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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Hard to say how many this serves. That all depends on how many you eat!! This is a spin on traditional dressing that your family is sure to love! And it's cute and easy to serve! Ingredients:
1 13x9 cake cornbread (your own recipe or from a box) |
2-4 cans chicken broth (probably won't need this much, but still want to have it on hand just in case) |
1 large onion, chopped |
2 stalks celery, finely chopped |
2 sticks butter, melted |
1/2 - 1 sleeve saltines (if needed) |
loads of sage |
salt and pepper |
1 - 2 packages of dried cranberries or craisins |
crisco |
Directions:
1. Preheat oven to 375
2. Crumble cornbread in large bowl
3. Add onion and celery
4. Begin stirring in broth little at a time, mixing as you go
5. **keep it a little dry at this point**
6. Add melted butter
7. Stir in cranberries (as many as you like)
8. **check the consistency**
9. If needed, either add a few crushed saltines to soak up some of the moisture or add a little more broth to add moisture
10. Add as much SAGE as you like
11. Salt and pepper to taste
12. **dressing should be fairly moist but not dripping**
13. Grease very heavily any size muffin tins you have (I use regular and mini for a nice presentation)
14. Spoon in dressing mixture
15. Bake about 45 - 60 minutes
16. When almost done, dressing will start to release itself from the tin
17. **The crisco makes for a good crispy outside, almost as if it had been fried**
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