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Cornbread Dressing

Cornbread Dressing I


  • 4 Tbsp. butter
  • 2 large onions, chopped
  • 1 stalk celery, chopped for 1/2 cup
  • 1/2 tsp. thyme
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  • 3 cups cornbread crumbs
  • 4 eggs, beaten
  • 2 1/2-3 cup fresh chicken broth
  • 1 Tbsp. chopped fresh sage
  • salt pepper
  • 2 tsp. poultry seasoning


Preheat oven to 350 degrees F. Melt 2 Tbsp. butter in heavy saucepan. Add onions and celery and cook until tender. Melt 2 Tbsp. of butter in oven in a 9x13 inch oven-proof baking dish. Remove onions and celery to a large bowl and mix in all remaining ingredients. Pour into buttered baking dish. Bake until browned, 30 minutes. This is a very moist dressing. Note: Double if serving a large turkey.

By Robin from Washington, IA

Cornbread Dressing II


  • 2 1/2 cups cornbread
  • 7 slices white bread, toasted
  • chicken or turkey stock
  • 1 large onion, chopped
  • 4 Tbsp. margarine
  • 1/2 cup chopped celery
  • 3 eggs, beaten
  • 3/4 cup buttermilk
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Ad

  • poultry seasoning


Break breads into small pieces. Add stock until breads are well moistened. Cook onion in margarine until tender. Combine bread mixture, onion and remaining ingredients and mix well. Warm in saucepan until heated through. Add more stock if dressing appears dry. Stuff turkey with dressing or bake in 2 qt. casserole at 350 degrees F for 1 hour.

By Robin from Washington, IA

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