Okay...with Thanksgiving coming up very soon, I have been thinking about what is probably my most favorite part of the meal...yes, that would be the cornbread dressing. The kind Mema has made for as long as I can remember! And here is the recipe for this delicious, mouth-watering, gotta-get-seconds (maybe thirds) cornbread dresssing! :)
Mema's Cornbread Dressing
1 pan cornbread, crumbled
1 large bag Pepperidge Farm Herb Dressing
1 large onion, chopped
2 stalks celery, chopped
1/2 stick butter
3 eggs, lightly whisked together
4 cans chicken broth (or use broth from turkey, which is best)
salt & pepper, to taste
Saute onion & celery in butter until tender.
Break cornbread into pieces and put into a large roasting pan. Mix in the bag of Pepperidge Farm herb dressing. Add eggs and stir. Add chicken broth, one can at a time, stirring after each addition until desired consistency. (I like mine on the moist side, so I mix enough liquid in until it is about the consistency of cake batter.) Add salt and pepper, to taste.
Remember that the cornbread & dressing is going to soak up the liquid and the eggs are going to help hold it all together, so don't worry if you think you have added too much liquid. If it comes out too runny, add some more cornbread or dressing mix. It's almost fail-proof!
Bake in 350-375 degree oven for approximately 30 minutes.
A variation of this recipe is easy...if you don't have the Pepperidge Farm Herb Dressing, just use your cornbread and add toast and saltines (both crumbled). Then add sage to your liking and mix everything else the same as the original recipe!
1 pan cornbread, crumbled
1 large bag Pepperidge Farm Herb Dressing
1 large onion, chopped
2 stalks celery, chopped
1/2 stick butter
3 eggs, lightly whisked together
4 cans chicken broth (or use broth from turkey, which is best)
salt & pepper, to taste
Saute onion & celery in butter until tender.
Break cornbread into pieces and put into a large roasting pan. Mix in the bag of Pepperidge Farm herb dressing. Add eggs and stir. Add chicken broth, one can at a time, stirring after each addition until desired consistency. (I like mine on the moist side, so I mix enough liquid in until it is about the consistency of cake batter.) Add salt and pepper, to taste.
Remember that the cornbread & dressing is going to soak up the liquid and the eggs are going to help hold it all together, so don't worry if you think you have added too much liquid. If it comes out too runny, add some more cornbread or dressing mix. It's almost fail-proof!
Bake in 350-375 degree oven for approximately 30 minutes.
A variation of this recipe is easy...if you don't have the Pepperidge Farm Herb Dressing, just use your cornbread and add toast and saltines (both crumbled). Then add sage to your liking and mix everything else the same as the original recipe!
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