Quick & Easy Cornbread Dressing
This is a fast, throw-together dressing that requires no advance sauté work. Just mix and bake!
Not that dressing is all that hard to make to begin with, but occasionally, I don’t want to go to the bother of dicing and cooking onion and celery. This recipe isn’t quite as good as the original Kitchen Tapestry recipe for Cornbread Sage Dressing, but is it less work and has a similar flavor profile.
Quick and Easy Cornbread Dressing
Yield: 6-8
This is a fast, throw-together dressing that requires no advance sauté work. Just mix and bake!
Ingredients
- 3 cups each cornbread dressing and white bread dressing (like, Pepperidge Farms)
- 1 small (5-oz) can sliced mushrooms, drained
- 3/4 stick butter, melted
- 1/4 stick butter, cubed
- 1 14.5-oz can cream of celery soup (like, Campbell’s)
- 1 15-oz can chicken broth (like Swanson's or Kitchen Basics)
- 2 tbsp rubbed sage
- 2 tsp ground thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- non-stick cooking spray (like, Pam)
Instructions
- Pre-heat the oven to 365°F.
- Add The soup, chicken broth, melted butter and all seasonings in a mixing bowl and whisk well to blend.
- In the meantime, put the cornbread and white bread crumbs in a large mixing bowl.
- Add the mushrooms to the bread crumbs and then pour the liquid mixture over. Stir well to blend and ensure all bread crumbs are wet.
- Use a casserole dish that has a lid and coat it with the non-stick cooking spray. Press the mixture down into the casserole dish so that it is level, fairly dense and has an even consistency.
- Dot the top of the dressing with the remaining butter. Cover and place into the oven for 1 hour.
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