Wednesday, December 3, 2008

Cornbread Dressing


Just so I won't lose this recipe, I'm posting it here. It's a simple recipe, but for some reason I'm always second guessing myself, so having the recipe saved here where I can find it quickly makes good sense... plus I wanted to share it with you.

Cornbread Dressing

6 cups of crumbled pre-cooked cornbread
1/3 cup chopped onion
1 cup chopped celery
2 tablespoons chopped parsley
1/1/2 tablespoon salt
1 tablespoon poultry seasoning
1 teaspoon sage
1/2 teaspoon pepper
Chicken stock to moisten well - final batter should look just like uncooked cornbread
1/2 stick melted butter

Mix all ingredients well and pour into a baking pan. Bake for 1 hour at 375 deegrees.

Sometimes I use a half of a bag of herb dressing mix like Pettridge Farm instead of part of the cornbread. When I do this I don't use the sage. My son likes this dressing without celery so if I do use celery, I make sure I reserve some batter without the celery. Usually I just half the batter before adding the celery and then when I put the batter in the baking dish I put one type batter on one end and the celery batter on the other. After it's finished baking I garnish the celery side with celery leaves so everyone will know which side to eat. Both sides usually get gone equally fast. I like the edges crispy and the center very moist, so I watch the baking time and take the dressing out as soon as the center is set soft. The edges get crispy because I make sure to grease the sides of the pan with shortening. I know this is not weight watcher friendly, but dressing isn't something that you eat everyday and you can always try to eat small portions. Good luck if you can. :)

1 comment:

Lorrie said...

Hi Phyllis, thanks for visiting my blog. I love cornbread dressing! Loved seeing all the pictures of the girls--such sweet faces!