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Sarah’s Cornbread Dressing

by jrwarfield

Growing up I was never a huge fan or dressing or stuffing. I ate some at Thanksgiving or holidays when it was served,but it wasn’t the number one thing I looked forward to. I then had Sarah’s cornbread dressing, and I just love the taste of it. I make it now occasionally since it tastes so good. It is also a very simple recipe to make, so that helps as well.


Yummy Stuffing, green bean casserole, and crock pot ham. Our meal from this last Christmas.




Start off with two boxes of Corn Bread/Muffin Mix. I bought these at Aldi, and make them according to the directions on the box.



Chop a red onion, I’m not sure if it has to be a red onion,but I prefer it with red.


Put the onion and butter into the dish of your choice. I prefer to cook this all in a dutch oven from Aldi so that I don’t have to transfer it to another dish to bake later.


Toast 2-3 slices of bread depending on the size.


Sautee the onions.


Add in the can of cream of chicken soup.



Stir and add in the sage.



Make sure the cornbread is cooked the whole way through.



Add in the salt.



Then the pepper.


Add the crumbled up toast.



Next add the crumbled corn bread.



Then start stirring.



Add in the chicken broth.



Stir everything and scrape the sides so it isn’t wasted. Then refrigerate overnight if possible,but not 100% necessary.



Once it is baked, you want it firm and not too jiggly.





Sarah’s Cornbread Dressing:

2 packages of instant cornbread mix  (8.5 oz each)
2 slices of bread; toasted
2 cups chicken broth
1 can condensed cream of chicken soup
1 red onion; diced
1/2 tsp salt
2 tsp sage
1/4 tsp pepper
2 Tbsp butter
1 egg

Preheat oven to 350 degrees.
Make cornbread according to package instructions and let cool.  Crumble corn bread and sliced, toasted bread into a large bowl.
Add sage, salt, pepper and mix well.
In skillet, melt butter and sauté onions.
Add onions to bread mixture.
Pour in broth and soup (if needed, add more broth for desired consistency.)
Let sit overnight, covered, in fridge (optional but recommended.)
Add raw egg and and anymore broth needed for desired consistency.

Cook on 350 degrees for 30-45 minutes or until ideal solidification is reached

(You don’t want it to jiggle too terribly much 🙂  )

Let me know if you have any questions about this.  



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