Cornbread Dressing Recipe

Name: Cornbread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups cornbread, crumbled and dried; 10 tablespoons butter, soft; 3 cups celery, chopped; 2 small onions, finely diced; 4 cloves garlic, minced; 2 red peppers, finely diced; 4 oz dried porcini mushrooms; 16 oz frozen corn; 4 eggs, beaten; 6 cups chicken stock*; 2 tablespoons fresh sage, chopped; 1/2 teaspoon nutmeg; salt and pepper to taste

Servings: persons

½ cups cornbread, crumbled and dried
10 tablespoons butter, soft
3 cups celery, chopped
2 small onions, finely diced
4 cloves garlic, minced
2 red peppers, finely diced
4 oz dried porcini mushrooms
16 oz frozen corn
4 eggs, beaten
6 cups chicken stock*
2 tablespoons fresh sage, chopped
1/2 teaspoon nutmeg
salt and pepper to taste

1
Preheat oven to 375u00b0, and butter one 7x11x2 glass baking dish with 1 tablespoon of butter.
2
Melt 4 tablespoons of butter in a large skillet. Start by gently sweating the onions. After the onions turn translucent, add the garlic, and then the red pepper and celery. Let them cook until all of the vegetables are soft.
3
Meanwhile, re-hydrate the porcini by heating two cups of the broth until simmering, and cooking the porcini in the broth for one minute. Remove the mushrooms; wring them out by squeezing them in your hand, then dice.
4
Add the nutmeg and sage to the pan with the cooked vegetables and cook for 5 more minutes, and add the two cups of chicken stock used to re-hydrate the mushrooms and deglaze the pan.
5
Combine the cornbread, cooked vegetable mixture, porcini, eggs, and corn into a large bowl. Slowly mix in remaining stock until you reach a consistency that looks slightly more moist than you would like the stuffing to be served.
6
Pour the mixture into the prepared glass baking dish and spread remaining butter over the top of the dressing.
7
Bake for 1 hour until it forms a nice crust.

1178

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cups cornbread, crumbled and dried, 10 tablespoons butter, soft, 3 cups celery, chopped, 2 small onions, finely diced, and more.

Yes, Cornbread Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cornbread Dressing

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