I did it — I finally did it. I mastered cornbread dressing! I’m so excited! I have been so scared of making cornbread dressing for the simple fact that everyone says it is so temperamental and hard to make. I am here to tell you that it is not as hard as everybody makes it out to be. Old Fashioned Sage Cornbread Dressing can be super easy to make, as long as two key elements are done correctly — enough moisture and the right amount of seasoning.
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Moisture: Everyone always complains about dressing being too dry. That may be the case if you don’t use enough broth when making it. Dressing has to be really wet, almost pourable like a liquid when you first put it in the pan. You may think it is too wet, but it will dry out some in the oven, so make sure it is wet.
Seasoning: If you don’t use enough seasoning your dressing will taste B-L-A-N-D so make sure you add enough! My recipe has the perfect amount of seasoning so your dressing will turn out SO very yummy and delicious!
- 1/3 cup butter
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 pan of Cornbread
- 4 slices bread torn into small pieces (2 1/2 cups)
- 2 teaspoons ground sage
- 1 teaspoon of poultry seasoning
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 4 cups chicken broth
- 2 large eggs beaten
- 3 eggs hardboiled and chopped
HEAT oven to 450°F. Coat 13 x 9-inch baking dish or pan with no-stick cooking spray.
MELT butter in medium skillet over medium-high heat. Add celery and onion. Cook and stir until tender. Combine crumbled cornbread, bread pieces, sage, poultry seasoning, salt, and pepper in large bowl. Stir in broth, beaten eggs and onion mixture. Add chopped hard boiled eggs and then pour into prepared baking dish.
BAKE 30 minutes or until golden brown.
(if dressing is still a bit wet to your liking, just bake a few more minutes until it gets to be the likeness you desire)
What is your favorite dressing recipe? I love this one, but I think I still like my Sausage and cornbread dressing I made last year.