- 1/2 cup butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cups crumbled cornbread
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon ground sage
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 cups chicken broth
- In a large skillet over medium heat, melt the butter.
- Add the onion and celery and sauté until tender.
- Add the cornbread crumbs and seasonings and mix well.
- Stir in the eggs and chicken broth.
- Cook for 5 minutes, stirring occasionally.
- Transfer to a greased 9-inch baking dish.
- Bake at 350°F for 25 minutes or until golden brown.
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