Cornbread Dressing
 
 
Author:
Serves: 18 cups
Ingredients
  • Mexican Cornbread (recipe below)
  • 1 (14-oz.) bag Herb Seasoned Stuffing
  • 2 to 3 quarts Homemade Chicken Stock (recipe below)
  • 1 tsp. salt
  • 2 tsp. ground black pepper
  • 2 tsp. poultry seasoning
  • 2 lg. minced onions
  • 1 c. finely chopped celery
  • 1 c. melted butter
  • 4 eggs, beaten
Instructions
  1. Crumble cornbread in a very large bowl. Add Herb Seasoned Stuffing to bowl. Pour stock over crumbs to soften and let stand while you prepare onions and celery.
  2. While bread crumbs are soaking, cook onions and celery in melted butter over low heat until softened, stirring occasionally. When soft pour onto bread crumbs and stir together.
  3. Add poultry seasoning and black pepper, stir and taste for seasoning. Add beaten eggs, stirring well. Pour into a large greased casserole dish. Bake at 350 degrees until lightly browned.
  4. If desired you can spoon into freezer container and freeze up to 6 months. Thaw dressing in the refrigerator and follow baking directions above.
  5. Makes about 18 cups.
Notes
Can be stored in the freezer for about 6 months.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/thanksgiving-dressing/