Reply To: THANKFUL THREAD DAY 1!

[rrackleytamu-edu]

Dressing

• 8 tablespoons butter, (1 stick)
• 3 medium onion, chopped
• 4 stalks celery, chopped
• 1 1/2 teaspoons dried sage
• 1 teaspoon poultry seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3 pieces toast, crumbled
• 1/2 cup milk
• 3 eggs, lightly beaten
• 2 to 2 1/2 cups chicken stock or broth
• 2 tablespoons butter

Instructions

• Preheat oven to 400 degrees.

• In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.

• Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.

• Add sage, poultry seasoning, salt, and pepper to onion mixture.

• In a large bowl combine crumbled cornbread and toast.

• Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.

• Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.

• Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.

• Bake at 350 degrees for 30 minutes, or until it turns light brown on top.

• This reply was modified 3 months, 3 weeks ago by  rrackleytamu-edu.