Easy Cornbread Dressing Recipe
This easy cornbread dressing recipe is perfect for any holiday meal and will become a family favorite.
Servings: 8
Calories: 259kcal
Ingredients
- 1 lbs Cornbread cubed, 8x8 pan should be enough
- ½ cup Carrots chopped
- ½ cup Celery chopped
- ¼ cup Onion chopped
- ¼ cup Green Bell Pepper diced
- ¼ cup Red Bell Pepper diced
- 1 teaspoon Garlic Powder
- 1 teaspoon Mixed Herb dried Oregano, dried Thyme, dried Rosemary and Rubbed Sage
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 2 tablespoons Butter
- 2 cups Chicken Stock
- ¼ cup Cranberry
- ¼ cup Walnuts chopped
- ¼ cup fresh Parsley chopped
Instructions
- Preheat the oven to 350F and grease a 9x13 baking dish with butter.
- Heat a skillet over medium heat. Add the butter. Once the butter is melted add the chopped onions, celery, carrots, red, and green bell peppers. Let it sauté for2 minutes.
- Next add the mixed herbs, garlic powder, salt, and pepper and let it cook for another 2 to 3 minutes, or until the vegetable are soft.
- In a large bowl, add the cubed cornbread.
- Add the sautéed vegetables, dried cranberries, walnuts, and chopped fresh parsley.
- Add the chicken stock and mix well. The mixture will be very wet.
- Add the cornbread-vegetable mix into the prepared baking dish and cover tightly with a foil.
- Bake at 350F for 25 minutes.
- Remove the foil and bake for another 10 minutes, for the top to get brown.
- Garnish with some more dried cranberries, chopped walnut, and freshly chopped parsley and serve immediately.
Notes
The dressing can be made several days in advance. Cover tightly in foil and refrigerate till ready to use. Pop it in the oven when ready to serve.