Easy Cornbread Dressing
Wine Recommendation
Robert Mondavi Private Selection Chardonnay
Ingredients
- 2 (6-oz) pkg buttermilk cornbread mix
- 3 cups chicken broth
- 1 (10.75-oz) can cream of celery soup
- 3 large eggs
- 1 Tbsp poultry seasoning
- ½ tsp salt
- ½ tsp pepper
- 4 cups crumbled baked biscuits (about 5)
- ½ cup butter
- 2 cups chopped onion
- 2 cups chopped celery
- 4 cloves garlic, minced
Instructions
- Prepare cornbread according to package directions; set aside to cool.
- Preheat oven to 350°F. Whisk together broth, soup, eggs, poultry seasoning, salt, and pepper in a large bowl.
- Crumble cornbread and add to broth mixture along with crumbled biscuits.
- Melt butter in a large skillet over medium heat. Add onion, celery, and garlic; cook 10 minutes or until very tender. Add to bowl, stirring to combine.
- Spoon dressing into a lightly greased 13x9-inch baking dish; bake 1 hour or until center is set.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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