Cornbread Dressing

Darlene

I have been making this dressing for my family for several years. It is a simple recipe and is quick to make. The water chestnuts give it a nice crunch. This dressing is moist and has a crisp topping. Bethany says it’s delicious, and I definitely agree.

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Prep Time 10

Cook Time 30

Total Time 40

Course Side Dish

Cuisine American

Servings People

Calories 140 kcal

Equipment

Ingredients

2 Cup Mrs. Cubbison’s cornbread dry stuffing mix
1/4 Cup + 2 Tbsp Chicken broth
1/4 Cup Celery , finely chopped
1/4 Cup Onion , finely chopped
3 Tbsp Butter
2 Tbsp Water chestnuts , sliced or diced
1/2 tsp Dried sage

Instructions

Preheat oven to 350℉.
Melt the butter in a small saucepan. Add the celery and onion. Cook over medium heat until onion is translucent, about 5 minutes. Remove from heat.
Add the dry dressing mix, chicken broth, sage, chestnuts, and cooked onion and celery to a medium bowl. Mix to combine the ingredients.
Place in a sprayed 6x6 casserole dish. Cover and place in oven for 20 minutes. Remove lid and cook for an additional 10 minutes.
Let cool slightly before serving.

Notes

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition

Serving: 1 CupCalories: 140kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 4.5gCholesterol: 20mgSodium: 200mgPotassium: 1120mgSugar: 2gCalcium: 150mgIron: 0.2mg