Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Southern Living November 2011

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Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Recipe Summary

hands-on:
25 mins
total:
2 hrs 20 mins
Yield:
Makes 14 to 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

  • 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

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