[21 Day Fix} Cornbread Dressing
In the South cornbread dressing is served with chicken or turkey. Other parts of the country have a bread "stuffing" but we love our dressing.
Ingredients
- 1 recipe cornbread, cold and crumbled
- 2-3 slices toasted whole wheat bread, cold and crumbled
- ¾ cup celery, diced
- ¾ cup onion, diced
- 4 large eggs, beaten
- 3 tablespoons + 1 teaspoons butter, melted
- 1 teaspoon rubbed sage
- 1 tablespoon poultry seasoning
- ½ teaspoon salt and pepper
- ½ teaspoon sugar
- 3-4 cups cold chicken broth, homemade or low-sodium
- 2 tablespoons + 2teaspoons butter, cut into slivers
Instructions
- Preheat oven to 350° Spray a 9x13 casserole dish with olive oil.
- In a large bowl crumble the cornbread and toast into small pieces set aside.
- Cook celery, onion, and 2 tablespoons water in a covered microwavable bowl. Add to the bread bowl.
- Add all the rest of the ingredients. Start with 3 cups of broth and use more to make sure it is really wet. You want to see it "puddle" in places across the top of the mixture.
- Pour mix into the greased casserole dish.
- Scatter cut-up cold butter across the top of the pan.
- Bake for 45-60 minutes or until golden and set firm.
21 Day Fix/Ultimate Portion Fix Container Counts for 1/9th of pan:
- 1Y, ⅓R, 2 oil teaspoon--not enough G to count