Paula Deen Cornbread Dressing Recipe
If you love Southern food, you know Paula Deen. Her Paula Deen Cornbread Dressing Recipe is a true classic.
Equipment
- Baking Dish
- Skillet
- Measuring cups
- Large mixing bowl
- Wooden spoon
- Knife
Ingredients
- 7 Cups Cornbread Crumbs
- 2 Cups White Bread Crumbs
- 1/2 Cup Butter
- 1 Cup Celery Chopped
- 1 Large Onion Chopped
- 2 Cups Chicken Broth
- 2 Large Eggs Beaten
- 1 Tsp Sage
- 1 Tsp Poultry Seasoning
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit first.
- Crumble the Breads: Break the cornbread and white bread into small bits.
- Sauté the Vegetables: Melt butter and cook the onions and celery.
- Mix the Dry Goods: Put bread crumbs and spices into a large bowl.
- Add the Vegetables: Pour the buttery cooked veggies into the bowl.
- Whisk the Liquids: Beat the eggs and mix them with the broth.
- Combine Everything: Pour the liquid over the bread and stir well.
- Fill the Pan: Spread the mixture evenly into your greased pan.
- Bake the Dressing: Cook for 45 minutes until the top is golden.
Notes
➔ Use day-old cornbread so the dressing is not too soggy.
➔ Sauté the celery until it is very soft for best texture.
➔ Add broth slowly to ensure the mix is moist, not wet.
➔ Do not over-mix the bread or it becomes too dense.
➔ Taste the mixture before adding eggs to check the salt.
➔ Cover with foil if the top browns too quickly.
➔ Use fresh sage for a much stronger and better aroma.