Did your mom ever make something that just couldn't be matched? Well this is that recipe. I've watched her make it at least 45 times and her's still turns out better. Wonder why that is :o).
Serves 12-14
Prep time: 12 minutes
Total time: 15 minutes
Ingredients:
1 cup onion, chopped
½ cup celery, chopped
1 tablespoon fresh sage, finely chopped
½ tablespoon fresh parsley, finely chopped
3 garlic cloves, minced
3 tablespoons butter
4 cups crumbled corn bread, see recipe.
2 cups seasoned croutons
2-3 cups chicken broth, more if needed
Salt and pepper
Instructions:
Place the cornbread and croutons in a large bowl.
In a large pan, melt the butter and sauté on medium heat the onion and celery until softened.
Add the garlic and herbs. Heat for 3 more minutes.
Add the onion mixture to the cornbread mixture.
Moisten with the chicken broth, use more chicken broth if needed.
Season with salt and pepper.
The dressing should be very moist about like dough.
Terri’s Tips:
Stuff turkey, roasting chicken, pork crown roast or chops with dressing and cook until meat thermometer reads appropriate degree of doneness.
See chart for internal temperature for meats.
Make this recipe your own, for example add one pound cooked sausage or 1 cup fresh cranberries and ½ cup chopped walnuts or pecans, or use ¾ cup dried cranberries. Try adding 1 large tart apple, peeled, sliced and diced with the sausage. Be bold add apples, sausage, cranberries and walnuts.
Cooking Wiser:
Save (hide) a little left over dressing for yourself for the next day