Cornbread Dressing
Cornbread Dressing is an moderately easy dinner. Made with 2 pans 13 x 9 x 2 in. pans baked cornbread, finely crumbled (about 12 to 14 cups; use buttermilk cornbread recipe), 2 tsp. salt, 3 tsp. pepper, 2 tsp. celery salt and 1/2 c. rubbed sage (one half of a .5 oz. jar), this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Use 15 in x 11in baking dish (or two 10 x 12 dishes). Crumble cornbread into 5 quart mixing bowl.
Add salt, pepper and celery salt.
Add sage by rubbing together between palms of hands to separate.
Mix well.
Parboil celery and onion in a small amount of water until crisp tender.
(Celery and onion combined yield about 4 cups after par-boiling.)
Cool slightly; thoroughly mix into cornbread mixture.
Divide mixture (6 to 7 cups each) evenly between two 5 quart mixing bowls.
Break eggs into 2 different small bowls (3 eggs in each bowl); slightly beat eggs and add to each mixing bowl.
Divide broth between bowls, mixing well.
Mixture may be loose.
π· Perfect Pairings
Complete your meal with these
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