Mama's Corn Bread Dressing

Mama's Corn Bread Dressing Recipe
Randy Mayor; Lydia DeGaris-Pursell
Get a head start by making the corn bread a day or two ahead.

Yield:

12 servings

Recipe from

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 375°.

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.

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.

Note:

November 2001
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