Home Blog Sarah’s Cornbread Dressing

Sarah’s Cornbread Dressing

by Jessica

Growing up I was never a huge fan or dressing or stuffing. I ate some at Thanksgiving or holidays when it was served,but it wasn’t the number one thing I looked forward to. I then had Sarah’s cornbread dressing, and I just love the taste of it. I make it now occasionally since it tastes so good. It is also a very simple recipe to make, so that helps as well.

dsc_1982

Yummy Stuffing, green bean casserole, and crock pot ham. Our meal from this last Christmas.

 

 

dsc_1928

Start off with two boxes of Corn Bread/Muffin Mix. I bought these at Aldi, and make them according to the directions on the box.

 

dsc_1929

Chop a red onion, I’m not sure if it has to be a red onion,but I prefer it with red.

dsc_1932

Put the onion and butter into the dish of your choice. I prefer to cook this all in a dutch oven from Aldi so that I don’t have to transfer it to another dish to bake later.



dsc_1933

Toast 2-3 slices of bread depending on the size.

dsc_1935

Sautee the onions.


dsc_1936

Add in the can of cream of chicken soup.

 

dsc_1937

Stir and add in the sage.

 

dsc_1938

Make sure the cornbread is cooked the whole way through.

 

dsc_1939

Add in the salt.

 

dsc_1941

Then the pepper.


dsc_1942

Add the crumbled up toast.

 

dsc_1943

Next add the crumbled corn bread.

 

dsc_1945

Then start stirring.

 

dsc_1947

Add in the chicken broth.

 

dsc_1953

Stir everything and scrape the sides so it isn’t wasted. Then refrigerate overnight if possible,but not 100% necessary.

 

dsc_1983

Once it is baked, you want it firm and not too jiggly.

 

dsc_1982

Enjoy!

 

Sarah’s Cornbread Dressing:

Ingredients:
2 packages of instant cornbread mix  (8.5 oz each)
2 slices of bread; toasted
2 cups chicken broth
1 can condensed cream of chicken soup
1 red onion; diced
1/2 tsp salt
2 tsp sage
1/4 tsp pepper
2 Tbsp butter
1 egg

Directions:
Preheat oven to 350 degrees.
Make cornbread according to package instructions and let cool.  Crumble corn bread and sliced, toasted bread into a large bowl.
Add sage, salt, pepper and mix well.
In skillet, melt butter and sauté onions.
Add onions to bread mixture.
Pour in broth and soup (if needed, add more broth for desired consistency.)
Let sit overnight, covered, in fridge (optional but recommended.)
Add raw egg and and anymore broth needed for desired consistency.

Cook on 350 degrees for 30-45 minutes or until ideal solidification is reached

(You don’t want it to jiggle too terribly much 🙂  )


Let me know if you have any questions about this.  

 

 

You may also like

Leave a Comment