Cornbread Dressing Recipe π½π
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Description:
This classic Cornbread Dressing recipe has been a cherished favorite for years. While traditionally used as a stuffing for poultry, it’s equally delicious served on its own or stuffed into bell peppers. Moist, flavorful, and packed with wholesome ingredients, it’s perfect for any occasion, from weeknight dinners to holiday feasts.
Ingredients:
- 1 squash
- 3 eggplants
- 1 onion
- 1 bell pepper
- 1 celery stalk
- 3 tablespoons Crisco shortening
- Salt, to taste
- Pepper, to taste
- 1 cup pecans
- 3 hard-boiled eggs
Instructions:
| Step | Description |
|---|---|
| 1 | Prepare Vegetables: Cook squash, onion, bell pepper, hot pepper, Crisco, and celery in 1 cup of water until soft. |
| 2 | Combine Ingredients: Mix the cooked vegetables with crumbled cornbread pieces until well combined. |
| 3 | Season: Add salt, pepper, pecans, oysters, and hard-boiled eggs to the mixture. Mix thoroughly. |
| 4 | Stuff Poultry (Optional): If desired, stuff the dressing into a cleaned and cold chicken or turkey. Alternatively, bake it in a separate casserole dish. |
| 5 | Bake: Preheat the oven to 350Β°F (175Β°C). Transfer the dressing to a baking dish and bake for 40 minutes, or until golden brown and heated through. |
Nutrition Facts (Per Serving):
- Calories: 227.7
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 220.3mg
- Sodium: 1568.5mg
- Carbohydrates: 18.1g
- Fiber: 3.2g
- Sugar: 5.1g
- Protein: 13.1g
Recipe Keywords:
- Vegetable
- Weeknight
- Less than 4 Hours
Tips:
- For a vegetarian option, omit the oysters and use vegetable broth instead of chicken broth.
- Customize the dressing by adding additional ingredients such as sausage, cranberries, or herbs like sage and thyme.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer preservation. Simply reheat before serving.
