Southern Cornbread Dressing
This classic Southern cornbread dressing is deliciously moist , has the perfect balance of flavor , and packed with fresh veggies. This is a staple during the holidays !
Ingredients
- 1 10 inch skillet of cornbread Homemade or made from a package see notes
- 12 oz bag Pepperidge Corn bread stuffing Only this brand
- 1 stick of butter
- 2 stalks of celery
- 1 medium onion
- 2 eggs
- 32 oz chicken broth Have extra available
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional-1 cup of shredded chicken
Instructions
- Cook and cool your cornbread
- Preheat the oven to 350 degrees
- Dice your onions and celery
- Melt the butter in a skillet and cook the onions and celery until they are soft and set aside
- Crumble the corn bread into a large mixing bowl
- Add the bag of cornbread stuffing mix
- Add poultry seasoning, salt and pepper and stir together
- Stir in the chicken broth.
- Mix in cooled onions and celery
- Beat the eggs well and stir it into the cornbread mixture
- If added shredded chicken , add it now . At this point if you feel you need more broth you can add it . You want it somewhat soupy
- Pour it into a 9x13 pan sprayed with cooking oil
- Cover with foil and cook for 45 minutes
- Uncover and bake another 20-30 minutes , until golden brown
Video
Notes
The cornbread can be made the day before , it saves time and works better if slightly stale
Use your favorite cornbread recipe to make this, either homemade or from a package. If you make from a package you need to make enough for a 10 inch skillet which is usually 2 packages . I suggest using a cornbread that is not sweet if using a mix .
The shredded chicken is optional , I like it both ways
Using a homemade chicken broth makes this even better but not a requirement .
Do not use another brand of stuffing mix
This is Fantastic served with my Turkey Gravy
This will serve a crowd
Tried this recipe?Let us know how it was!