New Orleans Restaurants & Cuisine

Cornbread Dressing
Makes 8 cups

  • ¼ cup butter, in all
  • 1 large onion, chopped
  • 4 green onions, chopped
  • 2 stalks celery, chopped
  • 4 cups crumbled cornbread
  • salt and pepper
  • ½ cup chopped fresh parsley
  • 4 large eggs, lightly beaten
  • up to 1 quart chicken or turkey stock

Preheat oven to 350° F.

Sauté onions and celery in 2 tablespoons butter until wilted, not browned, about 7 minutes.

Add cornbread to a large bowl; mix in sautéed vegetables, salt, pepper, and parsley. Add beaten eggs; toss. Add chicken or turkey stock until moist but not soggy.

Pat mixture into a buttered 9x13-inch casserole dish (it should make a 1-inch layer in the pan). Dot with remaining butter; bake until golden brown and set in the center, about 45 minutes. Serve with turkey.

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