Southern Cornbread Dressing Recipe

Instructions

Make two batches of Southern-style cornbread 1-2 days ahead of time, and leave out to dry up. When you're ready to make the cornbread dressing, preheat the oven to 350 F. Crumble the day-old cornbread into a large bowl, along with the crackers. Pour in the chicken broth and let the mixture sit for 10 minutes. Meanwhile, toss the butter into a medium sized pan, and melt over medium heat. Once the butter is melted, add in the onions, celery, and bell peppers. Cook the vegetables until they soften, then add in the garlic, seasonings, and chopped herbs. Add the cooked vegetables, chicken, and herb mixture into the large bowl with crumbled cornbread and crackers. Add in the cream of mushroom soup, the egg, then fold the ingredients. Add the mixture into a lightly greased or buttered 9 x 13 bake dish and cover. Let bake for 1 hour. Remove the cornbread dressing from the oven, uncover, and bake for 30 minutes until the top is golden brown. Let cool. Serve & enjoy!

• batches day-old cornbread Notes: 2
• sleeve of saltine crackers Notes: 1, crumbled
• stalks of celery Notes: 2, chopped
• medium sized green bell pepper Notes: 1, diced
• medium sized red bell pepper Notes: 1, diced
• large onion Notes: 1, diced
• Salted Butter Notes: 4 tbsp
• cooked chicken Notes: 1 lb, shredded
• fresh sage leaves Notes: 3, chopped
• fresh thyme leaves Notes: 1/2 tsp, chopped
• fresh rosemary leaves Notes: 1/2 tsp
• minced garlic Notes: 1 tbsp
• kosher salt Notes: 2 tsp
• ground black pepper Notes: 1 1/2 tsp
• chicken broth Notes: 4 cups
• 14.5 oz. can condensed cream of mushroom soup Notes: 1
• large egg Notes: 1, lightly beaten