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.
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
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 🙂 )