Southern Style Cornbread Dressing
This Southern Style Cornbread Dressing has been a staple at our Thanksgiving and Christmas dinner tables for as long as I can remember!
Servings: 12 servings
Calories: 281kcal
Ingredients
- 2 (8.5-oz) boxes Jiffy cornbread muffins
- 1 (16.3-oz) can Grands Southern Style biscuits
- 1 Tbsp unsalted butter or ½ Tbsp olive oil
- 2 cups diced celery
- 2 medium yellow onions diced
- 6 large eggs beaten
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups low-sodium chicken broth
Instructions
- Bake the cornbread muffins and biscuits according to package directions.
- Crumble the muffins and biscuits into a large bowl.
- Using a medium skillet, add butter and place over medium-high heat. Once butter has melted, add the celery and onions. Sauté, stirring occasionally, for 7-9 minutes, or until tender.
- Transfer the sauteed onions and celery into the bowl with the muffin and biscuit crumbs. Add the eggs, salt, pepper and chicken broth; stir until well combined. The consistency at this stage should be similar to thick oatmeal. Add more chicken broth if needed.
- Bake in a large greased casserole dish at 350° for 40-45 minutes, or until the top turns golden brown. (Tip: For crispier dressing, split the mixture into a large casserole dish and a medium casserole dish. The baking time will be less, so just keep an eye on the dressing until it's golden brown on top.)
Nutrition
Calories: 281kcal | Carbohydrates: 40g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 548mg | Potassium: 222mg | Fiber: 2g | Sugar: 12g | Vitamin A: 301IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 2mg
