Bridget Cunningham loves cornbread dressing and makes it for many family functions.
I've decided to publish my first recipe. I like to cook, especially baking.
One of my favorite dishes is cornbread dressing, or dressin' as we like to say it in the South. I can eat dressin' any time of year, and it's always a hit at family functions. In my opinion, this dish will go well with collard greens, black-eyed peas, and a big glass of sweet tea!
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I love this cornbread dressing recipe because of the dominant rubbed-sage flavor. The parsley flakes and thyme also make this dressing a savory dish that will keep you going back for seconds! I recommend making the dressing a day before you want to eat it so that the flavors develop better. I rarely freeze my food, so I wouldn't know if this dressing freezes well.
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Serves 6–10 people
- 1 package yellow or white cornbread
- 1 stick butter or margarine
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1 tablespoon rubbed sage
- 2 teaspoons thyme, dried and crushed (or fresh leaves)
- 2 teaspoons parsley flakes (or minced fresh-leaf parsley)
- 2 to 3 cans chicken broth, family size
- Black pepper
- Preheat oven to 350ºF.
- Prepare the cornbread according to its package, and let it bake for 25 minutes or until golden brown. When the bread is done, take it out of the oven and let it cool.
- In the meantime, melt 1 stick of butter in a medium-sized saute pan. Add the chopped onions and celery. Continue to saute the vegetables for 3 minutes.
- Add rubbed sage and thyme to the sauteed vegetables. Continue to cook for 5 more minutes or until the onion/celery is soft. Set aside.
- In a large mixing bowl, crumble the cornbread into pieces. Add the sauteed onion and celery to the crumbled cornbread and mix well.
- Add parsley flakes to the cornbread mixture and mix well.
- Pour chicken broth into the cornbread mixture to soften it. Add salt and pepper for seasoning.
- Pour the cornbread mixture into a glass pan. Bake at 350ºF for 20 minutes or until slightly firm.