My mom makes the best dressing, and it’s the recipe that her aunt taught her. It’s so good that sometimes people request it from her year-round. If you’ve never tried classic southern dressing, give it a try! It’s just the perfect bite with turkey and gravy.
Southern Cornbread Dressing
Equipment
- 1 food processor
Ingredients
- 1 pan yellow cornbread can make the day before
- 1 bag Pepperidge farm herb seasoned stuffing
- 1 large yellow onion
- 3 celery stalks
- 3 hard boiled egg
- 32 oz chicken broth
- 2 tbsp sage
- salt and pepper
Instructions
- Preheat oven to 350
- Finely dice celery and onion in a food processor. Dry out, then finely dice eggs. Set aside.
- In a large bowl, add stuffing mix, celery, onion, eggs, and about 3/4 cornbread pan
- Season with sage, salt, and pepper. Add enough chicken broth to make the consistency of thick cake batter. If you add too much chicken broth, you can add some of the cornbread lin your pan. "I usually take and slap the batter with my spoon and you can kind of hear when it's right" – Mama Lisa
- Taste the batter. You should be able to taste the sage, but it will get stronger when cooked.
- Grease 9×12 pan with butter, pour batter in, smooth the top, and bake for about 45 minutes or until golden brown.
Tried this recipe?Let us know how it was!