Cornbread dressing
In the last 5 years I’ve worked on finding the right amount of each and every ingredient to make what we consider the perfect dressing for the holiday season. And I think with the recipe I finally got it! The perfect amount of flavor and moisture because who wants dressing that taste like soggy cornbread? I hope you all enjoy it as much as my family did this past Thanksgiving! Happy cooking!
Cornbread dressing
In the last 5 years I’ve worked on finding the right amount of each and every ingredient to make what we consider the perfect dressing for the holiday season. And I think with the recipe I finally got it! The perfect amount of flavor and moisture because who wants dressing that taste like soggy cornbread? I hope you all enjoy it as much as my family did this past Thanksgiving! Happy cooking!
Cooking Instructions
- 1
Preheat oven to 350
- 2
Crumble cooled cornbread and sliced bread into a large roasting pan
- 3
Sauté onions and celery in the butter until onions are slightly translucent
- 4
Peel and chop hard boiled eggs
- 5
Add onion and celery, chopped eggs, shredded chicken, ground sage, poultry seasoning, gradually add in the chicken broth until all combined.
- 6
Add in the beaten eggs. Mix well and cover roasting pan with aluminum foil
- 7
Bake for 1 hour
- 8
After the 1 hour mark remove the aluminum foil and turn the heat on your oven up to 425.
- 9
Bake for another 30-40 minutes until the dressing is no longer glossy on top.
- 10
Once it’s no longer glossy, remove from the oven and enjoy! Happy eating!!
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