Soul Food Cornbread Dressing Recipe - I Heart Recipes w/ Rosie Mayes

cornbread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber while white bread is often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made easily.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds well.

Preheat the oven to 350°F (175°C).

Chop and dice the celery, onions, and garlic. Chop the fresh sage.

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

Add the fresh sage and continue to cook for 2 minutes. Turn the heat off.

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

Add the cooked vegetables and fold until well combined.

Pour in the chicken broth and cream of chicken soup.

Add the beaten eggs and mix until well combined.

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

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

Bake uncovered for about 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens