Cornbread Dressing
cornbread dressing for the holidays or anytime with roasted chicken or turkey, mashed potatoes, and gravy.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 5 minutes
- Served Person: 12
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cornbread
celery
onion
thanksgiving
christmas
holidays
side dish
winter
comforting
ozltepquvuxwgo thanksgiving
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
- 1 cup celery chopped
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 19-oz pkg cornbread mix
- 6 white bread slices
- 1/4 cup butter or margarine
- 1 cup onion chopped
- 1 1/4 tsp poultry seasoning
- 1 tsp sage
- 2 cans chicken broth
- 1/3 cup fresh parsley or some dried parsley finely chopped
- 2 large eggs very slightly beaten
- Carbohydrate 34.7465805923442 g
- Cholesterol 81.5633333333333 mg
- Fat 11.1579381490989 g
- Fiber 3.47703993485426 g
- Protein 6.02581077151439 g
- Saturated Fat 4.3674556303786 g
- Serving Size 1 1 Serving (131g)
- Sodium 731.70061485401 mg
- Sugar 31.26954065749 g
- Trans Fat 0.957227323588992 g
- Calories 263 calories
Bake cornbread according to package directions; cool. Crumble cornbread into a large bowl. Cut or tear bread into 1/2 inch cubes, and add to cornbread. Melt butter in large skillet; add onion and celery, and saute 10 min. or until tender. Remove from heat; stir in poultry seasoning and next 3 ingredients. Stir into bread mixture along with chicken broth, parsley, and eggs; spoon into a lightly greased 2-qt. casserole. Bake dressing at 325 degrees for 35 min. or until golden brown. 8 servings.
