Southern Style Cornbread Dressing
Ingredients
- 1 yellow onion, chopped
- 6 green onions, chopped
- 3 stalks celery, chopped (chop some of the leaves from a couple of stalks)
- 8 or 9 inch cornbread (a mix or homemade)
- 6 pieces white bread, toasted
- 1 raw egg, beaten
- Chicken broth to moisten (canned or homemade)
- salt and pepper to taste
- 1/2 to 1 tsp dried or fresh sage (optional)
Instructions
Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat. Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well. Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy. Add the egg, salt and pepper, mix well. Turn the mixture into a baking dish and smooth with a spoon. Bake at 350: until golden brown on top. This can also be used to stuff the turkey, chicken, etc. I have found that the stuffing has a better flavor if mixed the day before you need it then bake right before serving. If you like sage, a pinch adds even more flavor.