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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 165.9
  • Total Fat: 2.7 g
  • Cholesterol: 1.9 mg
  • Sodium: 1,269.1 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 6.9 g

View full nutritional breakdown of Cornbread Dressing (Basic recipe) calories by ingredient
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Cornbread Dressing (Basic recipe)

Submitted by: OSHEA75

Introduction

This was my mom's recipe. She didn't really use a recipe though. She just threw in what she had and mixed til it "felt right". Tasting all the way through the process to make sure the seasonings were just right. She would also drop it into mounds on a cooking sheet instead of one big pan and they would be these crispy "drop" dressings. They were wonderful.

Also, from this basic recipe you can add anything you like.... Sausage, turkey and drippings drippings, giblets, chicken pieces, pecans.... the possibilities are endless.
This was my mom's recipe. She didn't really use a recipe though. She just threw in what she had and mixed til it "felt right". Tasting all the way through the process to make sure the seasonings were just right. She would also drop it into mounds on a cooking sheet instead of one big pan and they would be these crispy "drop" dressings. They were wonderful.

Also, from this basic recipe you can add anything you like.... Sausage, turkey and drippings drippings, giblets, chicken pieces, pecans.... the possibilities are endless.

Number of Servings: 8

Ingredients

    Martha White yellow cornbread mix, 1 pkg (cornbread made, using water and cooled)
    Bread crumbs, dry, grated, seasoned, .5 cup
    Bread, 4 pcs, torn
    (reduced calorie, I used 2 healthy life hamburger buns)
    Egg substitute, .75 cup (remove)
    Swanson Chicken Broth 99% Fat Free, 2.5 cup (may need more or less to moisten bread)
    Celery 1 cup, diced fine
    Onions 1 cup, diced fine
    Sage, ground, 1 - 2 tbsp (amt subjective to taste)
    *Knorr Chicken Bouillon granules, 2 tsp (added to 2 tsp water to make a paste)
    Salt, 1 tsp (to taste)
    Pepper, black, .75 tbsp (to taste)

Directions

Preheat oven to 350

On the stove top, on med heat, spray a skillet with cooking spray and sweat onions and celery until soft, not browned. Set aside to cool.

In a large mixing bowl, crumble cornbread and add bread crumbs, torn bread, egg sub, celery and onion, chicken bouillon, sage, salt and pepper. mix. Slowly add chicken broth one cup at a time to moisten bread. Should be wet but in no way "soupy".

For a thicker moister dressing, pour mixture into a greased 9x9 in baking dish and bake for approx 35 - 45 mins. For a crispier texture, pour into a greased 13x9 and bake for approx 30 - 40 mins.



Number of Servings: 8

Recipe submitted by SparkPeople user OSHEA75.






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