Hamdi Saidani Paula Deen Cornbread Dressing is made with cornbread, white bread, saltine crackers, celery, onions, chicken stock, and seasonings.
This traditional Southern recipe creates a delicious and hearty side dish, perfect for holidays or special occasions. It takes about 1 hour and 30 minutes to prepare and can serve up to 10-12 people.
Ingredients Needed:
- 7 slices oven-dried white bread
- 1 sleeve of saltine crackers
- 8 tablespoons butter
- 2 cups chopped celery
- 1 large chopped onion
- 7 cups chicken stock
- 1 teaspoon salt
- Black pepper, to taste
- 1 teaspoon sage (optional)
- 1 tablespoon poultry seasoning (optional)
- 7 beaten eggs (2 for cornbread, 5 for dressing)
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 tablespoons vegetable oil
How To Make Paula Deen Cornbread Dressing:
- Make the cornbread: Preheat oven to 350°F. Combine cornmeal, flour, buttermilk, 2 eggs, and oil. Mix well and pour into a greased baking dish. Bake for 20-25 minutes, then cool.
- Prepare the dressing mix: Crumble the cornbread into a large bowl. Add crumbled oven-dried white bread slices and crushed saltine crackers.
- Cook the vegetables: In a skillet, melt butter and cook celery and onion for 5-10 minutes until transparent. Pour over the cornbread mixture.
- Assemble and bake: Add chicken stock, salt, pepper, sage, poultry seasoning (if using), and 5 beaten eggs. Mix well. Pour into a greased pan and bake at 350°F for 45-60 minutes until set.
Recipe Tips
- Dry your bread: Use oven-dried white bread to help the dressing absorb the stock better.
- Don’t skip the sautéing: Cooking the celery and onions before adding them brings out their flavor.
- Adjust seasonings: Taste the mixture before baking and add more salt or pepper if needed.
- Make cornbread ahead: Preparing the cornbread a day in advance makes the process quicker.
- Avoid overmixing: Stir just enough to combine everything without breaking the bread too much.
How To Store & Reheat Leftovers
Storing: Keep in an airtight container in the fridge for up to 3 days.
Freezing: Freeze in portions for up to 2 months. Thaw in the fridge overnight.
Reheating: Reheat in the oven at 350°F for about 15-20 minutes or until warmed through.
Nutrition Facts
- Calories: 180
- Total Fat: 8g
- Carbohydrates: 18g
- Protein: 4g
- Sodium: 810mg
- Sugar: 3g
Try More Paula Deen Recipes:
Paula Deen Cornbread Dressing
Description
Paula Deen Cornbread Dressing is made with cornbread, white bread, saltine crackers, celery, onions, chicken stock, and seasonings.
This traditional Southern recipe creates a delicious and hearty side dish, perfect for holidays or special occasions. It takes about 1 hour and 30 minutes to prepare and can serve up to 10-12 people.
Ingredients
Instructions
- Make the cornbread: Preheat oven to 350°F. Combine cornmeal, flour, buttermilk, 2 eggs, and oil. Mix well and pour into a greased baking dish. Bake for 20-25 minutes, then cool.
- Prepare the dressing mix: Crumble the cornbread into a large bowl. Add crumbled oven-dried white bread slices and crushed saltine crackers.
- Cook the vegetables: In a skillet, melt butter and cook celery and onion for 5-10 minutes until transparent. Pour over the cornbread mixture.
- Assemble and bake: Add chicken stock, salt, pepper, sage, poultry seasoning (if using), and 5 beaten eggs. Mix well. Pour into a greased pan and bake at 350°F for 45-60 minutes until set.
Notes
- Dry your bread: Use oven-dried white bread to help the dressing absorb the stock better.
- Don’t skip the sautéing: Cooking the celery and onions before adding them brings out their flavor.
- Adjust seasonings: Taste the mixture before baking and add more salt or pepper if needed.
- Make cornbread ahead: Preparing the cornbread a day in advance makes the process quicker.
- Avoid overmixing: Stir just enough to combine everything without breaking the bread too much.
