Cornbread Dressing

This is an absolute favorite in our home. I serve this with brussel sprouts and baked sweet potatoes. Of course, cranberry sauce is always welcome.

• Ready In: 1 hr 20 mins
• Yields: 1 13x9 baking dish

Ingredients

• 2 (8 1/2ounce) boxes  Jiffy cornbread mix
• 1  cup yellow cornmeal
• 4  eggs
•  1% low-fat milk
• 3  stalks  diced celery
• 1  cup  diced sweet onion
• 1  tablespoon dried parsley
•  poultry seasoning
•  ground sage
•  salt
•  cranberry sauce (optional)
•  black pepper
• 3  cups chicken broth

Directions

1. Preheat oven to 350 degrees for 10 minutes.
2. Mix Jiffy, cornmeal, 2 of the eggs and enough milk to bring the mixture to a slightly thick consistency.
3. Pour into a 13 x 9 baking pan and place in oven for 25 minutes.
4. Remove and allow to cool so that the mixture can be crumbled by hand.
5. Crumble by hand to as fine a consistency as possible.
6. Then add the 2 remaining eggs, celery, onions and dried parsley.
7. Stir mixture thoroughly.
8. Add poultry seasoning, sage, salt and pepper.
9. All are to taste and should be added a little at a time.
10. Taste mix to test the level of seasoning.
11. Once satisfied with the amount of spice, begin to incorporate chicken broth until consistency is slightly wet.
12. This is important because a fair amount of broth will be absorbed during the baking process.
13. Pour the mixture back into the baking dish and cover with aluminum foil.
14. Bake for 35 minutes at 350 degrees.
15. Remove foil and bake an additional 10 minutes to brown the surface.
16. Bake longer should the dressing remain too damp for your liking.
17. If desired, serve with cranberry sauce.