Old South Herbed Cornbread Dressing Good Recipes

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Thursday, October 20, 2016

Old South Herbed Cornbread Dressing

"Homemade cornbread stuffing made with selfmade cornbread and lots of herbs is a double special dinner treat."

Ingredients :

Crisco® Original No-Stick Cooking Spray
Cornbread:
1 large egg
1 1/three cups milk
1/four cup Crisco® Pure Vegetable Oil
2 cups Martha White® Self-Rising Enriched White Corn Meal Mix
Dressing:
three/four cup butter
1 cup finely chopped onion
1/2 cup finely chopped celery
6 cups crumbled cornbread (from above)
2 cups dry bread cubes or crumbled toasted biscuits
2 teaspoons dried sage leaves
half teaspoon dried thyme leaves
1/four cup chopped clean parsley
half teaspoon pepper
1 huge egg, beaten
2 cups chicken broth

Instructions :

Prep : 25M	Cook : 10M	Ready in : 1H25M

Heat oven to 450 levels F. Spray 10 half of-inch solid iron skillet with out a-stick cooking spray. Place in oven to heat. Beat egg in big bowl. Add final cornbread elements; mix nicely. Pour into warm skillet. Bake 20 to 25 mins. Cool cornbread; disintegrate to make 6 cups; set apart. Reduce warmness to 425 tiers F.
Spray thirteen x 9-inch baking dish or pan with no-stick cooking spray. Melt butter in massive skillet over medium warmness. Add onions and celery; cook dinner and stir till vegetables are gentle.
Combine vegetable combination, crumbled cornbread and closing components in big bowl; toss gently to mix. Add enough broth to make aggregate very moist. Spoon into organized baking dish or shape into 12 oval cakes or pones; place in organized baking dish. Bake 30 to 35 mins or till golden brown.

Notes :

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