Cornbread Dressing

By cnash

Ingredients

• Southern cornbread, crumbled -- 1 recipe, doubled
• Butter or oil -- 2 to 3 tablespoons
• Onion, chopped -- 1
• Celery, chopped -- 2 stalks
• Sage, crumbled -- 1 tablespoon
• Chicken or turkey stock -- 2 cups
• Salt and pepper -- to taste
• Eggs, beaten -- 2 or 3

Details

Servings 8
Adapted from whats4eats.com

Preparation

Step 1

Cornbread dressing is the only dressing there is for many Southerners. It's a favorite for Thanksgiving. The recipe below is a basic foundation for innumerable variations. Each cook has his or her favorite version.

Eggs, beaten -- 2 or 3

Make a double batch of

, or use your own recipe. Once the cornbread has cooled completely, break it into pieces about the size of a walnut with your hands. Place the pieces and all the crumbs in a large bowl.

Preheat oven to 350°F. Heat the butter or oil in a sauté pan. Sauté the onions, celery and sage until the onions are translucent but not browned. Add to the bowl with the cornbread.

Stir the chicken broth into the cornbread to moisten and season to taste with salt and pepper. Stir in the eggs. The stuffing should now be moist but not soggy. If it seems too dry, stir in a little more stock. If it is too wet, stir in some breadcrumbs.

Cornbread Dressing Variations

Add 1/2 cup chopped pecans or other nuts.

Replace some of the stock with cream or half and half.

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