-
-
My review
Cornbread Dressing I
Beth Dillard
"This recipe has been handed down in my family for several generations, however, this is the first time it has been written with amounts of ingredients rather than a dash of this or a pinch of that. It was a real feat to get my mom to measure the ingredients before she mixed them all together. Enjoy!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 549 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.
- Preheat oven to 350 degrees F (175 degrees C).
- In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.
- In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.
- Bake in the preheated oven for 30 to 45 minutes.
Nutrition Facts
Per Serving: 549 calories; 32.6 g fat; 53.3 g carbohydrates; 11.1 g protein; 122 mg cholesterol; 2145 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 7893 Ratings
-
-
-
-
-
Most helpful positive review
11/20/2006
Wow! I took this dressing to a family gathering today and everyone flipped. I made two pans, for twenty people, and they could have eaten three. The only change I made was to add a can of cream ...
Most helpful critical review
12/2/2000
Be careful. The amount of cornbread and biscuits the recipe called for made the dressing too dry for our liking. But with a good gravy it was redeemed.
Most helpful
Most positive
Least positive
Newest
11/20/2006
Wow! I took this dressing to a family gathering today and everyone flipped. I made two pans, for twenty people, and they could have eaten three. The only change I made was to add a can of cream ...
12/2/2000
Be careful. The amount of cornbread and biscuits the recipe called for made the dressing too dry for our liking. But with a good gravy it was redeemed.
11/21/2011
As I am reading some of the reviews about my recipe and pondering why some of the reviewers are having problems with the dressing either being too moist or too dry, it occurs to me that it has t...
11/21/2004
This recipe has all my favorite ingredients and smells delicious. But unfortunately it came out of the oven like a sticky glob:( Maybe there was to much broth. Maybe another try and it will be...
6/28/2004
I prepared this dressing exactly as written and it was wonderful! This is the best dressing I have ever tasted. I have been looking a LONG time for a dressing that my kids would eat and this is ...
11/24/2001
This went over great at Thanksgiving. And I loved losing the raw egg drama. As long as this gets brown you know it is done. And it was perfect, not overpowering! I skipped the boiled eggs as we ...
12/25/2003
For my first time making dressing I had to have a recipe that included boiled eggs- like my grandmother used to make. I didn't add sausage and I cut the cornbread by 1/2 a cup-- but it came out...
11/25/2005
Perfect cornbread dressing recipe. Just the right flavor and moistness I wanted. I did add a bit more sausage and I cooked it first. But after eating it, I don't think it needed the extra saus...