Cornbread Dressing Recipe
This African American cornbread dressing recipe is a standout addition to your soul food Thanksgiving menu and a true Southern comfort that's as rich in tradition as it is in taste! It's made with a blend of moist cornbread and a medley of aromatic veggies like celery, onion, bell peppers, and green onions.
Servings: 12 servings
Calories: 295kcal
Ingredients
- Nonstick cooking spray or vegetable oil
- 2 tablespoons bacon grease lard, or neutral oil
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 2 ribs celery stalks diced
- 10.5 ounces cream of mushroom soup canned
- 10.5 ounces cream of celery soup canned
- 1 teaspoon black pepper
- 1 ½ teaspoons dried ground sage
- 1 ½ teaspoons poultry seasoning
- Cornbread baked and cooled
- 1 ½ cups chicken broth plus up to ½ cup more if needed
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set it aside.
- Melt bacon grease in a large pan on medium-high heat.
- Add onions, bell peppers, and celery; stirring until the veggies become soft, about 5-6 minutes. Then, remove the pan from the heat.
- Mix together cream of mushroom and celery soups in a large bowl, along with pepper, sage, and poultry seasoning.
- Stir in cooked vegetables and crumble cornbread into the bowl, making pieces about ½ to ¾ inches in size.
- Slowly add chicken broth until mixture is moist but not overly wet. Add a bit more if you like it really moist. Spread this mixture in the prepared baking dish.
- Bake the dressing in oven until it turns lightly brown, about 50-55 minutes.
- Allow it to cool a bit before serving.
Nutrition
Calories: 295kcal | Carbohydrates: 44g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 748mg | Potassium: 189mg | Fiber: 2g | Sugar: 13g | Vitamin A: 201IU | Vitamin C: 9mg | Calcium: 113mg | Iron: 2mg
