Probably the most looked forward to part of Thanksgiving, besides the amazing desserts, is the dressing. This southern cornbread dressing is a recipe from South Georgia, and is sure to make your Thanksgiving meal a success!
Southern Cornbread Dressing
Prep Time: 30 mins
Total Time: 1
Servings: 8
Author: Christin Mahrlig
Ingredients:
8 tablespoons butter (1 stick)
1 package of cornbread, premade beforehand
3 medium onion, chopped finely
2 stalks celery, chopped finely
1 1/2 teaspoons dried sage
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
3 pieces dried bread or toast, crumbled
1/2 cup milk
3 eggs, lightly beaten
2 to 2 1/2 cups chicken stock or broth
2 tablespoons butter
Directions:
- Preheat oven to 400 degrees.
- In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.
- Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
- Add sage, poultry seasoning, salt, and pepper to onion mixture.
- In a large bowl combine crumbled cornbread and toast.
- Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.
- Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.
- Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.
- Bake at 350 degrees for 30 minutes, or until it turns light brown on top.
Recipe Notes
The cornbread should be made a day or two in advance
