Make cornbread the night before and tear apart to dry out.
Tear bread and add to cornbread in large bowl. Saute onions and celery in butter then add to bread mixture. Add spices. At this point, the dressing can be set aside until ready to cook. Beat eggs in seperate bowl. Add drippings from pan, then beaten eggs, then stock.
Butter 7 x 11 baking pan. Pour dressing mixture into pan and bake at 375? for about 45 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (209g)|
|Recipe Makes: 8|
|Calories from Fat: 340 (80%)|
|Amt Per Serving||% DV|
|Total Fat 37.8g||50 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 152.9mg||47 %|
|Sodium 499mg||17 %|
|Potassium 217.1mg||6 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 12.6g|
|Protein 7.6g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 424
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