Small Batch Cornbread Dressing
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Crumbled cornbread and bread cubes mixed with sautéed vegetables, sage, egg, broth, and cream, then baked in a small dish.
Ingredients
- ~2 cups crumbled Small Batch Cornbread (1 batch)
- 3 Tbsp salted butter divided 2 Tbsp skillet + 1 Tbsp topping, plus pan grease
- ¼ cup chopped onion
- ¼ cup chopped carrot
- ¼ cup chopped celery
- 1 minced garlic clove
- ¼ tsp salt
- ¼ tsp dried sage
- ¼ tsp Italian seasoning
- 1 slice stale white or wheat bread cubed
- 1 egg
- ¾ cup low-sodium chicken broth
- ¼ cup heavy cream
Equipment
- skillet
- mixing bowl
Directions
- Heat the oven to 350°F.
- Cook the onion, carrot, and celery in 2 Tbsp of the butter in a skillet for about 3 minutes. Add the garlic, salt, sage and Italian seasoning and cook for 30 seconds.
- Mix the crumbled cornbread and the bread cubes in a bowl.
- Beat the egg, broth, and cream together, then stir in the cooked vegetables.
- Pour this over the bread and stir gently until everything is moist with no dry spots.
- Spread the dressing in a buttered 5×7-inch baking dish and dot the top with the remaining 1 Tbsp butter.
- Bake for about 30 minutes, until the top is lightly golden and the center is firm.
Notes
If it looks dry, stir in a little more broth. Make a full batch of Small Batch Cornbread first.
Nutrition
Serving: 229g | Calories: 360kcal | Carbohydrates: 13g | Protein: 7.7g | Fat: 32g | Saturated Fat: 19g | Trans Fat: 1.1g | Cholesterol: 173mg | Sodium: 565mg | Potassium: 277mg | Fiber: 1.4g | Sugar: 3.4g | Vitamin A: 3466IU | Vitamin C: 3.4mg | Calcium: 78mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; ¼ cup chopped carrot counted as carrots, ¼ tsp dried sage counted as ground sage, ¼ tsp Italian seasoning counted as dried oregano, stale white or wheat bread (the first choice counted). Brands and portions vary, so use it only as an approximation.