Description
No matter what else is on the menu, this perfectly moist and seasoned Cornbread Dressing will be the talk of your holiday table!
Ingredients
- 1/2 cup chopped onion
- 1 cup chopped celery
- 1/2 cup unsalted butter
- 4 cups cornbread, crumbled
- 3 cups white bread, allowed to dry some, crumbled
- 1/4–1/2 cup chicken broth
- 1/4 cup evaporated milk
- 2 large eggs, lightly beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon sage
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch baking dish and set aside.
- In a large saucepan, heat the butter over medium heat. Add the chopped onion and celery. Let sauté until tender, about 5 minutes.
- Add the crumbled cornbread and white bread to a large mixing bowl. Stir in the sauteed onion and celery.
- Pour 1/4 cup chicken broth, evaporated milk and lightly beaten eggs over the bread mixture and stir until well combined. Mixture should be moist & mushy. Add additional chicken broth, if needed.
- Season to taste with salt, pepper, poultry seasoning and sage.
- Pour into the prepared baking dish and bake for about 40 minutes or until set.