I bake this roughly 12 times a year and folks say it’s the best thing I make!
Indulge in the heartwarming flavors of Mama’s Cornbread Dressing, a cherished recipe passed down through generations. This soul-soothing dish is a perfect addition to your holiday feast or any family gathering. Let’s dive into the step-by-step guide to crafting this culinary masterpiece.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Dry Cornbread Mix | 32 ounces |
| Melted Butter | 1/2 cup |
| Hard-Boiled Eggs | 6 eggs |
| Onion | 1, diced |
| Garlic | 1 clove, minced |
| Celery | 1, diced |
| Rubbed Sage | 1 teaspoon |
| Chicken Broth | 28 ounces |
| Turkey Stock | 2 cups |
| Salt | To taste |
| Pepper | To taste |
Instructions:
- Sauté Celery and Onion:
- In a skillet, sauté diced celery and onion until tender and translucent.
- Prepare Cornbread:
- Follow the instructions on the package to prepare 32 ounces of dry cornbread mix.
- Allow the cornbread to cool, and then crumble it into a large mixing bowl.
- Preheat Oven:
- Preheat the oven to 350°F (175°C).
- Combine Ingredients:
- In the mixing bowl with crumbled cornbread, add sautéed celery and onion.
- Include melted butter and hard-boiled eggs. Gently mix these ingredients.
- Season the Mixture:
- Season the mixture with salt, pepper, and a teaspoon of rubbed sage. Mix gently.
- Gradually Add Broth:
- Gradually add 28 ounces of chicken broth and 2 cups of turkey stock, one cup at a time.
- Ensure the mixture is moist but not overly wet.
- Transfer to Oven-Safe Dish:
- Transfer the stuffing mixture to a Dutch oven or the cavity of a turkey.
- Bake:
- Bake for approximately 1 hour in the preheated oven or until the stuffing reaches an internal temperature of 175°F (80°C).
