Baby S Thanksgiving Cornbread Dressing Recipe

Ingredients for Baby S Thanksgiving Cornbread Dressing

• Biscuits
• Chicken Stock
• 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
• Green Onions
• 6 cups crumbled cornbread
• Salt
• Pepper
• Seasoning
• Gravy

How to Make Baby S Thanksgiving Cornbread Dressing

1. Sauté 1 medium onion and 2 celery stalks, chopped, in 2 (10.75 ounce) cans of chicken broth until tender (about 8-10 minutes).
2. Stir in 1/2 cup (1 stick) of unsalted butter and 1 (10.75 ounce) can of condensed cream of chicken soup.
3. Stir until butter and soup are completely melted and remove from heat.
4. In a large bowl, crumble 6 cups of cornbread and 4 large buttermilk biscuits.
5. Add 2 large eggs, lightly beaten, and 1/4 cup chopped green onions.
6. Gently toss to combine all dry ingredients.
7. Pour the warm broth mixture over the crumb mixture.
8. Use your hands to gently mash and combine the ingredients until evenly moistened.
9. Gradually add more broth (up to 1 (10.75 ounce) can), a little at a time, until the dressing is moist but not soggy.
10. The amount of broth needed will depend on the type of cornbread and biscuits used.
11. Pour the dressing into a greased 9x13 inch casserole dish.
12. Bake at 350°F (175°C) for 45-60 minutes, or until golden brown and heated through.
13. For a complete one-dish meal, layer in 2 cups of cooked, cubed chicken or turkey before baking.