Cornbread Dressing - 1 Quart Recipe
Make Cornbread Dressing - 1 Quart Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread Base
Vegetables
Seasonings
Liquid
Method
Preparation
- 1
Prepare the Cornbread
If you are using homemade cornbread, ensure it is baked and cooled. If using store-bought, crumble 4 cups into a large mixing bowl.
- 2
Toast the White Bread
Cube the white bread into small pieces and toast them lightly in the oven until golden brown, about 10 minutes at 350°F (175°C).
Cooking the Vegetables
- 3
Sauté the Vegetables
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and celery, and sauté until softened, about 5-7 minutes. Add the minced garlic, and cook for an additional 2 minutes.
Mixing Ingredients
- 4
Combine the Mixture
In the large mixing bowl with the crumbled cornbread, add the toasted white bread, sautéed vegetables, sage, thyme, salt, and black pepper. Mix until evenly combined.
Adding Liquids
- 5
Incorporate Liquid Ingredients
In a separate bowl, whisk together the chicken or vegetable broth and beaten eggs. Pour this mixture over the bread and vegetable mixture, and stir gently until well combined.
Baking
- 6
Transfer to Baking Dish
Preheat your oven to 350°F (175°C). Transfer the dressing mixture into a greased 1-quart baking dish, spreading it evenly.
- 7
Bake the Dressing
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the dressing is set.
