Better Than Aunt Patti's Cornbread Dressing

Submitted by Pot Scrubber

"My Aunt Patti has been the designated cornbread dressing maker in my family for as long as I can remember. I was unable to attend Thanksgiving at her home this year so I set out on a mission to make my own dressing... it is my favorite dish at our holiday meals. I'm very proud of this recipe. It has turned out great. Aunt Patti would be heartbroken, however. So unfortunately, I'm gonna have to keep this a secret from my family. But I am thrilled to share this recipe with you. But please don't tell Aunt Patti."

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photo by Baby Kato

Ready In:: 1hr
Ingredients:: 8
Yields:: 1 9x13 casserole
Serves:: 10

ingredients

¹⁄₃ cup butter or 1/3 cup margarine
1 cup celery, chopped fine
¹⁄₂ cup onion, chopped
6 cups crumbled cornbread (Two packages of Martha White or Gladiola yellow cornbread mix )
2 teaspoons dried sage or 2 teaspoons poultry seasoning
¹⁄₂ teaspoon pepper
¹⁄₂ teaspoon salt
4 cups chicken broth

directions

Cook cornbread according to package directions. Cook for the minimum time and don't let cornbread brown as much as you normally would. Cut it up into pieces and after cool enough to handle then crumble it up leaving no large chunks and transfer to a very large mixing bowl. (I use the bowl from my Kitchen Aid).
In a microwaveable bowl (I use my four cup Pyrex measuring cup) put in your onion and celery and 1 cup of water. Microwave for 5-8 minutes until celery and onion are soft depending on how finely you sliced them. (keep the vegetable broth! it adds a of flavor!) Drop in the butter and let melt.
Combine all ingredients in the mixing bowl and mix well until cornbread has absorbed most of the liquids. It will be a little soupy but don't worry about it. Pour into a sprayed 9x13 casserole dish and bake at 425 for 30 minutes.
The center might still be a little wiggly but that is ok. It will set up nicely as it cools.
I cook in glass Pyrex cookware so if you are using a dark metal 9x13 casserole pan the cooking time might need to be less. I really don't know. Sorry.

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Reviews

Yummm, loved this tasty dish Potsie. The stuffing was soft, tender, flavorful and delicious. Served with carrots/parsnip and moose steaks for a wonderful meal. I was so excited to try your dish that I made cornbread from scratch. Thanks for sharing this wonderful recipe that I will enjoy often. Kudos on making into my Best of for 2020. We will be enjoying this often. Made for Cook-a-thon for our favourite Queen.

Baby Kato