Cornbread Dressing Recipe

Name: Cornbread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 bunches celery; 4 bunches green onion; 4 pieces garlic; 6 large onions; 2 large green peppers; parsley; 1 large loaf bread, soaked in 1 qt. milk; juice from giblets; about 3 to 4 pt. chicken stock; 18 raw eggs; 3 tsp. black pepper; 5 tsp. salt; 2 sticks butter; cornbread, made from 2 c. cornmeal

Servings: persons

2 bunches celery
4 bunches green onion
4 pieces garlic
6 large onions
2 large green peppers
parsley
1 large loaf bread, soaked in 1 qt. milk
juice from giblets
about 3 to 4 pt. chicken stock
18 raw eggs
3 tsp. black pepper
5 tsp. salt
2 sticks butter
cornbread, made from 2 c. cornmeal

1
Chop the first 6 ingredients.
2
Cook celery first in grease until half done.
3
Add in order the next 4 ingredients.
4
Cook until almost done in grease.
5
Add water and simmer until done.
6
Add large loaf of bread, which was soaked in one quart of milk.
7
Gradually add juice from giblets and about 3 to 4 pints chicken stock.
8
Add 18 raw eggs, 3 teaspoons black pepper, 5 teaspoons salt and 2 sticks butter.
9
Add crumbled cornbread made from 2 cups cornmeal. Bake 30 minutes at 350u00b0.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 2 bunches celery, 4 bunches green onion, 4 pieces garlic, 6 large onions, 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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