Saturday, November 27, 2010

Cornbread Dressing

This dressing was an immediate hit at our family Thanksgiving dinner. It is going in our regular menu. I had never made dressing before, and I was surprised how easy it it to make! I doubled this recipe so that I could freeze a batch for Christmas!

1 pan of cooked cornbread - not too thick
3/4 - 1 loaf of bread
1-2 tablespoons of sage
1-2 tablespoons of poultry seasoning
1 small onion chopped
salt/pepper to taste
3-4 stalks of celery finely chopped
2-3 cans of chicken broth
3 bullion cubes dissolved with water

Lightly grease 9x13 pan. Let the bread sit out to get a bit dry so that it is easier to crumble. (I hear that some people toast their bread for the same reason.) Crumble cornbread and bread into small pieces. Place in large bowl with all other ingredients and mix until moistened. The consistency of the dressing will be somewhat soupy. Cover with foil and bake at 400 degrees for 1 hour. Take foil off the last 10 minutes so the top can brown.

1 comment:

Jennifer said...

Is this Shanon's recipe? Sounds like the one I got from her.