cornbread dressing recipes

Crockpot Cornbread Dressing

cornbread ((See cook's note))

salted butter

onion (small diced)

rib of celery (chopped)

green onions (chopped)

sage (chopped)

thyme leaves (divided use)

poultry seasoning

tsp garlic salt salt

tsp black pepper

tsp garlic

celery soup

chicken broth (adjust according to

eggs

In a skillet over medium high heat sauté onion, celery and green onion with butter for 5 minutes, until softened. To the skillet add sage, 2 tsp thyme poultry seasoning, garlic salt, pepper and granulated garlic.

In a large mixing bowl, whisk together eggs, soup and 3 cups broth. Add cooked vegetables, cornbread and bread to the bowl. Mix until fully moistened. (Depending on the dryness of the breads, add additional 1 cup broth. The mixture should be fairly wet.)

Spray a 6 quart slow cooker or similar with cooking spray. Pour dressing evenly into slow cooker.

Cover opening of slow cooker with doubled paper towels then place lid firmly on top. (This will prevent condensation from dripping back into the dressing.)

Cook on high for 2 1/2 -3 hours or on low for 4-6. Uncover and let stand for 5 minutes.

Garnish with reserved thyme and additional sage leaves before serving, if desired.

Southern Cornbread Dressing

savory cornbread

bread

butter

onion

celery

10 3/4 oz can cream of chicken with herbs soup or cream of chicken

eggs (beaten)

sage (may adjust to taste)

salt

garlic powder

onion powder

chicken broth

Preheat the oven to 350°F. Spray a 12 x  8 inch baking dish with cooking spray. Set aside.

In a skillet over medium high heat melt butter, with diced onion and celery. Season lightly with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables begin to soften and brown.

Meanwhile, place cubed cornbread and Italian bread into a large bowl. To the bowl add sautéed onion and celery, soup, eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder.

Gradually add stock stirring until all of the chicken stock is used and ingredients are fully moistened.

Pour cornbread mixture evenly into the prepared baking dish.. Bake for 50-60 minutes until the top is golden and baked through.

Serve immediately drizzled with turkey gravy.

There are so many things to love about this holiday classic, Traditional Southern Cornbread Dressing! In addition to the taste, which is divine, you can make this old-fashioned, southern-style recipe ahead, and it freezes beautifully.

Traditional Southern Cornbread Dressing

unsalted butter, (melted)

sweet onion, (medium, chopped)

green bell pepper, (medium, seeded and chopped)

celery (chopped)

eggs,

chicken broth (divided)

Kosher salt

black pepper

Preheat the oven to 350 °F.

Add butter to a large skillet over low heat. When it is melted, stir in onions, celery, and green bell pepper; saute vegetables for ten minutes or until softened.

While the vegetables are cooking, crumble cornbread in a large bowl.  Add hard-boiled eggs, two cups of chicken broth, and poultry seasoning.

Add the cooked vegetables and gently combine the ingredients. You can use a spoon, but your hands work best. Taste and add kosher salt and ground black pepper.

Add beaten eggs and mix well. Don&#x27;t be alarmed if the mixture is soupy. If it&#x27;s not, add up to one more cup of chicken broth, a little at a time, until it is soupy. It should be about the consistency of thick cornbread batter.

Pour the mixture into a well-greased 9 x 13-inch baking dish or large baking dish.

Bake uncovered for 45 to 50 minutes or until the dressing is set and golden brown on top.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1576847751/xokygl387p2jklyntpvv.mp4

There are so many things to love about Traditional Southern Cornbread Dressing! In addition to the taste which is divine, it's simple to make and both the cornbread and the dressing can be made well ahead of your holiday dinner and frozen. There is also a gluten-free option.

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Crockpot Cornbread Dressing

Southern Cornbread Dressing

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