This is my grandmothers cornbread dressing recipe that we always had at Thanksgiving and Christmas...but truly I could eat year round, I love it!
2 - 6 ounce packages of corn bread mix
1/2 cup or 1 stick of butter (I use smart balance butter)
1 large onion, chopped
1 bunch of celery, chopped
3 tablespoons of dried parsley
1 teaspoon of dried sage
2 teaspoons of dried thyme
1 1/2 teaspoons of celery seed
salt and pepper to taste
2 eggs beaten (I use egg beaters)
4 chicken boulon cups - put in hot water to make 4 cups of chicken broth
Preheat oven to 350 degrees.
Prepare corn bread as directed on package, using egg batter recipe. Allow corn bread to sit out overnight. Saute chopped vegetables in butter until they are tender. In a large bowl, crumble corn bread. Add vegetables and seasonings. Mix well. Add eggs and broth and blend well. It will look like a thick soup. Allow to stand in fridge for several hours or if you want to make a day ahead that is ok too. Pour into greased 2-quart casserole dish and bake at 350 degrees for 30 to 45 minutes, or until brown and crusty on top.
Enjoy!!!!
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