Homemade Corn Bread Dressing
My absolute favorite side dish at Thanksgiving is the dressing (or stuffing). Forget the turkey, I head straight for the dressing!
I have been on a major corn bread kick lately, so I thought I would give Homemade Corn Bread Dressing a try, and it was definitely worth it.
I loved the flavor that the corn bread gave this dressing. It will definitely be on our Thanksgiving menu this year.
HOW TO MAKE HOMEMADE CORN BREAD DRESSING:
This Homemade Corn Bread Dressing will be the star of your holiday dinner. Sweet, crumbled corn bread soaks up all the seasonings and flavor so every bite is out of this world.
Step 1: Start by preparing a 16 ounce package of corn bread according to the package directions. I followed the directions to make my corn bread in a 9×13-inch baking pan.
Step 2: After your corn bread has cooked and cooled, crumble it up into pieces and set it aside.
Step 3: Add some butter to a large skillet over medium heat and saute celery and onion for a few minutes until the vegetables are just tender.
Step 4: In a large bowl, mix together the sauted vegetables, crumbled corn bread, eggs, chicken stock, sage and some salt and pepper. Carefully fold everything together until well combined.
Step 5: Spread the dressing mixture in a 9×13-inch baking pan sprayed with nonstick cooking spray.
Step 6: Bake at 350 degrees F. for 35-40 minutes, or until it is cooked through. You don’t want your dressing to be undercooked, so be sure the center of it is set up when you take it out of the oven.
Look how light and fluffy that dressing is!
THE BEST THANKSGIVING SIDE DISH RECIPES:
- Grandma’s Easy Thanksgiving Dressing
- Slow Cooker Creamed Corn
- The BEST Candied Yams without Corn Syrup
- Green Bean Casserole
- Make-Ahead Mashed Potatoes
GETTING THIRSTY THINKING ABOUT ALL THE GOOD THANKSGIVING DISHES? THIS CRANBERRY CITRUS PARTY PUNCH IS THE BEST NON-ALCOHOLIC DRINK FOR THE HOLIDAYS!
Save RecipeIngredients
- 1 (16 ounce) pkg. corn bread mix
- 2 Tablespoons butter
- 3 stalks celery, diced
- 1 onion, diced
- 2 eggs, beaten
- 2 cups chicken stock
- 2 teaspoons dried sage
- salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees F.
- Prepare corn bread mix according to package directions. Let cool and crumble into bite-size pieces.
- Add butter to a large skillet over medium heat and saute the celery and onion for a few minutes until soft.
- In a large bowl, combine celery, onion, crumbled corn bread, eggs, chicken stock, sage and salt and pepper.
- Spread mixture in a 9x13-inch baking pan sprayed with nonstick cooking spray.
- Bake for 35-40 minutes, or until cooked through and center is set.
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LEARN MORE- How many eggs do I use and butter
- Do I need to let the corn read dry out
- I’ve cooked mine for an hour and it’s still soggy. Not sure what went wrong, I followed the directions to a T?
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- Can I make this is a crock-pot?
