Cornbread Dressing ala Nita

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6-9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat Oven to 425 Degrees F.
  • Grease a 9 X 13 pan and set aside.
  • In a saucepan over low heat, melt butter, but do not burn.
  • Add onion and saute over medium heat for about 3 minutes.
  • Add celery and continue sauteing for another 2 or 3 minutes or until onions are soft and somewhat translucent.
  • Do NOT brown.
  • Remove pan from burner and set aside.
  • (Turn burner off.) In a large bowl or pan, combine breads, green onion, parsley and rest of seasonings.
  • Add sauteed onions, celery and drippings.
  • Mix well.
  • Add eggs, chicken broth or stock and melted butter.
  • Mix well.
  • Stuffing mixture should be"wet" and thick like cake batter or soup.
  • Add water if needed, but not too much.
  • Pour stuffing mixture into greased pan and bake for about 40 minutes.
  • Nita's Note: I do NOT add sage or boiled eggs to my dressing.
  • Sage is not traditional in my family and many people do not like it.
  • Boiled eggs toughen and"weep" when reheated.
  • Eggs are better added to the bread when it is made.
  • I do not"stuff" chicken or turkey.
  • This is again, not traditional in our family.
  • Now we are told by the health department folks that doing so can be dangerous and lead to food poisoning.
  • Cornbread Dressing is served as a side dish with sliced or pulled chicken or turkey, cranberry sauce and gravy-- Either giblet gravy, or cream of chicken or turkey gravy.
  • ENJOY!
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