Cornbread Dressing
Not Just Sunday Dinner
Not Just Sunday Dinner
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  • 18 cups Print Ingredients Mexican Cornbread (recipe below) 1 (14-oz.) bag Herb Seasoned Stuffing 2 to 3 quarts Homemade Chicken Stock (recipe below)
  • 1 tsp salt 2 tsp ground black pepper 2 tsp poultry seasoning 2 lg minced onions 1 c finely chopped celery 1 c melted butter 4 eggs, beaten Instructions Crumble cornbread in a very large bowl. Add Herb Seasoned Stuffing to bowl. Pour stock over crumbs to soften and let stand while you prepare onions and celery. While bread crumbs are soaking, cook onions and celery in melted butter over low heat until softened, stirring occasionally. When soft pour onto bread crumbs and stir together. Add poultry seasoning and black pepper, stir and taste for seasoning. Add beaten eggs, stirring well. Pour into a large greased casserole dish. Bake at 350 degrees until lightly browned. If desired you can spoon into freezer container and freeze up to 6 months. Thaw dressing in the refrigerator and follow baking directions above. Makes about 18 cups Notes Can be stored in the freezer for about 6 months. 3.2.2708
  • onions
  • celery
  • 2¼ c. yellow cornbread mix 3 tbsp sugar ½ c. oil 3 eggs, beaten 1 (8.5-oz.) can cream style corn 1½ c. shredded Cheddar cheese 1 lg onion, grated chopped jalapeno peppers, to taste Instructions Combine all ingredients. Heat a large, well greased iron skillet at 400 degrees for 3 minutes or until very hot. Raise temperature of oven to 450 degrees. Pour batter into hot pan, bake at 450 degrees for 20 minutes or until golden brown. 3.2.2708
  • 3 lg yellow onions, unpeeled and quartered
  • unpeeled
  • cut
  • half
  • 20 fresh parsley sprigs
  • parsley
  • 15 fresh thyme sprigs
  • thyme
  • 20 fresh dill sprigs
  • dill
  • 1 head garlic, unpeeled and cut in half crosswise
  • garlic
  • 2 tbsp kosher salt
  • 2 tsp whole black peppercorns
  • 20- quart stockpot



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