Mom's Cornbread Dressing
Recipe: #14933
October 21, 2014
Categories: Side Dishes, Eggs, Christmas, Thanksgiving, Oven Bake, Kosher Meat, more
"Old family favorite. Use my cornbread recipe, not a fluffy sweet cornbread. If using canned broth, buy an extra can, just in case. Note to family: the cream is my addition, Mom didn't use it."
Original is 18-24 servings
Ingredients
Nutritional
- Serving Size: 1 (185.5 g)
- Calories 331.3
- Total Fat - 15 g
- Saturated Fat - 4.5 g
- Cholesterol - 98.4 mg
- Sodium - 847.5 mg
- Total Carbohydrate - 33.7 g
- Dietary Fiber - 3.6 g
- Sugars - 5.3 g
- Protein - 14.6 g
- Calcium - 113.4 mg
- Iron - 2.7 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Day Before: Make cornbread. Pinch up white bread into 1/2" pieces and toast in oven until dry but not brown or hard. I use 2 half-sheet baking pans set at 200 degrees for 1 hour.
Step 2
Dice celery and onion, put them in a baggie in fridge.
Step 3
4 Hours Before Serving: Crumble cornbread by hand into a large bowl with pinched bread. Add eggs, sage, salt, pepper and cream. Add half the broth and stir. Continue to add broth until you reach the right consistency. You want enough liquid so that the bread will soak it up and still be slightly soupy.
Step 4
Let set for 2 1/2 hours. Then preheat oven to 350 degrees. If using a disposable pan, spray with pam. If using a regular pan, cover with heavy aluminum foil and spray with pam. If disposable pan is not sturdy, place it on cookie sheet.
Step 5
1 1/4 Hour Before Serving:
Step 6
Pour dressing into pan and place in oven. Start checking at 45 minutes. The size of your pan will determine the cooking time. The deeper the dressing, the longer it will take to cook.
Tips
- 9 x 13 heavy disposable pan with deep sides, or heavy duty aluminum foil for your own 9 x 13 pan.
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