Paula Deen Cornbread Dressing Recipe
Southern meals often feature this classic side dish. Paula Deen Cornbread Dressing Recipe brings warmth to any table.
Equipment
- Baking Dish
- Large mixing bowl
- Skillet
- Wooden spoon
- Measuring cups
- Chef Knife
Ingredients
- 7 Cups Cornbread
- 2 Cups White Bread
- 1/2 Cup Butter
- 1 Cup Celery
- 1 Cup Onion
- 2 Cups Chicken Broth
- 2 Large Eggs
- 1 Tsp Sage
- 1/2 Tsp Black Pepper
Instructions
- Prepare the bread base. You must crumble the cooled cornbread into a bowl. Add the dry white bread cubes to the mix.
- Sauté the vegetables. Melt the butter in a hot skillet first. Cook the celery and onions until they are soft.
- Combine the mixtures. Pour the buttery vegetables over the dry bread. Stir them gently so the bread stays chunky.
- Add the liquids. Pour the chicken broth into the large bowl slowly. Add the beaten eggs and the dried sage next.
- Season the dressing. Sprinkle in the salt and the black pepper. Mix everything until the bread is very well coated.
- Bake the dish. Pour the mixture into your greased baking dish. Bake it at 350 degrees until the top is golden.
Notes
➔ Use day-old cornbread to get the best texture.
➔ Do not overmix the bread or it gets gummy.
➔ Add broth slowly to reach the perfect moisture level.
➔ Sauté vegetables until they are completely translucent and soft.
➔ Taste your mixture before adding eggs to check seasoning.
➔ Let the dressing rest for ten minutes before serving.
➔ Use fresh sage for a much stronger herbal aroma.