Grandmas Southern Cornbread Dressing Recipe

Southern Cornbread Dressing SmartyPantsKitchen

WebNov 6, 2020 · Add the chicken broth, poultry seasoning, black pepper and salt. Add a pinch of ground sage if you’re not using sage seasoned …

1. Use 2 packages of cornbread mix and follow package instructions or, make a double batch of my homemade cornbread
2. Place the sausage with sage in a skillet and cook it until it is browned; use a wooden spoon to break the sausage up into tiny pieces; when sausage is thoroughly browned; set aside
3. Preheat oven to 350ºF

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Traditional Southern Cornbread Dressing Grits and …

WebOct 18, 2020 · 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 …

1. Preheat the oven to 350 degrees F.
2. Add butter to a large skillet over low heat. Stir in onions, celery, and green bell pepper; saute vegetables for 10 minutes or until softened.
3. While the vegetables are cooking, crumble cornbread in a large bowl. Add hard-boiled eggs, two cups of chicken broth, and poultry seasoning.
4. Add the cooked vegetables and mix well to combine everything. You can use a spoon, but your hands work best for this task. Taste and add kosher salt and ground black pepper.

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Grandma's Southern Cornbread Dressing Recipe

WebSep 14, 2020 · Prep the Breads. Chop or tear the white bread into small ½ inch to 1 inch pieces. Crush the cornbread into small fine pieces, it is …

1. Preheat your oven to 350 degrees F. Then, chop the onion, carrots and celery into small chunks. Add the chopped veggies to a large saute pan with a bit of olive oil, salt and pepper. Stir occasionally and cook over medium heat until soft, about 7 minutes. While the veggies are cooking prepare the rest of the ingredients.
2. Chop or tear the white bread into small 1/2 inch to 1 inch pieces. Crush the cornbread into small fine pieces, it is okay if there is a mix of crumbs and chunks this will just add texture. Add them to a large bowl with the croutons and cornbread and toss until combined.
3. Once the veggies are soft, add everything (except the butter) to a extra large prep bowl and stir/toss thoroughly to combine. I like to add little bits of everything then stir, then add more and continue until I use all the ingredients. Be careful to spread herbs and seasonings out so you don't get big pockets of them. The dressing will be thick, chunky and a tad moist, but NOT watery.
4. Butter the sides and bottom of your baking dish then pour the dressing in. Spread it into an even layer then add small chunks of butter over top and drizzle with bit of chicken stock (this will keep it moist). Cover the dish with foil and bake on the center rack for 40 minutes.

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