Old Fashioned Cornbread Dressing
- Ready In:
- 2hrs 30mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 709.77-828.06 ml cornbread cubes (not Jiffy, used your favorite recipe but double the eggs called for in the recipe)
- 1 loaf French bread, pulsed in the food processor
- 226.79-283.49 g pepperidge farm herb seasoned stuffing mix
- 78.78 ml grated carrot
- 118.29 ml finely chopped green onion
- 59.14 ml finely diced green pepper
- 59.14 ml finely diced celery
- 59.14 ml finely chopped pecans
- 236.59 ml cream-style corn
- 14.79 ml dried parsley or 59.14 ml fresh parsley
- 2.46 ml oregano
- 2.46 ml thyme
- 2.46 ml sage
- 2.46 ml garlic pepper seasoning
- 3-4 eggs
- 118.29 ml melted butter, divided
- 473.18-591.47 ml chicken broth
directions
- Grease a 4-quart casserold dish; set aside.
- Preheat oven to 350 degrees.
- In large mixing bowl, add all ingredients except the raw eggs, melted butter and chicken broth. Toss to mix well.
- Add the raw eggs, 1/4 cup of the melted butter and chicken broth. Knead together until mixture holds together.
- Turn into greased casserole dish and pat top to smooth.
- Poor remaining 1/4 cup melted butter over top.
- Cover and bake in preheated overn for 1 hour.
- Remove from oven, uncover and let sit for 10 minutes before serving. Do not overcook or dressing will dry out.
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RECIPE SUBMITTED BY
I am married to my wonderful husband and have a beautiful two year old - Molly. I grew up cooking in both my grandmother's and mother's kitchens - but still strive to be as good as they were!! I am a weekend warrior cook - I just don't have time during the week to cook so I like to try new and different things on the weekend to prepare!