Cornbread dressing
Traditional cornbread dressing. I used one batch of cornbread that fits in a 8x8 pan.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 9
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
- 1/2 teaspoon salt
- 2 cups chicken broth
- 1/4 cup butter
- 1 cup celery chopped
- 1 cup onions diced
- 3 eggs beaten
- 2 teaspoons poultry seasoning
- 8 slices white bread
- 1 batch cornbread crumbled
- 2-3 teaspoons sage
- Carbohydrate 14.4979731482118 g
- Cholesterol 204.797777777778 mg
- Fat 15.365648703781 g
- Fiber 0.897111142244604 g
- Protein 7.77484055580118 g
- Saturated Fat 7.98132811111111 g
- Serving Size 1 1 Serving (150g)
- Sodium 653.108518704557 mg
- Sugar 13.6008620059672 g
- Trans Fat 1.64967042600325 g
- Calories 226 calories
Cut white bread into 1" cubes. Put in single layer on baking sheet. Place in oven on 250 degrees until bread dries out, turning so it becomes crisp on both sides. If cornbread is too moist, crumble it up and do the same. Let bread cool then mix bothmkinds together in a large bowl. Add sage and poultry seasoning and salt. Melt butter in frying pan and add onion and celery, cook until soft. Let cool some and then add to bread mixture and mix in. Gradually add in broth and mix. Taste and add more seasoning if needed. Mix in eggs. Put in buttered Pyrex or casserole dish. Cook at 375 covered for 30 mins, uncover and let it start to brown on top- around 15 mins.
