Saturday, November 30, 2013

Cornbread Dressing {Egg-free, Dairy-free}

I make this dressing recipe for Thanksgiving every year.  I imagine everyone has already had their Thanksgiving feast but I wanted to go ahead and post this recipe since a lot of families have turkey for Christmas.  This is a great side for Herb Turkey Breast {Slow-cooker} (EF, DF, GF).  Enjoy!

Cornbread Dressing

1 t Salt
1 t Pepper
1 large onion, chopped
2 T margarine or butter
1 T Sage
1 T Poultry seasoning
6-8 c chicken broth (3-4 cans)

Crumble cornbread in a medium bowl and set aside.  Dice and cook onion in margarine in a small skillet.  Add onion mixture, salt, pepper, sage and poultry seasoning to the crumbled cornbread.  For best results, refrigerate overnight.  The next day, grease 10x15” baking pan with Crisco.  Spread dry mixture in the prepared pan.  Pour chicken broth evenly over cornbread mixture until slightly sloshy.  Bake at 350 for about 1 hour or until golden brown.

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