. Bring some colorful vegetables to the table with a simple green salad and some maple bacon green beans.
For the past 27 years (my whole life) and then some, the dressing served at holidays was purchased by my grandmother at the Piggly Wiggly. I was asked to make the dressing for Christmas this year. Since I had no idea how to make it, I researched and settled on this recipe. I needed to feed at least 25 people, so I increased the recipe by ¼. I was able to fill 2 9x13 dishes, and we had plenty for left overs. I had self-rising cornmeal, so I left out the baking powder and used just a little bit of baking soda. I knew the baking powder was in the cornmeal but I wasn’t sure about the baking soda, so that’s why I added it and the bread turned out just fine. The dressing was really liquidy when I poured it into the dishes, but it turned out perfectly moist and the texture was spot on. Everybody said it was the best cornbread dressing ever, and no, I did not solicit the compliments. I am now in charge of making the dressing forever...or until somebody can beat this recipe.
I've been trying to make cuteness dressing for years, since my mom became to inform to do so. She never had a recipe, just made it by instinct. I've been using cornbread only, no white bread. So today I stumbled upon this recipe and made a half batch as a trial run before Christmas. It was perfect! No guessing about how much sage, etc. My family will love me on Friday!
I just made this recipe and I love it! I used half of everything because that would've been too much. I accidentally used 1/2 cup of rubbed sage and I believe it wouldn't have tasted as good if I didn't. Cordova Tn
From Tn. and grew up with cornbread stuffing all my life. This a credible recipe but I much prefer eliminating the sugar and sage and using a pound or two of mild pork sausage that contains the sage. To do that, you must precook the sausage and crumble it into the stuffing before baking.
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