Vegetables

Cornbread Dressing Serves 12 or more

Whether it was Christmas or Thanksgiving, the smell of homemade dressing

always greeted you at my parent's home. And it was always

homemade, no exception. I've adapted the recipe to make it a little

less time consuming and it makes enough for a large gathering. BUT,

this recipe is easily divided into thirds.

About the Ingredients:

• Butter-Real butter is best for this recipe, preferably unsalted.

• Celery-Diced is perfect (¼ to ½-inch)

• Onions-Like the celery, diced is the way to go. You can use sweet,

but I would not do red onions.

• Pepperidge Farm Classic Cornbread Stuffing-I like to use 2 bags but

the ratio is up to you.

• Pepperidge Farm Herb Seasoned Classic Stuffing-If you're not a

cornbread fan, use 3 bags of this one.

• Poultry seasoning-Freshness is important for this recipe.

• Chicken stock-I make my own (recipe here) but if you are buying,

make sure to get stock, not broth.

• Eggs-Large or extra-large work best.

This recipe is easily accommodates your favorite additions. During the

holidays I like to add dried cranberries and toasted pecans.

If you're not a fan or cornbread, it can be made from the Herb Seasoned

Stuffing Mix.

You can do individual servings by baking in a greased muffin tin.

Cornbread Dressing

Ingredients

• 1½ sticks butter (¾ cup, unsalted)

• 3 cups diced celery (about 8 ribs)

• 3 cups diced onions (about 3 to 4 medium)

• 2 bags Pepperidge Farm Classic Cornbread Stuffing (24 oz total)

• 1 bag Pepperidge Farm herb seasoned classic stuffing (12 oz)

• 1 Tbsp poultry seasoning or up to ¼ cup Lite-House Poultry Herb Blend*

• 6 cups chicken stock

• 3 eggs

Preheat oven to 400°F. Lightly grease a 13-x-9 baking dish and

an 8-x-8 baking dish. (Use an 8-x-8 for one-third of the recipe)

Instructions

1. Melt butter in a large skillet over medium heat; add celery and

onions; sauté until soft, and set aside.

2. Mix stuffing in a large bowl with poultry seasoning; add the celery

and onions.

3. Mix eggs to the cooled broth; add to the stuffing mixture and

blend well. Adjust salt and pepper seasoning.

4. Place the mixture in the two dishes making sure the tops are even.

Bake in preheated oven for 45 minutes to 1 hour with the smaller

dish ready sooner.

*I have started using the Lite House herbs because they are freeze

dried and are more flavorful. They contain little bits of herbs instead

of powder. Sometimes I add an extra teaspoon of freeze-dried sage

to the recipe.

Tips

• If the dressing seems a little dry, add a small amount of broth or

water.

• Don't worry if you don't have the exact amount of onions or celery, or

if you don't like one or the other.

Options

• Dried cranberries & chopped toasted pecans (½ to ¾ cups each)

make a great addition to the dressing.

• If you like sausage in your dressing, precook and add up to 1 cup to

the recipe.

KEYWORDS

cornbread dressing, easy dressing, basic dressing

Chopped onion and celery to be added to the dressing. #bestdressing #best stuffing #southerndressing #christmas #thanksgiving

LAURA LEE ALICE
COOKS

LAURA LEE ALICE COOKS