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Dressings & Stuffing
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Old Fashioned Cornbread Dressing
1 cup of chopped onion
1 cup of thinly sliced celery, include leaves
1 1/2 teaspoons of dried sage
1 teaspoon of poultry seasoning
1/4 teaspoon of ground black pepper
2/3 cup of chicken broth
2 egg whites, lightly beaten (optional)
Cornbread
1/2 cups of whole grain cornmeal
2 teaspoons of baking powder
4 egg whites, lightly beaten
1 1/4 cups of buttermilk
1 teaspoon of butter flavored extract
To make the cornbread, combine the cornmeal and baking powder in
a large bowl, and stir to mix well. Add the remaining cornbread
ingredients, and stir to mix well.
Coat a 9 inch square pan with nonstick cooking spray. Spread the
batter evenly in the pan, and bake at 400ºF. for 20 to 25
minutes, or until a wooden toothpick inserted in the center of
the bread comes out clean and the bread begins to pull slightly
from the sides of the pan. Cool completely.
Remove the cornbread from the pan, and crumble into a large
bowl. Add the remaining ingredients, and toss to mix well.
Coat a 2 quart casserole dish with nonstick cooking spray.
Loosely spoon the stuffing into the dish, and bake uncovered at
325ºF. for 45 minutes to an hour, or until heated through and
lightly browned on top. Serve hot
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