We are hosting Thanksgiving this year at our house. We decided to try a few of the side dishes before the big day to make sure everything goes smoothly. Growing up, we either catered Thanksgiving or went to a restaurant. My grandmother used to make cornbread dressing at Christmas, but I don’t have access to that recipe. So, I needed to find a decent dressing recipe. After looking at pictures, I was pretty sure this is what my grandmother used to make.
The ingredients for the dressing are:
- (16 ounce) package dry corn bread mix (I used Jiffy Cornbread mix.)
- 2 tablespoons butter
- 1/2 cup chopped celery
- 2 Tablespoons of dried onion, soaked in about 2 Tablespoons of water
- 2 eggs, beaten
- 2 cups chicken stock
- 2 tablespoons dried sage
- salt and pepper to taste
Prepare the dry corn bread mix according to package directions. Cool, crumble and let sit overnight. Similar to bread pudding, I wanted to cornbread to be a little stale to soak up the chicken stock.
Preheat oven to 350°F. Spray a 9×13 inch baking dish with nonstick cooking spray.
In a smallish skillet over medium heat, melt the butter and saute the celery until soft. In a large bowl, combine the celery, onions, the crumbled corn bread, eggs, chicken stock, sage, salt and pepper. Place into the 9×13 dish and bake at 350°F for 30 minutes.