Southern Cornbread Dressing

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This is how my Grandmother made it. This can also be used to stuff the turkey, chicken, etc. I have found that the stuffing has a better flavor if mixed the day before you need it then bake right before serving. If you like sage, a pinch adds even more flavor.

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Ingredients [?]

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  • add   1 egg
  • add   salt and pepper
  • add   3 stalks celery, chopped (chop some of the leaves from a couple of stalks) or 8-9 inches cornbread (can use a mix or homemade)
  • add   6 pieces white bread
  • add   1 yellow onion
  • add   chicken broth, to moisten (can use canned or homemade)
  • add   6 green onions


  1. Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
  2. Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
  3. Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
  4. Add the egg, salt and pepper, mix well.
  5. Turn the mixture into a baking dish and smooth with a spoon.
  6. Bake at 350: until golden brown on top.