Bring the nostalgia & flavors of down-home holidays with this scrumptious dressing recipe! Elevate a box of stuffing with chicken stock, homemade cornbread crumbles, rice and plenty of savory herbs & spices. It is delicious as a stuffing or a satisfying side dish. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Grandmas Southern Cornbread Dressing Grandmas Southern Cornbread Dressing Recipe | PT3H30M Serves 12 Ingredients: 2 Cups Water 1 Cup Long Grain Rice 14 Cups Chicken Stock 6 Medium Celery Stalks 2 Medium Onions 1 Pan Buttermilk Cornbread 1 Pound Seasoned Stuffing Mix 8 Large Eggs 1 Small Bunch Fresh Sage 2 Tablespoons Poultry Seasoning 2 Teaspoons Freshly Ground Black Pepper 1.5 Teaspoons Salt In a medium saucepan over medium-high heat, bring water to boil. Stir in rice and reduce heat to low. Cover saucepan and simmer until rice is fluffy and water has evaporated, about 20 minutes. Fluff rice with a fork and set aside. In a Dutch oven over medium-high heat, bring 8 cups stock to boil. Stir in celery and onion, then reduce heat to medium. Let simmer until veggies are tender, about 30 minutes. Remove from heat and stir in remaining stock. Allow to cool for at least 30 minutes. Meanwhile in an extra-large bowl, add cornbread crumbles, stuffing mix and rice. Add broth mixture, eggs, sage, poultry seasoning, salt & pepper to the cornbread mixture and stir until completely combined. If mixture is too dry, add more chicken stock, 1/4 cup at a time, until the consistency is a little soupy. Preheat oven to 350 degrees. Coat 2 large cast iron skillets with cooking spray. Divide dressing evenly to both pans and bake until tops are golden brown, about 60 minutes.

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