Cornbread Dressing

https://youtu.be/L2P0WVLQal0 Ingredients: 6 cups finely crumbled Cornbread.  (If making cornbread from a mix, use 15 oz of the mix to make your cornbread.  And you will have a little extra cornbread to enjoy.) 8 tablespoons (1 stick) unsalted butter 2 ribs celery (diced) 1 medium onion (diced) 2 tablespoons minced fresh thyme leaves, or 2 teaspoons (dried and crushed) 1 tablespoon minced fresh sage leaves or crushed 1/4 cup minced fresh-leaf parsley 3 large eggs, lightly beaten 2/3 cup milk 1 1/2 cups chicken or turkey broth 1 tablespoon salt 3/4 teaspoon freshly ground black pepper Instructions: Heat oven to 350 degrees F. Spread the cornbread out on a roasting pan and cook until lightly browned about 10 minutes. In a medium skillet over medium heat, melt 8 tablespoons of the butter and sauté the celery and onion until soft about 5 minutes. Add sage & thyme and cook for 2 minutes. In a large bowl stir together cornbread, and sautéed vegetables. Mix in parsley, eggs, milk and broth. Season the moist dressing with salt & pepper and mix well. Brush or spray a casserole dish with butter and add the dressing to the casserole dish. Bake 50 minutes.
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