South Your Mouth: Mama’s Cornbread Dressing

South Your Mouth: Mama’s Cornbread Dressing

Yield: Yield: 12-15

www.southyourmouth.com

  • Family-size pan of cornbread (see notes)
  • 1 14-oz. bag Pepperidge Farm herb stuffing
  • 1/2 cup butter, plus more for greasing the pan
  • 1 large onion, diced
  • 1 1/2 cups diced celery
  • 1/2 teaspoon poultry seasoning, or to taste
  • Salt & pepper to taste
  • 4 cups chicken or turkey broth
  • 1 can cream of chicken soup
  1. Crumble cornbread into pieces uniform in size with the herb stuffing. Add cornbread and stuffing to a large bowl; set aside. Melt butter in a large skillet over medium-high heat; add onions and celery and sauté 4-5 minutes to soften them up a bit. Add contents of skillet to cornbread mixture. Add salt, pepper, poultry seasoning, broth and cream of chicken soup to a mixing bowl then stir until thoroughly combined. Add broth mixture to cornbread mixture then gently toss until all ingredients are just combined. Taste for seasoning at this point and add more if you like. I start with a small amount of each and go from there – how flavorful your broth is has a lot to do with how much additional seasoning is needed. Do not over-mix the dressing or you'll end up with a dense loaf that requires a knife and spatula to serve. Blech. Spoon cornbread mixture into a buttered 13x9 casserole dish. Bake, uncovered, at 350 degrees for 30-40 minutes. Notes: By ‘family-size’ I mean a 13x9 pan or large skillet of cornbread. You can also use 2 6-serving boxes cornbread mix, prepared Do not use a sweet cornbread recipe when making dressing If you like bell pepper in your dressing, add about a cup when sautéing the onion and celery My family likes to add chopped boiled eggs too! I think that's a regional thing

Ingredients

  • Family-size pan of cornbread (see notes)
  • 1 14-oz. bag Pepperidge Farm herb stuffing
  • 1/2 cup butter, plus more for greasing the pan
  • 1 large onion, diced
  • 1 1/2 cups diced celery
  • 1/2 teaspoon poultry seasoning, or to taste
  • Salt & pepper to taste
  • 4 cups chicken or turkey broth
  • 1 can cream of chicken soup

Instructions

  1. Crumble cornbread into pieces uniform in size with the herb stuffing. Add cornbread and stuffing to a large bowl; set aside. Melt butter in a large skillet over medium-high heat; add onions and celery and sauté 4-5 minutes to soften them up a bit. Add contents of skillet to cornbread mixture. Add salt, pepper, poultry seasoning, broth and cream of chicken soup to a mixing bowl then stir until thoroughly combined. Add broth mixture to cornbread mixture then gently toss until all ingredients are just combined. Taste for seasoning at this point and add more if you like. I start with a small amount of each and go from there – how flavorful your broth is has a lot to do with how much additional seasoning is needed. Do not over-mix the dressing or you'll end up with a dense loaf that requires a knife and spatula to serve. Blech. Spoon cornbread mixture into a buttered 13x9 casserole dish. Bake, uncovered, at 350 degrees for 30-40 minutes. Notes: By ‘family-size’ I mean a 13x9 pan or large skillet of cornbread. You can also use 2 6-serving boxes cornbread mix, prepared Do not use a sweet cornbread recipe when making dressing If you like bell pepper in your dressing, add about a cup when sautéing the onion and celery My family likes to add chopped boiled eggs too! I think that's a regional thing