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Wonderful dressing for anytime you want a good side dish to go with baked chicken, turkey, or other fowl or fresh pork, Traditional at Thanksgiving, Christmas or Easter. Enjoy!
- 2 tablespoons butter, melted or 2 tablespoons bacon drippings
- 2 cups chopped vidalia onions or 2 cups sweet onions (peeled and chopped fine)
- 1 cup chopped celery (scraped, strings removed and chopped fine)
- 3 cups crumbled cornbread, southern style,ala nita (allowed to dry out)
- 2 cups crumbled day old white bread, allowed to dry out (light)
- 3 -4 small spring green onions, trimmed,peeled and sliced thin
- 2 -3 tablespoons dried parsley or 1⁄4 cup fresh parsley, stems removed and finely minced
- 2 -3 tablespoons granulated sugar or 2 -3 tablespoons Splenda sugar substitute, sweetener
- 1⁄4 teaspoon table salt
- 1⁄8-1⁄4 teaspoon black pepper
- 1⁄4 teaspoon celery salt
- 1⁄4 teaspoon onions, magic or 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon paprika
- 4 large fresh eggs, lightly beaten
- 5 cups chicken stock (remove some of the grease) or 5 cups campbell chicken broth
- 1⁄2 cup butter, melted
- Preheat Oven to 425 Degrees F.
- Grease a 9 X 13 pan and set aside.
- In a saucepan over low heat, melt butter, but do not burn.
- Add onion and saute over medium heat for about 3 minutes.
- Add celery and continue sauteing for another 2 or 3 minutes or until onions are soft and somewhat translucent.
- Do NOT brown.
- Remove pan from burner and set aside.
- (Turn burner off.) In a large bowl or pan, combine breads, green onion, parsley and rest of seasonings.
- Add sauteed onions, celery and drippings.
- Mix well.
- Add eggs, chicken broth or stock and melted butter.
- Mix well.
- Stuffing mixture should be"wet" and thick like cake batter or soup.
- Add water if needed, but not too much.
- Pour stuffing mixture into greased pan and bake for about 40 minutes.
- Nita's Note: I do NOT add sage or boiled eggs to my dressing.
- Sage is not traditional in my family and many people do not like it.
- Boiled eggs toughen and"weep" when reheated.
- Eggs are better added to the bread when it is made.
- I do not"stuff" chicken or turkey.
- This is again, not traditional in our family.
- Now we are told by the health department folks that doing so can be dangerous and lead to food poisoning.
- Cornbread Dressing is served as a side dish with sliced or pulled chicken or turkey, cranberry sauce and gravy-- Either giblet gravy, or cream of chicken or turkey gravy.