Classic Cornbread Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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If you're short on time, use packaged cornbread mix (to yield about 5 cups coarsely crumbled cornbread) instead of making homemade cornbread below. Ingredients:
1 cup diced celery |
1 cup diced onion |
1/2 cup butter or margarine, melted |
5 large kale leaves or spinach leaves, chopped |
cornbread |
7 slices white bread, toasted and coarsely crumbled or cut into 1/2 |
1/2 cup chopped walnuts, toasted |
1/2 cup chopped fresh parsley |
3 tablespoons chopped fresh sage |
3/4 teaspoon salt |
1/2 teaspoon pepper |
2 large eggs, lightly beaten |
2 to 3 cups chicken broth |
Directions:
1. Cook celery and onion in butter in a large skillet over medium heat until tender, stirring occasionally. Add kale, and cook, stirring constantly, 3 minutes or until kale wilts. Remove from heat.
2. Coarsely crumble Cornbread into a large bowl. Add kale mixture; stir well. Add toasted breadcrumbs and next 6 ingredients. Stir in enough broth to moisten dry ingredients as desired. (For moist dressing, add the entire 3 cups broth.)
3. Spoon dressing into a greased 13 x 9 x 2 pan. Bake, uncovered, at 325° for 1 hour or until top begins to brown.
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