Ingrédients pour Classic Cornbread Dressing
- 6 cups crumbled cornbread (day-old is best)
- Biscuits
- White Bread
- 1 large onion, chopped
- Egg
- Condensed Cream Of Chicken Soup
- 4 cups chicken broth (low sodium preferred)
- 2 tablespoons dried sage or 1/4 cup fresh sage, chopped
- 1 teaspoon salt
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Comment préparer Classic Cornbread Dressing
- Preheat oven to 350°F (175°C).
- In a large skillet, melt butter over medium heat. Add celery and onion; cook until softened, about 5-7 minutes.
- Stir in sage and cook for 1 minute more.
- In a large bowl, combine crumbled cornbread, cooked vegetables, and optional oysters.
- In a separate bowl, whisk together eggs, milk, salt, and pepper.
- Pour the egg mixture over the cornbread mixture and stir gently to combine.
- Gradually add chicken broth, stirring until the dressing is moist but not soggy.
- Pour the dressing into a greased 9x13 inch baking dish.
- Bake for 60-68 minutes, or until golden brown and heated through.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
10g
Fat
15g
Carbs
10g
