Thanksgiving Day, many years ago I found out that my husband told his mom to bring the dressing because all I knew how to make was Stove-Top Stuffing. Now I guess there isn’t anything wrong with Stove-Top Stuffing since that is what my mom always made. But here is a difference between stuffing and dressing. And my husband and his family that were coming over for Thanksgiving dinner were wanting dressing. I was horrified when I found out and felt like a failure.
But that just made me determined to teach myself how to make cornbread dressing before the next holiday gathering just 4 short weeks later. Because of this my husband was also a cornbread dressing taste tester several times before Christmas.
½ cup finely chopped celery
½ cup finely chopped onions
1 stick margarine
1 pan of cooked, cooled, crumbled cornbread
1 can chicken broth
1 egg, beaten
2 eggs, boiled, cooled, chopped
2 tsp poultry seasoning
1 tsp ground sage seasoning
¼ tsp salt
1/8 tsp pepper
Melt margarine in pan. Add celery & onion. Saute on low until tender, about 5 minutes.
While the veggies are sautéing, in a large bowl, combine the crumbled cornbread, broth, beaten egg, boiled chopped eggs, poultry seasoning, ground sage seasoning, salt, & pepper. Add sauted celery/onion mixture. Toss until all is moistened.
Pour into a 2 quart baking dish. Cover w/ foil.
Bake on 350 degrees for 30-45 minutes or until lightly browned on top & heated through. This doubles easily.
If you’d like the recipe for my Sweet Cornbread click here.