Sunday, November 22, 2009

Old-Fashioned Cornbread Dressing

(Copyright © 2009 Someday Gourmet) 

Inspired by: Suzanne McMinn
Prep Time: 20 mins. 
Cook Time: 60 mins.
Difficulty:  Level I
Yield: 12 servings 

  • 7 cups cornbread stuffing (a large bag)
  • 3 cups white bread, cubed
  • 2 cups celery, chopped
  • 3 cups onions, chopped
  • 2 tablespoons poultry seasoning
  • 2 tablespoon salt
  • 1/2 cup butter, melted
  • 3 cups chicken broth
  • 1 cup water
  • 3 eggs, lightly beaten
Preheat oven to 350 F.  Place the bread on a baking sheet in a single layer and bake for 5 minutes or until tips are slightly toasted.  Remove and set aside.

Saute the chopped celery and onions in a tablespoon of butter for 5 minutes or until softened.  Place the crumbled cornbread in a large mixing bowl, add 1 cup of broth and 1 cup water and stir until moist.  Add in onions and celery then cover with toasted white bread pieces.  Add salt and poultry seasoning.  Pour the melted butter and 2 cups of stock over all the ingredients and gently mix thoroughly.  Add more seasoning to taste.

Be sure to do all of your taste-testing before adding the eggs. Once you are done with the seasoning, add the eggs and mix well.

Spoon mixture into a greased 9 x 13 casserole pan and spread evenly.  Bake at 350-degrees for 30 minutes, covered with foil. Take the cover off and bake an additional 30 minutes until slightly crisp.

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