Soul Food Cornbread Dressing Recipe

Ingredients

• Cornbread (enough to fill a 9x13)
• 1 sleeve ritz or saltine crackers
• 3 medium eggs (lightly beaten)
• 1 large yellow onion (diced)
• 5 cloves garlic (minced)
• 3 stalks celery (chopped)
• 5 sage leaves (OR 2 1/2 tsp ground sage)
• 2 tbsp olive oil
• 4-6 cups chicken broth (adjust based on preferred moisture level)
• 14 oz cream of chicken soup
• 2 tsp seasoning salt
• 1 tsp coarse black pepper
• 1 tsp thyme leaves

Steps

1. 1

   Preheat the oven to 350 F.

2. 2

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

3. 3

   Heat olive oil in a skillet over medium heat, then add the onions, celery, and garlic. Cook until nice and tender.

4. 4

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

5. 5

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

6. 6

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

7. 7

   Next, pour in the chicken broth and cream of chicken soup.

8. 8

   Add in the beaten eggs, then mix everything until well combined.

9. 9

   Sprinkle in the seasoning salt, thyme, and pepper. Mix until well combined.

10. 10

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

11. 11

    Bake the dressing uncovered for about 45 minutes.

12. 12

    Serve and enjoy!