Catherine's Cornbread Dressing

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 2 cups finely chopped celery
  • 2 cups finely chopped onion (about 2 medium-sized onions)
  • 5 cups day-old crumbled cornbread, recipe follows
  • 2 cups herb-seasoned stuffing mix, such as Pepperidge Farm
  • ¼ cup minced fresh sage
  • 4 cups turkey or chicken stock, plus more as needed (preferably homemade)
  • + 12 more ingredients
    • 4 eggs, lightly beaten
    • Freshly ground black pepper, to taste
    • ½ cup stone-ground yellow cornmeal
    • ½ cup all-purpose flour
    • 2 tablespoons sugar
    • 2 teaspoons baking powder
    • 2 teaspoons kosher salt
    • ½ teaspoon baking soda
    • Freshly ground black pepper
    • 2 cups buttermilk
    • 2 large eggs
    • 2 tablespoons unsalted butter, melted

Preheat oven to 400 degrees.Melt butter in a large skillet over medium heat. Saute the celery and onion until soft and translucent, 10 to12 minutes.In a large bowl, add the celery, onion, cornbread, stuffing mix, and sage. Stir in the chicken stock and eggs and mix until completely combined. Seas...

View full recipe at SpringPad

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