Ingredients Jump to Instructions ↓

  1. 1 pan baked cornbread , cooled and crumbled

  2. 1 loaf white bread

  3. 5 eggs

  4. 4 tablespoons butter

  5. 1 tsp. pepper

  6. 1 tsp. salt

  7. 1 tsp. powdered sage

  8. 1/2 tsp. rosemary

  9. 3 stalks celery; chopped

  10. 1 to 2 large onions, chopped chicken or turkey stock and pan drippings

Instructions Jump to Ingredients ↑

  1. Crumble the cornbread and white bread. In a skillet, sauté the celery and onion in butter over medium heat until onion is transparent. Combine vegetable mixture with crumbs; stir in chicken broth. Stir in the beaten egg, herbs and seasonings. Mixture should be soupy. Pour into a greased 9×13-inch pan. Bake at 165 C (330 F) until brown. on 17 Nov 2009 at 5:29 pm 1 Dena Robbins I use to make a very very good dressing. But now it turns out tough. Not soft and light. Trying to figure out what I am doing wrong now. Would not putting enough eggs in it do it? My recipe is close to this one, but not as many eggs. And maybe more butter. Thank you Dena on 18 Nov 2009 at 10:05 am 2 admin It could be because of eggs. They add liquid and make dressing “fluffy”. You can replace eggs with some other ingredient: see here and here .


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