At the end of the day, the best chef on earth is usually someone who goes by “momma.” The comfort food moms make are like eating warm hugs, and are often tied to sense memories.
When it comes to any special meal that includes stuffing, Playboy model Brooke Christine is always left a little cold eating dressing that wasn’t made by mom. Luckily, Brooke Callahan’s Momma’s Cornbread Dressing is equal parts delicious and easy to make. You don’t have to be a momma to make it, but it couldn’t hurt.
Read More: Q&A: Brooke Christine
Why Brooke Loves Her Momma’s Cornbread Dressing
“The cornbread dressing is my moms recipe, and it’s by far the best dressing I’ve ever had!” Brooke told Playboy. “I’m typically disappointed with anyone else’s dressing. Most people will say they don’t like dressing until they try my mom’s recipe. And then they are asking for seconds! I wish everyone could try this recipe, just remember lots of broth is key!”
Ingredients:
- 2 boxes cornbread mix
- 1 package Pepperidge Farm Stuffing Mix
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 48oz carton chicken broth
- 4 or 5 eggs
- 1 TBL Sage
- 1 TBL Poultry Seasoning
- 2 sticks salted butter
- Salt and pepper, to taste
Instructions:
- Prepare corn bread according to box instructions.
- While it’s cooking, sauté your onion and celery in a stick of butter on low heat until soft. Should take about 30 minutes.
- Crumble cooked cornbread in large bowl. Add onion and celery mixture.
- Add about 2 cups of your Pepperidge Farm Stuffing Mix. Add your seasoning (sage & poultry) plus salt and pepper to taste.
- Melt the other stick of butter and pour it in. Add four or five eggs. Add in your chicken broth.
- I kind of just feel for how much liquid to pour in. The more liquid, the more moist it will be.
- Grease your pan. Bake at 350° for 45 minutes to an hour. My little secret is I usually pour a little extra bit of butter over the top after I spread it in the pan.
- Don’t forget the cranberry sauce!
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