Corn Bread Dressing
Description
The Moore family cornbread dressing — cubed cornbread combined with sautéed onion, celery, bell peppers, garlic, parsley, and thyme in butter, then bound with eggs and chicken stock until moist but not wet and baked at 350°F for up to 40 minutes. The kind of dressing that people specifically request for Thanksgiving every year.
Ingredients
Instructions
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Preheat oven to 350°F.
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Melt butter in a skillet over medium heat. Sauté onion, celery, bell peppers, and garlic for about 5 minutes until softened.
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Remove from heat. Add parsley, thyme, salt, and pepper and stir well.
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Combine sautéed vegetables with cubed cornbread in a large bowl.
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Add eggs and chicken stock gradually, stirring until the mixture is moist but not wet.
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Transfer to a greased baking dish.
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Bake at 350°F for 25–40 minutes until the top is golden and the dressing is set through.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 5g25%
- Cholesterol 55mg19%
- Sodium 380mg16%
- Total Carbohydrate 25g9%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
he dressing should be moist but not wet or soupy when it goes in the pan. Add stock gradually and stop when the cornbread just holds together without excess liquid pooling.
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