Southern Cornbread Dressing

Name: Southern Cornbread Dressing
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 1 pan, 8 serving(s)
Ingredients: 4 cups crumbled stale bread, toasted lightly; 4 cups crumbled cornbread (I use 1 recipe's worth of Buttermilk Cornbread ); 2 cups chicken broth, heated; 1/2 cup butter; 2 cups chopped onions; 2 cups chopped celery; 3 eggs; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 2 teaspoons poultry seasoning; 16 ounces sausage

Submitted by DeniseBC

"Many, many years ago I got this recipe as part of a recipe chain letter (remember when we did those via the mail and not on the internet?) After one try, it became my go to recipe for dressing. Many thanks to Jill Bretcher for sharing her grandmother's recipe with a total stranger. It is now my family tradition! Preparation time does not include making the cornbread."

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Ready In:: 1hr 25mins
Ingredients:: 11
Yields:: 1 pan
Serves:: 8

ingredients

4 cups crumbled stale bread, toasted lightly
4 cups crumbled cornbread (I use 1 recipe's worth of Buttermilk Cornbread)
2 cups chicken broth, heated
¹⁄₂ cup butter
2 cups chopped onions
2 cups chopped celery
3 eggs
1 ¹⁄₂ teaspoons salt
¹⁄₂ teaspoon pepper
2 teaspoons poultry seasoning
16 ounces sausage

directions

Preheat oven to 350. Crumble and cook sausage. Drain and set aside.
Combine bread and cornbread into a large bowl. Pour hot broth over the bread and let stand until softened.
Saute onion and celery in butter until tender; add to bread. Add eggs and ix in with your hands.
Add salt, pepper, and poultry seasoning and mix.
Add cooked sausage and mix again. The mixture should be "sloppy" wet; if it isn't wet enough, add more chicken broth.
The original recipe says it is enough to stuff a 10-15 lb turkey, but I prefer to cook in a 13x9 pan for 55 minutes.

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Tweaks

This is my go-to recipe every year. I leave out the sausage. It makes the dressing i grew up on for all my 71 years.

Wockett's Mom

RECIPE SUBMITTED BY

DeniseBC

USA

I live in a part of North Carolina that's close enough to Raleigh to commute, but far enough away to seem like another world. I am loving small town living; I spent the first 38 years of my life as a suburbs girl in Florida. I love going to a small church and the fact that in a few years here we almost always run into someone we know when we go into town. I can't imagine living anywhere else now! I work for a major computer storage company keeping one of our larger customers happy from a support (after the sale) perspective. My title doesn't really explain what I do, but the best way I've found to describe my work is that if everyone did what they were supposed to do, I would be out of work! I don't get to cook as much as I'd like to, but when I can, I love to try new recipes! I'm always looking for great make ahead or CrockPot recipes that accomodate my crazy work. I love the feature on 'Zaar where you can find recipes by searching for an ingredient. I've come up with more dinner ideas that way! I'm blessed with a husband who is always willing to try new things, but who is also happy to eat PBJ every night. That makes it easy for me, but I'm more fickle than that! With just the two of us I sometimes have to wait to try larger recipes until we have company or for a church event and I *try* to keep the fat and calories down in my cooking, although lately I haven't done so well with that! <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /> <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /> 8727534"

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