Savory Cornbread Dressing

Until I made this recipe, I had never made any kind of stuffing or dressing before, other than Stove Top.  Working at the soup kitchen, I had seen the head cook there make it a few times, so I consulted her on how to make it on a scaled-down version.  I was really pleased with the results.

1 recipe Old Fashioned Cornbread (I used whole wheat flour to make it)
about 8 slices whole wheat bread
2 cups Tasty Turkey Broth (if you don’t have any pre-made, you can use the juice from roasting your turkey)
1 medium onion
3 stalks celery
¼ cup butter
1 tsp salt
1-2 TBS dried sage, depending on your taste
½ tsp fresh ground black pepper
2 TBS dried parsley

skillet
wooden spoon
bowl
bread knife, cutting board
measuring cups/spoons
13x9x2 baking pan -OR-
ice cream scoop and baking sheet

Prepare Old Fashioned Cornbread. Let cool.

Dice onion and celery.

Heat oven to 375° degrees F.

Cube bread slices.

Melt butter in skillet over medium heat.  Add celery and onion.  Cook, stirring frequently, until soft.

Place bread cubes in large bowl.

Crumble cornbread into the bowl.

Mix well.

Add seasonings and spices.

Add onion and celery.

Add turkey broth.

Mix until moistened.

Spread evenly in 13×9 pan bake for about 25-30 minutes, or until the top starts to brown.

-OR-

Using an ice cream scooper, scoop out individual servings of the dressing and place them on a lightly greased cookie sheet.  Bake 20-25 minutes, or until browned.

8 servings

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Low in sugar
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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