GMA Recipe: Ace's Southern Cornbread Dressing

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Ace's Southern Cornbread Dressing
From Bryan "Ace" Sagor of San Antonio, Texas
Friday, November 9, 2007

Thanksgiving is just around the corner, and no turkey dinner would be complete without the stuffing. In mid-October, chef Emeril Lagasse sent out a call to find the best stuffing recipe in the country. Hundreds of people sent their recipes, and after poring through all of them, Emeril and GMA have narrowed down the competition to five favorites.

Ace's Southern Cornbread Dressing

This recipe was submitted by Bryan "Ace" Sagor of San Antonio, Texas. He said, "Simple and simply delicious -- I have been making this cornbread dressing for Thanksgiving for more than 30 years. Thanksgiving would not be Thanksgiving without my stuffing, and the anticipation of this wonderful dish never disappoints. Enjoy, y'all!"

Ingredients

8 cups cornbread, crumbled

4 cups soft white bread shredded

1 cup butter (salted)

1 cup diced celery

1 large onion, chopped

1/2 cup green pepper, chopped

1 1/2 teaspoons poultry seasoning

2 eggs, beaten

2 cups chicken broth

Salt and pepper to taste

Oil to saute

Directions

Preheat oven to 350° F.

Cut butter and add to breadcrumbs (both corn and white breads).

Saute veggies in oil and add to bread mixture.

Mix in seasonings. Add eggs and broth until thoroughly mixed and moist.

Bake in large covered dish for 30 minutes. Remove cover for last 10 minutes to brown.

Makes 10 to 12 servings

Recipe courtesy of Bryan Sagor, copyright © 2007.

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