This video will show you how to make cornbread dressing.
It's easy and too delicious not to make it.
I promise if you like a kicked up cornbread dressing, you'll love my recipe.
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CORNBREAD DRESSING
INGREDIENTS
2 Fully baked 8 inch Corn breads (see our recipe for cornbread)
2 Med. Onions finely chopped
2 Bunches green onion finely chopped
1 Bell Pepper finely chopped
3 Ribs Celery finely copped
¼ cup Italian flat leaf parsley finely chopped
8 Toes Garlic minced
Savoie’s Dressing Mix (You can also use Richard’s dressing mix)
Chicken Stock
3 Eggs beaten
8 Tbsp. salted butter
3 Tbsp. Olive Oil
¼ Tsp. Salt (or to taste)
¼ Tsp. Cayenne Pepper (optional)
1 Tbsp. Sage
½ Tbsp. Thyme
1 Tbsp. Poultry Magic
1 Tbsp. Rosemary Garlic blend
INSTRUCTIONS
Pre-heat your oven to 400°F
In a large mixing bowl, break up two, 8 inch corn breads as fine as you can by hand.
In a large skillet, heat olive oil and butter until the butter is fully melted.
Sauté’ all the veggies on a medium high heat until the celery and onions are very tender.
Pour all of the sautéed veggies over the cornbread.
Mix in the 3 beaten eggs.
Now add in all the spices listed in the ingredients.
Add in the Savoie’s dressing mix and fold it all together.
Start adding chicken stock and fold in well until the cornbread is fully hydrated and moist.
Transfer your cornbread dressing to a casserole and bake until slightly browned on top.
45 minutes to 1 hour depending on your location.
Allow to cool before serving
• CORNBREAD | MOIST | EA...
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