Cornbread Dressing Croquettes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Instead of baking cornbread dressing in a casserole dish, shape the dressing mixture into individual croquettes and bake. Ingredients:
1 cup butter or margarine, divided |
3 cups white cornmeal |
1 cup all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1 1/2 teaspoons salt |
1 teaspoon baking soda |
7 large eggs |
3 cups buttermilk |
3 cups soft breadcrumbs (we tested with 6 slices pepperidge farm white sandwich bread) |
2 medium onions, diced (2 cups) |
1 large bunch celery, diced (3 cups) |
1/2 cup finely chopped fresh sage |
2 (10 1/2-ounce) cans condensed chicken broth, undiluted |
1 tablespoon pepper |
Directions:
1. Place 1/2 cup butter in a 13 x 9 pan; heat in oven at 425° for 4 minutes.
2. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
3. Pour hot butter into batter, stirring until blended. Pour batter into pan.
4. Bake, uncovered, at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
5. Melt remaining 1/2 cup butter in a skillet over medium heat; add onion and celery, and sauté until tender. Stir in sage; sauté 1 minute. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Shape unbaked dressing into croquettes, using a 1/4 cup ice cream scoop. Place croquettes on lightly greased baking sheets, making sure not to crowd them on the sheets.
6. Bake at 400° for 30 minutes or until well browned (and internal temperature reaches 160°). Cool on baking sheets 10 minutes.
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