Cornbread Dressing Recipe
This cornbread dressing recipe will have everyone remembering the good old flavors that compete with your grandmothers recipe. The texture and flavor of cornbread dressing works well with any number of meats, and can grace a table even if there is not a large turkey accompanying it. Easy to make, easy to impress, what could be better?
For this cornbread dressing recipe, you will need these ingredients:
- 2 packages (16 oz) dry cornbread mix
- 1 diced onion (white works best)
- 1 clove garlic (minced)
- about a half of a bunch of celery, cut into small pieces
- 5 hard boiled eggs, cut into pieces
- 2 tablespoon sage
- 2 cans of chicken or vegetable broth (12 oz cans)
- 2 cups turkey stock
- salt and pepper to taste
- Prepare cornbread according to the packages. You can add even more flavor by replacing any water in the recipe with broth. Once the cornbread is cooked and cooled, crumble it into a bowl and set aside.
- In a skillet, combine the onion, garlic, celery and eggs and crumbled cornbread. Sprinkle the sage over it, then begin to add in the chicken and turkey broth, one cup at a time. You want the cornbread to be moist, but not soaking wet. You may not need the entire four cups of broth, so make sure you continue to mix everything together to ensure that the cornbread, onion, garlic, celery, and egg mixture is moist but not soaked.
- Combine the mixture into either a dutch oven, or a larger baking dish, and bake in a 350 degree preheated oven, and bake for 45 minutes to an hour.
- Once you pull it out of the oven, let it set and rest for a minute to let the mixtures really combine, then you will be able to serve with any meal for a great pairing.