Herb Cornbread Dressing

Prep Time: 20 min | 40 min
Yield: 1 8x8 pan
  • 1/2 C Onions, diced
  • 1/2 C Celery, diced
  • 2 T Parsley, minced
  • 2 T Sage, minced
  • 1 T Poultry Seasoning
  • 1/2 t Fennel, ground
  • 2 C Chicken stock
  • Salt & pepper, to taste
  • 2 Eggs
November 14, 2014


Break apart the cornbread and let it sit out overnight or up to 2 days.
In a large pot, saute the onions and celery in butter until soft. Turn off the heat and add the herbs. Add the cornbread and stock and stir to combine. Add the fennel and poultry seasoning and season to taste with salt and pepper. Add the eggs and mix well. Bake at 350 until golden on top.

Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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