Easy Cornbread Dressing Recipe
Very tasty dressing that doesn't require making the cornbread first.
You can prep it in advance and freeze it. Let thaw before baking. Also, you can mix it up and store it a couple of days in the fridge. Add 15 minutes to the bake time, if putting it cold into the oven.
Note that some of these ingredients are probably not available outside the US, except on military bases.
Ingredients
- 1/2 C melted butter or margarine
- 2 stalks minced celery
- 1 small onion, minced
- 1 bag Pepperidge Farm Cornbread Classic Dressing 14oz.
- 1 box Stove Top Savory Herbs 6 oz.
- 1 tsp. dry sage
- 1/8 tsp. dry thyme
- 2 beaten eggs
- 1/2 tsp. pepper
- 32 oz. of chicken broth (4 C)
- The dressings both come pre-seasoned, so no need to add salt.
- optional: 2 hard boiled eggs, chopped
Directions
- Heat oven to 375 degrees.
- Mince the veggies and sauté in the butter until lightly browned.
- Combine all ingredients in a large mixing bowl and mix well.
- Grease a 9x13 baking dish and pour in the mixture.
- Smooth it evenly in the pan, bake covered for 30 minutes, and remove cover and bake until the top lightly browns - 10 or 15 minutes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 12 servings | |
| Calories 87 | |
| Calories from Fat 75 | 86% |
| Total Fat 8.5g | 11% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 189mg | 8% |
| Potassium 97mg | 3% |
| Total Carbs 1.13g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.4g | 0% |
| Protein 1.87g | 3% |
