Try this Cornbread Dressing recipe, or contribute your own.
Suggest a better descriptionCut bread into small cubes and leave out for 2 to 4 days to dry out hard, or dry it in the oven. Crumble the cornbread as small as possible, and mix with bread cubes. Cook the onion and celery over low heat until onion is soft but not yet brown. Blend seasonings with bread crumbs and cubes. Add onion, celery, and fat (or butter). Pour liquid and beaten eggs over the surface, stirring lightly. Add chopped hard boiled eggs. Add more seasoning, if desired. Add salt, if necessary. If not stuffed into turkey, cook in a pan in the oven at 350 F. for 1 to 1 1/2 hours. The key to this is the seasoning and moisture content. The poultry seasoning should be from a new can, not several years old. Also, though not called for, the addition of sage enhances the flavor, but should be added 1 t at a time and taste tested. The dressing should be very moist when put into the oven or the finished product will tend to be too dry. It can be made a day ahead, and stored in a covered bowl in the refrigerator. Recipe by: Shirley Johnson Posted to EAT-L Digest by Millard Leach
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Serving Size: 1 Serving (575g) | ||
Recipe Makes: 8 | ||
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Calories: 1218 | ||
Calories from Fat: 571 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.5g | 85 % | |
Saturated Fat 21.1g | 105 % | |
Monounsaturated Fat 27.1g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 1026.5mg | 316 % | |
Sodium 2163.8mg | 75 % | |
Potassium 659.2mg | 17 % | |
Total Carbohydrate 115.5g | 34 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 109.2g | ||
Protein 44.8g | 64 % | |
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: 1218
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