Corn Bread Dressing
The holidays just wouldn't be the same without this traditional side dish. Crumbled corn bread and biscuits are at the heart of this Southern-style version.
Prep Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
10 to 12 side-dish servings
Ingredients
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4 cups crumbled corn bread, dried
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2 cups crumbled baking powder biscuits, dried
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1 large onion, chopped
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1 cup chopped celery
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1/4 cup butter or margarine
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1-3/4 to 2 cups chicken broth
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1 egg, beaten
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1 teaspoon dried thyme, crushed
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1/2 teaspoon dried sage, crushed
Directions
1.
Preheat oven to 325F. In a large mixing bowl, combine crumbled dried corn bread and biscuits; set aside.
2.
In a medium saucepan, cook onion and celery in butter or margarine about 5 minutes or until tender. Remove from heat. Stir in about 1 cup of the broth. Add egg, thyme, and sage. Add onion mixture to corn bread mixture, tossing gently to coat. Add more broth to moisten the stuffing as desired.
3.
Transfer stuffing to a 1-1/2-quart shallow casserole. Bake the casserole, covered, in preheated oven about 45 minutes or until heated through (165F). Makes 10 to 12 side-dish servings
Nutrition information
Calories 280, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 60 mg, Sodium 623 mg, Carbohydrate 23 g, Fiber 1 g, Protein 8 g.
Percent Daily Values are based on a 2,000 calorie diet
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