In our family, dressing may be the real star of the holiday meal show. I like it fragrant with herbs.
I make this large recipe so that I can freeze it at Thanksgiving and have it again at Christmas. You can cut this recipe in half if that’s all you need. But, if I am not freezing it, I am always giving some away. I also sometimes make it up the day before, leaving out the eggs and essence. Add eggs and essence just before baking. Anything you can do ahead helps on the big day. I say, make it work for you!
Cornbread Dressing
- Total Time: 1 hour 45 minutes
- Yield: 2 quarts 1x
Description
In our family, dressing may be the real star of the holiday meal show. I like it fragrant with herbs.
Ingredients
Scale
- 2 pans cornbread
- 1 12 oz package Pepperidge Farms Herbed Stuffing mix
- 2 large onions
- 6–8 ribs celery
- 2 bunches of green onions
- 1 bunch fresh parsley
- 4–5 fresh sage leaves
- Turkey essence (if available)
- 2 quarts chicken stock
- 6 chicken bouillon cubes
- 1 1/2 Tbsp poultry seasoning
- 1 1/2 Tbsp granulated garlic
- 6 eggs
- 1 stick butter
Instructions
- Coarsely crumble cornbread in very large mixing bowl. Add stuffing mix and toss together.
- Finely chop vegetables and herbs. (I pulse onions, celery, and herbs in small batches in food processor so that veggies are chopped, not pulverized.)
- Dissolve bouillon in stock and set aside.
- Beat eggs and set aside.
- Mix breads, vegetables, stock, and essence, if available. Add poultry seasoning and garlic. Taste and add any additional seasoning. Add eggs last.
- Heat oven to 350 degrees Fahrenheit.
- Place stick of butter in 13 x 9 pan and place pan in hot oven until butter melts and bubbles.
- Pour appropriate amount (about 2 quarts) of dressing in pan and slightly mix in butter.
- Bake for 45 minutes or until set and golden brown.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Thanksgiving Sides
- Cuisine: American, Southern
Keywords: Comfort food, Thanksgiving foods, Christmas sides, Southern food
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