Ingredients
- 2 (8.5 ounce) boxes Jiffy® cornbread mix
- 4 large eggs, divided
- 1 1/3 cups milk, divided
- 1/2 cup butter
1 yellow onion, finely chopped - 2 stalks celery, finely chopped
- 1 teaspoon kosher salt, plus more to taste
- 32 ounces chicken stock
- 1 1/2 teaspoons dried sage
- 1 (12 ounce) package herb-seasoned stuffing mix
- 4 ounces saltine crackers, crushed
- 1 teaspoon ground black pepper, plus more to taste
Directions
- Preheat the oven to 350 degrees F (180 degrees C). Butter the bottom and sides of a 9×13-inch baking dish.
- cornbread mix to a bowl. Stir in 2 eggs and 2/3 cup milk until combined; batter will be slightly lumpy. Spread batter into the prepared pan.
- Bake in the preheated oven until golden brown, and a toothpick inserted in the center comes out clean, about 20 minutes. Set aside to cool completely. (Cornbread can be made the day before.)
- Melt butter in a large skillet over medium heat. Add onion, celery, and salt to the skillet. Cook until softened, 4 to 5 minutes. Remove from heat and transfer to a large bowl.
- Add remaining milk, chicken stock, eggs, and sage to vegetable mixture and whisk to combine.
- Crumble cornbread into mixture, and add stuffing mix, crackers, and pepper. Stir until everything is well moistened; mixture should be very moist. Season to taste with salt and pepper.
- Transfer stuffing mixture to a 9×13-inch baking dish and cover with foil.
- Bake stuffing in the preheated oven for 30 minutes. Remove cover and continue to bake until set and lightly browned on top, 10 to 20 minutes more. (Alternatively, dressing can be made ahead of time and refrigerated before baking. If refrigerated, bake 40 minutes covered, then uncover and bake an additional 15 to 20 minutes or until done.)
Recipe and Image sourced from: https://www.allrecipes.com/easy-southern-dressing-recipe-11821083