Bill Sirmon's Southern Cornbread Dressing

9:36 AM, Nov 6, 2011   |    comments
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3 c. crumbled cornbread (dry)
2 c. loaf bread or biscuit, crumbled (dry)
1 stalk chopped celery
1 finely chopped large onion
1 tsp. salt
1 tsp. pepper
1/4 tbsp. poultry season
5 c. chicken or turkey broth
3 eggs, beaten
1/2 c. melted butter

Preheat oven to 425 degrees. Grind dry breads in batches in food processor to degree of fineness that you prefer. Or just crumble if you like it that way. Mix everything in a really big mixing bowl, stirring well between ingredients - this is important. Really big. I'm talking really big here. It should be really, really soupy. This is the key to keep it from baking like a cake. You should spoon it out when it is done, not slice it and lift it. Bake in a greased baking dish 13 x 9 ½ in. for about 40 minutes or so.

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