Sunday, November 1, 2009

Cornbread dressing

1 bunch of green onions, chopped
1 bunch of celery, chopped
2 sticks of butter

Saute the onions and celery in the butter until soft.

In a large bowl, break up 1 recipe of cornbread and a couple of slices of white bread, leftover dinner rolls or biscuits; combine.

Pour the sauteed veg/butter over the corn bread mixture. Stir it up. Add 2 or 3 beaten eggs and stir. Add about 1 T. salt, pepper and sage. I use about 1/4 c. of sage for my dressing; if you don't like that much reduce the amount.

Stir the seasonings into the mixture. The cornbread will absorb a lot of liquid, so at this point add pan drippings from the turkey, chicken broth or even milk to make the mixture loose. It should stir easily and have the consistency of cornbread batter, maybe a little thinner. Pour into a greased baking pan, at least 9 x 13, and bake at about 375 to 400 until crispy on top and set in the middle. It shouldn't be dry, but a knife inserted in the center should come out clean.


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