Smoky Southern Cornbread Dressing
- cal. (kcal) 250
- Makes: 8 servings
- Yield: servings
- Prep: 10 mins
- Cook: 12 mins
- Bake: 52 mins at 375°F
purchased cornbread, cut into 1-inch cubes
bacon (about 7 slices), chopped
medium onion, chopped
ribs celery, chopped
chicken or turkey stock
large eggs, lightly beaten
- Heat oven to 375 degrees . Spread cornbread onto a large baking sheet. Toast at 375 degrees for 15 to 17 minutes, until lightly browned.
- Meanwhile, cook bacon in a large skillet over medium-high heat for 5 to 6 minutes, until crisp. Remove to a plate with a slotted spoon. Reduce heat to medium and add onion and celery to skillet. Cook, stirring, for 6 minutes. Stir in 11/3 cups of the stock, the sage, salt and cayenne and bring to a simmer.
- Combine toasted cornbread and bacon in a large bowl. Carefully pour contents of skillet into bowl and gently stir to blend. Fold in eggs. Transfer to a 2-quart baking dish. Bake at 375 degrees for 25 minutes. Drizzle remaining 1/3 cup stock over dressing and bake an additional 10 minutes.
Nutrition Information for Smoky Southern Cornbread DressingServings Per Recipe: 8
PER SERVING: 250 cal., 9 g total fat (3 g sat. fat), 92 mg chol., 919 mg sodium, 36 g carb. (2 g fiber), 7 g pro.