Thursday, July 15, 2010

Granny's Cornbread Dressing

  • Granny's Cornbread,  baked the day before or store-bought cornbread
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 tbsp dried sage
  • chicken broth

Crumble the cornbread into a bowl.  Cover tightly with a clean, dry cloth and leave overnight.  
The next day, mix crumbled cornbread, onion, celery and sage in a large bowl.  Add enough chicken broth to make it wet and mushy.  
Bake 1 hour at 400 degrees.  Check at 30 minutes.  Dressing is done when knife comes out clean.  Should be lightly browned, but still soft and moist.
*DO NOT cover the stuffing with foil at any time! 

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