Southern Cornbread Dressing
Try this Southern Cornbread Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- salt and pepper to taste
- 1 stick unsalted butter
- 1 teaspoon dried thyme
- 2 cups celery chopped
- 2 tablespoons bacon grease
- 2 cups onion chopped
- 1 pan buttermilk cornbread
- 3 large homemade buttermilk biscuits
- 1/2 teaspoon dried sage or 1 teaspoon chopped fresh sage
- 2 quarts (or more as needed) turkey stock
- additional butter for top
- Carbohydrate 162.097870136883 g
- Cholesterol 494.458000395381 mg
- Fat 133.670652603072 g
- Fiber 0.0900500012040138 g
- Protein 109.964852592846 g
- Saturated Fat 80.8573387625928 g
- Serving Size 1 1 -12 (1632g)
- Sodium 1726.10280873685 mg
- Sugar 162.007820135679 g
- Trans Fat 7.03255690530355 g
- Calories 2266 calories
Make cornbread and biscuits the day before.Crumble cornbread and biscuits on sheet pans and let dry overnight.Preheat oven to 375.Grease 9x13 dish. Use another 8x8 dish if you have extra.Melt butter and bacon grease in large skillet and saute celery and onions until tender.In large mixing bowl, combine cornbread and biscuit crumbs.Add celery and onions and all the seasonings and stir gently.Add one quart of stock and stir until mixed well.Add additional stock until consistency is very moist but still thick.Add salt and pepper to taste.Pour dressing into prepared dish.Dot butter on top of dressing and cover with foil.Bake for thirty minutes, then remove foil and bake another twenty to thirty minutes, until well browned.
