Easy Cornbread Dressing

Very easy dressing to make. Meats can be added to dressing, also fruit can be added.




  • 2 cups sliced celery
  • 2 cups chopped onion
  • ½ cup butter
  • 1 pan of cooked cornbread (crumble)
  • 2 to 3 teaspoon bouillon granules
  • 3 cups broth
  • 1 (8oz) can sliced water chestnuts, drained 1 to
  • 2 teaspoon ground sage
  • ½ teaspoon salt ½ teaspoon black pepper

Nutritional information

No nutrition information available


  1. Preheat oven to 350° Lightly butter a 13x9 in baking dish Saute celery & onions about 5 mins. Add bouillon, chicken broth.Heat about 1 min: set aside. In a large bowl, crumble cooked cornbread and add water chestnuts, poultry seasoning, sage, salt and pepper. Add celery-onion mixture and stir to mix well. Pour into baking dish and then bake 40 to 45 minutes. Best served with chicken gravy over every serving.