More Great Recipes: Dressing | Side Dish | Stuffing

Cornbread Dressing


User Avatar
Member since 2007

Serves | Prep Time | Cook Time 45

Ingredients

3 stalks celery (chopped)
1 small onion (chopped)
1 to 2 loaves of cornbread (prepared)
1 can cream of mushroom soup
1 can cream of celery soup
1 to 2 cups of chicken broth
3 to 4 slices of dry bread or toast
1 egg beaten
1 tsp. sage


Saute celery and onion on the stove in butter or olive oil. Once vegetables are tender, add sage, soups and chicken broth. Bring this to a boil.


Crumble cornbread and toast together in a large mixing bowl. Pour the soup and vegetable mix over the breads. Mix together and add egg. Add additional sage as need. (Grandma Shirly claimed you could never add enough, but I find that 1 to 2 tsp. works well.)


Bake for 45 minutes or until done at 350 degrees in a sprayed pan.


Optional: I bake sage and black pepper into my cornbread and use 1 tsp. sage when mixing it all together.


Pairs Well With


Notes

Grandma Shirly made this corbread dressing every year for the holidays--it's now a staple in my holiday menu.

A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11109 Downloads
FREE
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart