Cornbread Dressing
280kcal
Ingredients
Cornbread Dressing
- 1 batch prepared cornbread, crumbled about 8 cups
- 4 tbsp unsalted butter
- 1 large yellow onion, finely chopped
- 3 ribs celery, finely chopped
- 2 tsp dried sage
- 1 tsp dried thyme
- 1 tsp poultry seasoning
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 large eggs, lightly beaten
- 2 cups chicken broth, divided
- 0.5 cup heavy cream
Method
- Preheat your oven to 350°F and generously grease a 9x13-inch baking dish with butter or cooking spray.
- Melt 4 tablespoons butter in a large skillet over medium heat, then add the chopped onion and celery, cooking for 6-8 minutes until softened but not browned.
- In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, dried sage, thyme, poultry seasoning, salt, and pepper, stirring until evenly distributed.
- Pour in 1 1/2 cups chicken broth, the heavy cream, and beaten eggs, then mix gently until the dressing is moistened throughout but still maintains some texture.
- Transfer the dressing mixture to the prepared baking dish, pressing down lightly, then drizzle the remaining 1/2 cup chicken broth evenly over the top.
- Bake uncovered for 40-45 minutes until the top is golden brown and crisp and the center feels set when lightly pressed.
Nutrition
Calories280kcalCarbohydrates25gProtein6gFat17gSaturated Fat9gPolyunsaturated Fat1.5gMonounsaturated Fat5gCholesterol75mgSodium650mgPotassium180mgFiber2gSugar5gVitamin A400IUVitamin C4mgCalcium80mgIron1.8mg