Momma's Cornbread Dressing
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 3 large eggs lightly beaten
- 1/2 teaspoon black pepper fresh ground
- 6 cups yellow cornbread crumbled (not sweet cornbread)
- 7 slices white bread dried (left out overnight) crumbled
- 1/2 large white onion diced
- 3 teaspoons poultry seasoning
- 1/2 stick butter sub margarine or oleo
- 1 can cream of chicken soup campbells
- 2 cans chicken broth
- 6 stalks celery chopped with strings removed(if desired)
- 3 boiled eggs whites only, chopped(optional)
- Carbohydrate 34.9561391666667 g
- Cholesterol 145.739583333333 mg
- Fat 15.1003266666667 g
- Fiber 2.05970840020974 g
- Protein 9.62409166666667 g
- Saturated Fat 5.47460916666667 g
- Serving Size 1 1 Serving (222g)
- Sodium 1068.25525 mg
- Sugar 32.8964307664569 g
- Trans Fat 1.88816333333333 g
- Calories 315 calories
1. Preheat Oven to 375°. 2. Sauté the onions and celery in the butter until the onions are mostly clear. 3. In a 4 quart mixing bowl add cornbread, crumbled white bread, black pepper, eggs, poultry seasoning, and cream of mushroom soup. Lightly mix, add sautéed mixture and one can of chicken booth and mix thoroughly in a folding fashion by hand or with a wooden spoon. Do not use a mixer! 4. Add enough of the second can of chicken broth to make a medium thick batter (adding too much will add to the cooking time and/or make your dressing more watery). This step is to a persons taste as my Mom likes her dressing a lot more moist than most, and I guess I do too. 5. Pour into a 9x13 dish and bake in a 375 degree oven for 30 minutes or until top is browned and "not doughy inside." (Never figured out exactly how to test "not doughy inside." But I kinda shake the pan until it doesn't giggle much in the middle.) Let stand for 30-60 minutes. Taste's better the second day. In my humble opinion.
