Cornbread Dressing
2 pans prepared Cornbread {Egg-free, Dairy-free}
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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