Go Back
Print
Notes
Smaller
Normal
Larger
Cornbread Dressing
No ratings yet
Print Recipe
Course
Vegetables and Casseroles
Servings
0
Ingredients
from Shirley Briggs
3
10-inch
pans of cornbread
made without sugar, day-old is good but not necessary
2
medium onions
chopped
6-8
stalks of celery
chopped
1
stick
butter
1
teaspoon
salt
Pepper to taste
3
teaspoon
poultry seasoning
1.5
teaspoon
sage
9
cups
Chicken broth
Instructions
Prep
Sauté onions and celery in butter.
Put broth in very large bowl.
Crumble corn-bread into broth.
Add onions and celery.
Add seasoning to taste.
Stir well.
You can also fold in chopped chicken at this point.
Mixture should not be dry.
Bake
Put in 2 9x13 baking pans and 1 8x8 pan.
Bake in 350 degree oven until slightly brown on top, about 30 minutes.
Notes
Tried this recipe?
Let us know
how it was!