Southern Cornbread Dressing
Ingredients
- 14 ounces corn bread crumbles (weighed on a food scale, or 4 cups)
- 4 slices white bread, torn (I used Sunbeam)
- 2 celery stalks very finely minced
- 1/2 cup yellow onion very finely minced
- 1/2 cup unsalted butter melted
- 3 eggs
- 3.5 cups chicken stock
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- cooking spray, oil or butter to grease the casserole dish
Instructions
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Tear the white bread and cornbread into chunks.
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In a large bowl, combine the bread chunks, onions, celery.
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Pour the melted butter over the bread, onions, celery, and stir.
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In a separate bowl, beat the eggs, and stir in the chicken broth, salt and pepper.
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Pour the egg and broth mixture over the bread/ celery/ onion mixture, and stir to combine.
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Transfer to casserole dish that has been greased or sprayed with cooking spray.
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Bake at 375 for about 45 to 50 minutes minutes.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
To freeze it, just perform all recipe steps, right up until you pour the uncooked mixture into the casserole dish. From there, just cover it well, and stick it in the freezer.
When it comes time to prepare it, you will want to take it out of the freezer a day or more ahead of time. You want to fully thaw it prior to cooking.
The best way to do this is to let it sit in a refrigerator for three days or so. However! We have also let it sit on the kitchen counter to thaw quicker than that. It can thaw in about 12 hours, give or take, depending on the temperature inside your house.