Cornbread dressing - Dickey's barbecue

Marshall Mills’ Turkey Dressing


Serves 8 to 10

½ cup (1 stick) butter

1 ½ cups chopped celery

1 ½ cups chopped onions

8 cups crumbled cornmeal cornbreak (from scratch or mix)

2 eggs, slightly beaten

4 heaping tablespoons chopped sage

4 cups chicken broth

1 teaspoon salt

1 teaspoon black pepper


Grease a 9 by 13 inch baking pan and preheat the oven to 350 degrees.

Melt the butter in a skillet over medium-low heat and saute the onion and celery for 5 to 10 minutes or until tender. Prepare the cornbread according to the package directions. Crumble the cornbread into a large bowl. In a separate bowl, whip the eggs and sage into the chicken broth and pour over the cornbread. Add the onions and celery and season to taste. Bake for 45 minutes uncovered.

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