• 1 Cup(s) chopped celery
  • 1 Cup(s) chopped onion
  • 1/4 Cup(s) (1/2 stick) butter or stick margarine, melted
  • 1 pan(s) white or yellow corn bread, cooled and crumbled (about 6 cups)
  • 1 Can(s) (13 to 15 oz) chicken broth
  • 1 egg, beaten
  • 2 to 3 Teaspoon(s) Poultry seasoning
  • 1/4 Teaspoon(s) Salt
  • 1/8 Teaspoon(s) pepper

Cooking Instructions

Preheat oven to 350° F. In medium fry pan, saute celery and onion in melted butter until tender, about 5 minutes. In large bowl, combine celery mixture with corn bread, broth, egg, poultry seasoning, salt and pepper. Toss lightly until bread is completely moistened. Place in well-greased or sprayed 1-1/2 quart casserole or 8-inch square baking dish. Cover with lid or aluminum foil. Bake 30 minutes. Remove cover and continue baking 15 to 20 minutes longer or until internal temperature reaches 160° F.

Serving Tips: Stuffed Turkey - Lightly stuff dressing into body and neck cavities of one 12-pound turkey. Roast according to standard roasting directions.

RATINGS & REVIEWS


Country Corn Bread Dressing is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Like my mother used to make Have used Quaker Products all of my life. Was surprised to find this recipe on the back of the box. Tried it and it tasted just like my mother's dressing. I cook with recipes so I don't taste test while I cook like my mom. My mom has finally has put a stamp of approval on my cornbread dressing after so many years of hit and miss.
Date published: 2016-12-25
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