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Mama's Corn Bread Dressing

Randy Mayor; Lydia DeGaris-Pursell
Yield 12 servings
Get a head start by making the corn bread a day or two ahead.

Ingredients

  • 5 cups Mama's Corn Bread, crumbled
  • 3 cups (1-inch) cubed, toasted white bread (about 5 [1-ounce] slices)
  • 1 cup crushed saltine crackers (about 20 crackers)
  • 3 cups vegetable broth
  • 2 cups chopped celery
  • 2 cups chopped onion
  • 1/4 cup butter
  • 1 1/2 teaspoons dried rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1 large egg white
  • Cooking spray

Nutrition Information

  • calories 243
  • caloriesfromfat 39 %
  • fat 10.5 g
  • satfat 3.7 g
  • monofat 3 g
  • polyfat 2.5 g
  • protein 7.1 g
  • carbohydrate 30.4 g
  • fiber 2.6 g
  • cholesterol 65 mg
  • iron 1.9 mg
  • sodium 622 mg
  • calcium 68 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 3 ingredients in a large bowl. Combine the broth, celery, onion, and butter in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Add broth mixture to corn bread mixture, stirring well. Add sage and next 4 ingredients (sage through egg white); stir well to combine.

  3. Pour the mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 45 minutes; cover and bake an additional 30 minutes or until golden.