Cornbread Dressing Recipe From Ebony Magazine

1. 1

   Finely chop vegetables and cook with sage, poultry seasoning and thyme in melted butter until tender, about 10 minute in large saucepan.

2. 2

   Combine cooked,crumbled cornbread, dried stuffing mix and cooked, finely chopped giblets in large mixing bowl.

3. 3

   Stir in chicken broth (add broth as needed)and cooked vegetable mixture and mix well. Season the dressing with cayenne pepper, salt & pepper to taste. Stir in raw egg.

4. 4

   Pour dressing in large pan. Bake at 400 degrees for 25-30 minute until lightly brown.

5. 5

   Yields 12-15 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.