Ingredients for Anita's Cornbread Dressing
- 1 (6 ounce) box cornbread mix
- 1 1/2 - 2 cups turkey broth
- 1 (9x13 inch) aluminum foil pan
- 1 teaspoon dried sage
- 1 teaspoon garlic salt
- 3 1/2 teaspoons poultry seasoning
- 1/2 cup butter, melted
- 1 teaspoon black pepper
- 2 large eggs, lightly beaten (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
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How to Make Anita's Cornbread Dressing
- **Bake the Cornbread:** Prepare and bake one loaf of cornbread according to package directions. Let it cool completely before crumbling.
- **Crumble the Cornbread:** Crumble the cooled cornbread into a large (approximately 13x9 inch) aluminum foil pan.
- **Add the Broth:** Pour the turkey broth (including cooked celery and onions) over the crumbled cornbread. Ensure the cornbread is thoroughly moistened and slightly sloppy.
- **Season and Mix:** In a bowl, combine poultry seasoning, sage, thyme, black pepper, salt, and cayenne pepper (if using). Add the seasonings to the cornbread mixture and stir until evenly distributed.
- **Pour Melted Butter:** Drizzle the melted butter evenly over the dressing.
- **Add Eggs (optional):** Gently whisk in the lightly beaten eggs for a firmer texture. (Optional, omit if preferred).
- **Bake:** Bake at 350°F (175°C) for 35-60 minutes, or until heated through and lightly browned on top. Check for doneness after 35 minutes; baking time may vary depending on your oven and desired moisture level.
- **Rest:** Allow the dressing to rest for 10-15 minutes before serving. This allows the flavors to meld and the dressing to set slightly.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
69g
Fat
33g
Carbs
19g
