Ingredients
8
8 servings
- •3 cups crumbled cornbread
- •2 tablespoons butter
- •1 small onion, diced
- •0.5 cup chopped celery
- •2 large eggs, beaten
- •2 cups chicken stock
- •1 tablespoon dried sage, or more to taste
- •salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish. Place crumbled cornbread in a large bowl.
- Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.
- Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.
- Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 250
- Carbohydrate: 38g
- Fat: 9g
- Fiber: 1g
- Protein: 5g
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