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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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My Great grandmothers recipe for cornbread dressing. After her passing in 2005, It has become more and more important to try to recapture her in small ways. *Update- after careful review I mistyped the amounts of Sage and Poultry Seasoning- it is now correct - and thanks to a review- added a tablespoon of sugar to the cornbread. It turned out great.* Ingredients:
16 ounces pepperidge farm herb stuffing |
2 (6 ounce) boxes martha white yellow cornbread mix |
1 tablespoon sugar |
6 eggs, beaten |
4 stalks celery, diced |
2 medium onions, diced |
1 tablespoon poultry seasoning |
1/2 tablespoon sage |
2 teaspoons pepper |
1 cup butter |
4 (10 1/2 ounce) cans cream of chicken soup |
42 ounces chicken broth |
Directions:
1. Make cornbread according to package directions- Adding 1 Tbsp Sugar.
2. Heat oven to 350 degrees.
3. In a LARGE pan mix stuffing mix, crumbled cornbread, and 2 cans of broth.
4. Chop onion and celery and saute in the 2 sticks of butter.
5. Heat soup in a seperate pan
6. Mix heated soup in with cornbread and stuffing mix.
7. Add onions, celery, beaten eggs, poultry seasoning, sage, pepper and mix thouroughly into dressing.
8. You want dressing to be very juicy . If it gets dry add more broth.
9. Cook until browned on top - about 1.5 hours or so.
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