Melt 1/2 cup butter in a 13x9 inch pan; heat in oven 425 degrees for 4 minutes. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk. Pour hot butter into batter; stirring until blended. Pour batter into pan. Bake at 425 for 30 minutes. Cool.
Crumble cornbread into a large bowl; stir in breadcrumbs and set aside. Met remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery and saute until tender. Stir in sage and saute for 1 more minute.
Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Pour evenly into a lightly greased 13x9 and an 8 inch square pan. Cover and chill 8 hours. Bake and uncovered at 375 degrees for 35-40 minutes or until golden brown.
Substitute 1 tablespoon dried rubbed sage may be substituted for fresh sage.
Substitute 2 cups crumbled biscuits/hoe cake for breadcrumbs.
Sausage, apple and pecan dressing: brown 3/4 pound sausage in a skillet and drain. Add sausage, two chopped Granny Smith apples, and 2 cups chopped toasted pecans to the dressing. Bake at 375 degrees for 40-45 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (155g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 131 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 112.2mg||35 %|
|Sodium 427.5mg||15 %|
|Potassium 187.1mg||5 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 42.4g|
|Protein 8.4g||12 %|
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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: 343
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