Southern Cornbread Dressing
This southern cornbread dressing has been enjoyed in our family every Thanksgiving since I can remember. It is so simple and delicious, and perfect alongside oven roasted turkey breast!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 teaspoon salt
- 3 eggs
- 1/4 teaspoon black pepper
- 14 ounces corn bread crumbles ((weighed on a food scale or 4 cups))
- 4 slices white bread torn ((i used sunbeam))
- 2 stalks (very finely minced)
- 1/2 cup yellow onion (very finely minced)
- 1/2 cup unsalted butter (melted)
- 3.5 cups chicken stock
- cooking spray oil or butter to grease the casserole dish
- Carbohydrate 13.3698466716799 g
- Cholesterol 6.51000000426057 mg
- Fat 2.70842333503756 g
- Fiber 0.273216677347819 g
- Protein 6.30753000357888 g
- Saturated Fat 0.821137333789214 g
- Serving Size 1 1 Serving (256g)
- Sodium 355.10683353642 mg
- Sugar 13.0966299943321 g
- Trans Fat 0.217824833452629 g
- Calories 105 calories
Tear the white bread and cornbread into chunks.In a large bowl, combine the bread chunks, onions, celery.Pour the melted butter over the bread, onions, celery, and stir.In a separate bowl, beat the eggs, and stir in the chicken broth, salt and pepper.Pour the egg and broth mixture over the bread/ celery/ onion mixture, and stir to combine.Transfer to casserole dish that has been greased or sprayed with cooking spray.Bake at 375 for about 45 to 50 minutes minutes.
