Cornbread Dressing

Ingredients

• 1pan [recipe:Corn'federate Bread] (leave corn out of recipe)
• 1bundle of celery, chopped
• 1yellow onion, chopped
• 1 poundbutter
• 1 tablespoonsalt
• 1 tablespoondixie dust
• 1 teaspoonpoultry seasoning
• 4 cupschicken broth

Nutrition / serving

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Method

1. 1

   Preheat the oven to 350°F. Prepare a pan of Corn'federate Bread, leaving the corn out of the batter as directed, and bake according to that recipe; let it cool slightly, then crumble it into large, uneven pieces into a big mixing bowl.

2. 2

   While the cornbread bakes, melt the butter in a large skillet over medium heat. Add the chopped celery and onion and sauté for 8-10 minutes, stirring occasionally, until softened and translucent but not browned.

   ⏱Start 8:00
3. 3

   Pour the sautéed celery, onion, and all the butter from the skillet over the crumbled cornbread.

4. 4

   Sprinkle the salt, dixie dust, and poultry seasoning evenly over the mixture and toss gently with your hands or a large spoon to distribute the seasoning without smashing the cornbread into paste.

5. 5

   Add the chicken broth about ½ cup at a time, folding gently after each addition, until the dressing is evenly moistened and holds together when pressed. It should look wet and cohesive, NOT MUSHY!

6. 6

   Transfer the dressing to a buttered baking dish, spreading it into an even layer without packing it down tightly.

7. 7

   Bake uncovered for 40-45 minutes, until the top is golden brown and slightly crisp and the center is set. Let rest 5 minutes before serving.

   ⏱Start 40:00⏱Start 5:00