Cornbread Dressing Recipe

Name: Cornbread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts water; 3 chicken thighs and 2 necks; 1 tablespoon poultry seasoning; 1/2 chopped onion; 1/2 fresh sprig rosemary; 1 fresh sprig thyme; 1 fresh sprig sage; 1 fresh sprig savory (optional); 1 clove garlic, minced; 1/2 teaspoon salt; 3 stalks celery, chopped; 1/2 onion, chopped; 1/4 cup chopped green pepper, optional; 1/2 cup bacon fat; 4 cups day old cornbread, crumbled; 2 slices day old bread crumbled, optional; 1 cup homemade chicken broth; 1/2 teaspoon freshly chopped thyme leaves, or dry thyme; 1/2 teaspoon freshly chopped sage leaves, or dry sage; Whole cranberries strained from can; Chopped pecans or walnuts; Sauteed oysters; Diced cooked chicken

Servings: persons

2 quarts water
3 chicken thighs and 2 necks
1 tablespoon poultry seasoning
1/2 chopped onion
1/2 fresh sprig rosemary
1 fresh sprig thyme
1 fresh sprig sage
1 fresh sprig savory (optional)
1 clove garlic, minced
1/2 teaspoon salt
3 stalks celery, chopped
1/2 onion, chopped
1/4 cup chopped green pepper, optional
1/2 cup bacon fat
4 cups day old cornbread, crumbled
2 slices day old bread crumbled, optional
1 cup homemade chicken broth
1/2 teaspoon freshly chopped thyme leaves, or dry thyme
1/2 teaspoon freshly chopped sage leaves, or dry sage
Whole cranberries strained from can
Chopped pecans or walnuts
Sauteed oysters
Diced cooked chicken

1
In a large pot, bring the broth ingredients to a boil over medium heat.
2
Lower the heat and simmer for 1 hour.
3
Strain and set aside.
4
Dressing:
5
Preheat the oven to 350 degrees F.
6
In a large saute pan, add the celery, onion, green pepper and bacon fat and saute until until the onions are translucent.
7
Add the cornbread, day old bread, if using, broth, thyme and sage.
8
Stir to combine and put in an 8 by 8-inch oven-proof baking dish.
9
The mixture will be moist.
10
Bake until the edges become brown, about 30 minutes.
11
Remove from the oven and serve with cranberries, pecans or walnuts, sauteed oysters or chicken.
12
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
13
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

670

kcal

Calories

Fat

Carbs

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 23 ingredients. The key ingredients include: 2 quarts water, 3 chicken thighs and 2 necks, 1 tablespoon poultry seasoning, 1/2 chopped onion, and more.

Yes, Cornbread Dressing falls under the Soups & Stews 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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