Traditional Southern Style Cornbread Dressing

 

I grew up with my Mom and Granny always including cornbread dressing with our Thanksgiving feast.  This is a recipe I found that reminds me of their classic recipe, but with some twists with the addition of saltine crackers and cream of chicken soup.  You could also add cooked pork sausage and some chopped walnuts or pecans too for a heartier dressing.

Cornbread enough to fill a 9x13 or Pepperidge Farm Dried 

1 sleeve ritz or saltine crackers

3 medium eggs lightly beaten

1 large yellow onion diced

5 cloves garlic minced

5 sage leaves OR 2 1/2 tsp ground sage

2 tbsp olive oil

4-6 cups chicken broth

14 oz cream of chicken

2 tsp seasoning salt

1 tsp coarse black pepper

1 tsp thyme leaves

3 stalks celery chopped

Start chopping, and dicing all of the vegetables such as the celery, onions, and garlic. Also chop up the fresh sage.

Next, drizzle the olive oil into a large pan, then place the pan over medium heat.

Once the oil is nice and hot add in the onions, celery, and garlic. Cook until nice and tender.

Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.

Crumble the cornbread into a large mixing bowl, along with the crackers.

Now add in the cooked vegetables. Fold the ingredients until everything is well combined.

Now pour in the broth followed by the cream of chicken soup.

Add in the eggs, and mix everything until well combined.

Sprinkle in the seasoning salt, thyme and pepper.

Now mix until well combined.

Preheat the  the oven to 350 F.

Lightly oil a 9x13 bake dish, then pour in the dressing mixture.

Bake the dressing uncovered for about 45 minutes.

Serve and enjoy!

**This recipe is adapted from I Heart Recipes