- 1 tablespoon vegetable oil
- 1 cup yellow onion (chopped)
- 1 cup chopped celery
- 5 cups cornbread (cubed day-old)
- 5 cups white bread (cubed day-old)
- 3 cups chicken broth
- 3 tablespoons unsalted butter (melted and divided)
- 3 tablespoons chopped fresh sage (finely)
- 3 tablespoons finely chopped fresh parsley
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 2 large eggs (lightly beaten)
|Calories220Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
Wright 24 Nov 2017
Loved it. I let the broth soak into the bread crumbs for some time before baking
Sue T. 10 Nov 2017
Made half a recipe with half skillet of leftover cornbread and two hearty slices of my husband's homemade bread. It was delicious and moist. Didn't make gravy so that was a plus. The seasoning was perfect. Saved recipe for Thanksgiving in two weeks. Will have leftovers with fried chicken tomorrow. This is a great and easy recipe for me!! Thanks
Kathy W. 17 Nov 2015
The recipe is good, but I made a few changes. I use all cornbread, in mine. I also use bacon -- fried crisp, drained, and very finely diced. The rest of this recipe is the same as our family's traditional dressing.
Jana H. 17 Nov 2015
Added to this dressing recipe, or the variations below, I do add approximately a half cup - cup of dried cranberries and two fresh, peeled and chopped, granny smith apples. The sweet/tangy of these two fruits are delicious with the savory spices/herbs, and overall taste and texture of cornbread dressing..
Gail S. 17 Nov 2015
In Texas I grew up with a more cornbread "dressing" than bread and more solid than seeing chunks of bread. My recipe uses 7 cups cornbread to 3 cups bread. This recipe may taste good, but I prefer the more cornbready flavor. My recipe calls for 1/2 cup melted butter, 2 cups chopped celery, 3 cups chopped onions, 3-4 cups of broth, 3 eggs, and the 2 Tbl poultry seasoning, 1 tsp [or more] sage, 1 tsp salt, pepper if desired.. I dry out bread either in the oven or leave out to dry in a bowl. Mix cornbread, onions and celery; pour melted butter and broth over that; add seasonings gradually; taste test before adding eggs; pour into 9 x 13 pan and bake covered at 350 for 30 minutes; take off cover and bake an additional 30 minutes. You can make a day or more ahead and then just cook on Thanksgiving. I'm sure they're both tasty - just thought I'd share.
Aaron O. 17 Nov 2015
This is very similar to how I generally make mine. I was thinking this year of trying something different, like maybe adding dried cranberries to the mix. Thoughts?