Homemade Cornbread Dressing Recipe | Holiday Recipe | Side Dish

Homemade Cornbread Dressing Recipe. Great holiday side dish. Sorry I went out of order on this video. I started having problems with the camera and some footage got deleted accidentally. You can find the correct cornbread dressing and gravy recipe below: Thanks for watching: Here is my cornbread recipe that I used to make the dressing: https://youtu.be/0R8s_GKoDjE If you would like for me to try your favorite recipe email: CookingWithSandraFay@gmail.com Be sure to Like, Share, Comment and Subscribe and click the notifications bell, then click all. You don't want to miss not one recipe, because I Cook Just About Everything! Hmmm Mmm!!! So comeback every week y'all, for more mouthwatering recipes that you just can't get enough of! Visit: http://www.cookingwithsandrafay.com Follow Me On Social Media: YouTube: http://www.cookingwithsandrafay.com Facebook: http://www.facebook.com/cookingwithsandrafay Instagram: http://www.instagram.com/cookingwithsandrafay Twitter: http://www.twitter.com/cookingwithfay CORNBREAD DRESSING Ingredients I Used: 1 medium skillet cornbread (crumbled) ½ package Stovetop Cornbread stuffing 1 bowl largely chopped onion, bell pepper, celery ½ yellow onion (diced) ½ bell pepper (diced) 1 celery stalk (diced) 3 cups chicken broth 3 cups water 2 large eggs ½ stick butter or margarine 1 tbsp chicken bouillon powder 1 tsp garlic powder 1/8 grounded black pepper ¼ rubbed sage Salt to taste if needed Preparation: (double this recipe for larger servings) Preheat oven to 400 degrees. Pour chicken broth and water into a large pot. Add large cut onions, bell pepper, celery, chicken bouillon powder, garlic, pepper and rubbed sage into pot. Medium boil until veggies are soft, then remove them from the broth. Mix crumbled cornbread and Stovetop cornbread stuffing together, blend well. Pour cooked broth into the cornbread, mix well. Batter should be a little soupy. In a pan sauté all diced veggies in butter for 2 minutes, then add it inside the cornbread dressing batter, mix well. Taste batter to adjust seasonings if needed. You can add more rubbed sage a little at a time (don’t overdo it). Add 2 eggs and blend well. Cover with foil and bake in a nonstick pan for 1 hour and 15 minutes. Next uncover and bake for 30 more minutes or until golden brown. Wait 20 minutes before servings. Approximately 10 servings. Quick Gravy: On medium heat, inside a small pot, add ¼ cup vegetable oil, ¼ cup dice onions, ¼ cup bell peppers and ¼ cup celery. Saute for 2 minutes. Add 1 ½ tablespoon of flour. Stir until light brown, then add one cup of chicken broth, one cup of water, ¼ tsp chicken bouillon powder, ¼ garlic powder, 1 bay leaf, sprinkle rubbed sage to taste and salt if needed. When it starts to boil, lower to medium/low heat, until desired thickest.