Cornbread Dressing
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
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