Leftover Cornbread Dressing
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
12
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Course
Others
Leftover Cornbread Dressing
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It doesn’t have to be Thanksgiving or Christmas to enjoy a delicious cornbread dressing. This one is ready to enjoy in just 40 minutes and would be delicious served with pork chops or fried chicken.
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Ingredients
- 8 cups cubed cornbread
- 1 tablespoon olive oil
- 2 tablespoons butter cut into small cubes
- 1/2 cup chopped celery
- 2 Medium onion chopped
- 2 eggs beaten
- 1½ cups chicken stock
- 2 teaspoons dried sage
- salt and pepper to taste I used 1/2 teaspoon salt and 1/4 teaspoon pepper
Instructions
- Preheat oven to 350°F. Grease a 8-inch square baking dish and set aside.
- Add oil to a large pan over medium heat. Once hot, add celery and onions. Cook until soft.
- Add sage, salt, and pepper to the pan. Mix well.
- In a large mixing bowl add cubed cornbread, beaten eggs, and chicken stock.
- Add celery and onion mixture. Mix until combined. (Add more chicken stock if needed).
- Transfer the mixture to a greased baking dish. Spread the cubed butter on top of the dish.
- Bake for about 30-40 minutes or until the dressing is cooked though in the center and turns brown on the top.
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Notes
- Make it ahead: You can make this recipe ahead of time for up to 2 days and refrigerate it.
- Use store-bought or homemade cornbread for this recipe.
- To reheat the leftover, it’s best to remove it from the fridge and bring it to room temperature first. If you prefer moist cornbread dressing, you can add a small amount of chicken stock, and then cover the pan with foil and bake it at 350F for about 30 minutes.
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