Steph2003's Southern Cornbread Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2 cups skim milk3 packages Martha White Buttermilk Cornbread Mix1 small can (5 biscuits) Pillsbury golden homestyle biscuits (100 calories each)4 Tbsp I Can't Believe it's not Butter, light1 cup celery, diced 1 cup onions, chopped 2 cans Healthy Request Cream of Chicken soup1 can Swanson Natural Goodness Chicken Broth (low sodium)1 tsp ground sage (or more, if you really like sage).25 tsp black pepper.25 tsp poultry seasoning (optional)Note* you can omit the biscuits completely, or substitute about 8 slices of bread (needs to be left out so it's stale though,) it just depends on your preference. If you do omit the biscuits completely you should only need 1 can of cream of chicken soup, and you'll have to adjust your serving sizes and calories accordingly.
Makes 14 servings in 9x13 pan.
Note* Prep time is calculated based on preparing the biscuits and cornbread before making the dressing for your meal.
Follow package directions and allow to sit out preferrable overnight so the bread will become stale. (If you can't do this, at least wait until the bread has completely cooled)
You will need a large skillet for the cornbread (I use a 12 inch) and you'll need to let the cornbread bake longer than the package says, usually about 25-30 minutes.
Crumble cornbread and biscuits in a large bowl. and mix them together. (you'll have about 11 cups of the bread mixture)
Melt butter in skillet and add onion and celery, cook until soft (about 3-5 minutes) Stir into bread mixture.
Stir in sage, pepper, and poultry seasoning.
Stir in Cream of Chicken 1 can at a time, and mix well.
Add chicken broth, stir until completely absorbed, then pour into greased baking dish.
Bake @ 350 for 30-40 min, turn up heat to broil for the last 5 min. to brown the top and make it crispy.
Number of Servings: 14
Recipe submitted by SparkPeople user STEPH2003.
Note* Prep time is calculated based on preparing the biscuits and cornbread before making the dressing for your meal.
Follow package directions and allow to sit out preferrable overnight so the bread will become stale. (If you can't do this, at least wait until the bread has completely cooled)
You will need a large skillet for the cornbread (I use a 12 inch) and you'll need to let the cornbread bake longer than the package says, usually about 25-30 minutes.
Crumble cornbread and biscuits in a large bowl. and mix them together. (you'll have about 11 cups of the bread mixture)
Melt butter in skillet and add onion and celery, cook until soft (about 3-5 minutes) Stir into bread mixture.
Stir in sage, pepper, and poultry seasoning.
Stir in Cream of Chicken 1 can at a time, and mix well.
Add chicken broth, stir until completely absorbed, then pour into greased baking dish.
Bake @ 350 for 30-40 min, turn up heat to broil for the last 5 min. to brown the top and make it crispy.
Number of Servings: 14
Recipe submitted by SparkPeople user STEPH2003.
Nutritional Info Amount Per Serving
- Calories: 236.6
- Total Fat: 6.2 g
- Cholesterol: 23.9 mg
- Sodium: 876.5 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 1.8 g
- Protein: 5.3 g
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