Ingredients for Baby's Thanksgiving Cornbread Dressing
- 4 large buttermilk biscuits
- 2 to 3 (10.75 ounce) cans chicken broth
- 1/2 cup (1 stick) unsalted butter
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 large eggs, lightly beaten
- 1/4 cup chopped green onions
- 6 cups cornbread, crumbled
- Salt
- Pepper
- Seasoning
- gravy (not an ingredient in this dressing recipe)
- 2 cups cooked, cubed chicken or turkey (optional)
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How to Make Baby's Thanksgiving Cornbread Dressing
- Sauté 1 medium onion and 2 celery stalks, chopped, in 2 (10.75 ounce) cans of chicken broth until tender (about 8-10 minutes).
- Stir in 1/2 cup (1 stick) of unsalted butter and 1 (10.75 ounce) can of condensed cream of chicken soup.
- Stir until butter and soup are completely melted and remove from heat.
- In a large bowl, crumble 6 cups of cornbread and 4 large buttermilk biscuits.
- Add 2 large eggs, lightly beaten, and 1/4 cup chopped green onions.
- Gently toss to combine all dry ingredients.
- Pour the warm broth mixture over the crumb mixture.
- Use your hands to gently mash and combine the ingredients until evenly moistened.
- Gradually add more broth (up to 1 (10.75 ounce) can), a little at a time, until the dressing is moist but not soggy.
- The amount of broth needed will depend on the type of cornbread and biscuits used.
- Pour the dressing into a greased 9x13 inch casserole dish.
- Bake at 350°F (175°C) for 45-60 minutes, or until golden brown and heated through.
- For a complete one-dish meal, layer in 2 cups of cooked, cubed chicken or turkey before baking.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
26g
Fat
46g
Carbs
10g
