Texas Corn Bread Dressing

Cooking Instructions

Preheat oven to 325 or 350. Lightly oil a 13 x 9-inch baking dish.

Place crumbled corn bread in a large bowl. Set aside. Heat butter in large skillet over medium heat. Add onion and celery and cook until vegetables are soft, about 10 minutes.

Add sauteed onion and celery to corn bread. Add other desired ingredients, such as apple, sausage, or eggs. The addition of eggs will produce a smoother, more custard-like consistency.

Toss to combine ingredients well. Add chicken stock and mix well. For moist dressing, the dressing should be thin enough to pour into the baking dish, quite moist, but not soupy. A small amount of liquid should collect at the edges. If there is too much dressing for 1 dish, oil a smaller baking dish for the remainder.

Place in oven during last 1 to 1-1/2 hours before serving time. Dressing is done when it achieves a firm, scoopable consistency and the top is golden brown.

Wine Pairing(s)

Mähler-Besse 'Chateau D'Arche' Haut Medoc

Cappiola Vino Rosso

B.R. Cohn 'Olive Hill' Cabernet Sauvignon

Feudo Maccari 'Saia' Nero d'Avola

Argyle Reserve Pinot Noir

Waterstone Cabernet Sauvignon

Prunotto Fiulot

Steele 'Shooting Star' Zinfandel

Off-Schuetz 'So Zin' Zinfandel

Maryhill Cabernet Sauvignon