Cornbread Dressing
Directions
- 1Measure and combine seasoning blend ingredients then set aside.
- 2Add butter and cooking oil to a medium pot over medium/high heat until butter is melted.
- 3Add diced onion, celery, and green bell pepper to pot and cook until lightly golden brown, while stirring.
- 4Add chicken broth to the same sauté pot and bring to a light boil.
- 5In a large mixing bowl, combine crumbled cornbread, toasted bread crumbs, seasoning blend, and Campbell’s Condensed Cream of Mushroom Soup then mix to combine.
- 6Pour half of the broth mixture over the seasoned cornbread and stuffing mix in the mixing bowl, using a rubber spatula to combine.
- 7Add 2 whisked eggs to the dressing mixture, using a rubber spatula to combine.
- 8Transfer dressing mixture to a baking dish and cover with foil.
- 9Cook dressing covered for 35 minutes in a 350 degree F preheated oven.
- 10Uncover and cook an additional 10 minutes at 450 degrees F for a golden brown crust on top.
- 11Remove from oven and allow cooked dressing to rest for 15 minutes before enjoying with gravy and cranberry sauce.
Ingredients
- 1 can Campbell's® Condensed Cream of Mushroom Soup
- 1 8x8 baking dish cornbread
- 4 cups toasted bread crumbs
- 2 quarts chicken broth
- 2 eggs
- 0.5 tablespoon ground sage
- 1 tablespoon poultry seasoning
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon cooking oil
- 0.5 onion
- 2 ribs celery
- 1 green bell pepper
- 0.5 tablespoon Italian seasoning
- 1 pinch salt
- 1 pinch pepper
Equipment
knifecutting boardlarge mixing bowlmedium potrubber spatulabaking dishfoiloven
Tips
- Campbell's soups are the kitchen shortcut this holiday season to add the perfect creamy, savory flavor to your favorite side dishes.
- Allow cooked dressing to rest for 15 minutes before enjoying with gravy & cranberry sauce!
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