How To Make Easy Cornbread Dressing Recipe

5 from 1 vote

Serving: 8-10

Calories: 216kcal

Author: This Worthey Life

1 pan of cornbread
1 Pepperidge Farm Onion & Sage this is optional - we had it in the original recipe-
3 cups chicken stock
1/2 stick unsalted butter melted
1/2 stick unsalted butter cut into five slices
1 tbsp extra virgin olive oil
1 tsp sea salt or Kosher salt
1 tbsp onion powder
2 tbsp of Old Bay seasoning
2 tbsp of freshly cracked black peppercorns
1 tbsp of thyme
3 tbsp of rubbed or ground sage
1 cup of chopped onions such as a yellow or Vidalia
1 cup of thinly sliced celery w/leaves
1 green bell pepper chopped
1 cup red bell pepper chopped
2 shallots diced
4 cloves of minced garlic use a garlic press for best results

Prep: Preheat oven to 350 °F
Place a large skillet over med-high heat and add two tablespoons of EVOO. When the oil is hot, add the onions, celery, peppers, shallots, and garlic. Sauté until the onions are soft and opaque, then set aside.
Once the cornbread is finished baking and cool enough to handle, crumble cornbread into a large bowl, add the sautéed vegetables and seasonings, then mix well.
Spoon the cornbread mixture into a large baking dish and add three cups of chicken stock. [ If you are adding in the bag of Pepperidge Farm Onion & Sage, this is where you will add it.]
Make sure the mixture is moist but not too damp. (if needed, add a little more chicken stock)
Next, slice a half-stick of unsalted butter and press them along the sides of the dish.
Bake in a preheated oven at 350 degrees for one hour.
If the cornbread dressing is browning too quickly, place a sheet of aluminum foil over the pan and continue baking.