Cook time: 1 hr | Prep time: 1 hr | Yield: 8 Servings
I am always excited to go home for Thanksgiving mainly because of my family and also because of this Cornbread Dressing! See, my dad makes the best Thanksgiving meals. From baked turkey to this dressing. Oh, man, if you spend Thanksgiving with us, you will surely love it! Anyway, you can also serve this pretty much anytime. I make this on special occasions. My friends love it so much that they always tell me to bring or make it every time we have a sleepover or birthday. By the way, before I forget, make sure to serve this with gravy. Just do it and thank me later. Enjoy!
1 9×13 inch pan cornbread
12 prepared biscuits
1 medium onion
4 stalk(s) celery, peeled
1 can(s) chicken broth
2 Tablespoons parsley flakes
2 teaspoons sage, dried
1 Tablespoon rosemary, dried
1 Tablespoon thyme, dried
Step 1: Prepare the oven and preheat to 425 degrees F.
Step 2: Place the cornbread, onion, and celery in a grinder or food processor. Pulse until well mixed.
Step 3: Add in sage, rosemary, thyme, and parsley. Use your hands to mix until well combined.
Step 4: Add in broth gradually and stir continuously. Add more broth until the texture becomes sticky and moist.
Step 5: Transfer the mixture into a 9×13-inch baking pan and press it on the bottom.
Step 6: Place it inside the preheated oven and bake for 30 minutes to 1 hour or until a toothpick comes out clean after inserting it in the middle.
Step 7: Remove from the oven and allow it to cool at room temperature.
Step 8: Slice into evenly small squares.
Step 9: Pour gravy over the slices. Serve and enjoy!
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