Easy Cornbread Dressing Recipe
Easy Cornbread Dressing Recipe
Will Altman
8?(depends on how hungry you are)
30 minutes
1 hours
Southern American
Holiday Recipes
This is a simple cornbread dressing recipe that I came up with for those last minute holiday hustlers. Its not too complicated and you may already have the ingredients for it in your pantry.
Ingredients
- 1 Quickie Bag batch of cornbread using Our Classic Cornbread Recipe on the bag or on altmanfarm.com
- 2 large sweet onions (or 3 if you love onions like I do) diced
- 3 stalks of celery diced
- ¾ cup chicken broth
- freshly cracked black pepper
- 1 teaspoon salt
- 1 stick salted butter
- 2 teaspoons Poultry Seasoning
- 1 can Cream of Chicken Soup
- 3 eggs
- Optional: 3 hard boiled eggs, diced
- Optional: Dried Sage (or fresh)
Directions
Make Cornbread according to the recipe on the bag or our Classic Cornbread Recipe.
Either make the cornbread the day before or slice hot cornbread into big chunks to cool faster.
Optional: Hard-boil 3 large eggs, peel and finely dice when cooled. These can be made the day before and kept in the fridge.
Crumble the cornbread when cooled into a large mixing bowl
Dice onions and celery. Sauté in a large pan over medium-low heat with the whole stick of butter for about 20 minutes or until translucent. Add the 2 teaspoons of poultry seasoning and cracked black pepper to taste.
Pre-heat oven to 350 degrees.
Add the sautéed onions and celery into crumbled cornbread and stir. Let it cool for 5 minutes. Make sure to get all the butter and seasonings from the pan into the bowl.
Crack 3 eggs into a bowl and lightly beat
Add Remaining ingredients cream of chicken soup, ¾ cup chicken broth, diced boiled eggs, 1 teaspoon kosher salt, and eggs to the mixing bowl and mix thoroughly.
Empty bowl into a 9x13 (or smaller) glass or ceramic dish, spreading evenly and bake at 350 for 40-45 minutes.