Prep Time: 30 mins | Cook Time: 45 mins | Yield: 10 to 12 servings
Moist, light, fluffy cornbread dressing with a perfectly golden and crispy crust. This recipe always stands out and I can understand why. This is incredible, we have to keep an eye or else this will be gone even before we put this on the table.
This will be excellent for the Holidays! I am sure everyone will love this and sure ask you for the recipe. And you know what’s best? You can even make this ahead! Don’t have time to prepare or want a simplified celebration, this is perfect!
I’ve seen different ways to prepare cornbread dressing and they are equally good. But this here is my favourite. Super simple, not fussy, and give me the same superb result always!
2 c chopped celery
2 large onions, chopped
1 stick margarine
5 c crumbled buttermilk cornbread (dry)
5 c dry bread crumbs
3 c turkey or chicken broth
1 stick butter
4 large eggs beaten
1 1/2 tsp poultry seasoning
3 tsp sage or to taste
1 tsp salt or to taste
1 tsp pepper or to taste
HOW TO MAKE CORNBREAD DRESSING
Step 1: Ready the oven. Preheat it to 190 degrees C or 325 degrees F.
Step 2: Grease a large baking pan with cooking spray.
Step 3: Combine the onion mixture, celery, beaten eggs, bread crumbs, melted butter, chicken broth, sage, poultry seasoning, salt, and pepper until incorporated. To prevent drying, ensure that the dressing is wet before cooking.
Step 4: Cover and bake in the preheated oven for about 35 minutes.
Step 5: Uncover and continue baking for 10 minutes more or until brown.
Step 6: Once done, remove from the oven and onto a wire rack to cool at room temperature.
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