Скачать или смотреть THE BEST Southern Cornbread Dressing | Step-by-Step Recipe

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Today we make my recipe for CORNBREAD DRESSING! This recipe is the bomb.com and is as good as it gets…or close. My recipe is easy to follow, nostalgic, and DELICIOUS!! Good luck eating just one plate. ENJOY!!

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THE RECIPE BELOW FEEDS 8-10 PEOPLE USING A 9X13 INCH BAKING DISH. FOR A 9X9 INCH PAN OF CORNBREAD DRESSING, DIVIDE THE FOLLOWING MEASUREMENTS IN HALF.

Cornbread Dressing recipe

For the cornbread dressing:

2 - 9 inch pans of prepared cornbread, a day old or on the dry side
1 can cream of celery
1 can cream of chicken
2 bell peppers, finely chopped and cooked
1 sweet onion, finely chopped and cooked
1 lb fully cooked gizzards, roughly chopped
2 C cooked chicken (from the broth), shredded
1/2 tbsp poultry seasoning
1/2 tbsp ground sage
1 tsp black pepper
2.5-3 C chicken or turkey broth, more or less if desired
Season to taste with garlic powder, onion powder, smoked paprika, salt and pepper
2 eggs at room temperature, beaten
2-3 tbsp softened butter to grease a 9x13 inch baking dish

1. Preheat oven to 375 F.
2. Crumble cornbread into large mixing bowl. Stir in all of the ingredients except for the chicken broth, gradually adding in last.
3. Mix until well combined, adjust seasoning to taste.
4. Add mixture to a greased 9x13 baking dish, and bake at 375 F uncovered for 1 hour.
5. Let cool 5-10 minutes before serving with brown gravy and cranberry sauce. Enjoy!