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Country Corn Bread Dressing
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- 1 cup chopped celery
- 1 cup chopped onion
- 1/4 cup (1/2 stick) butter or stick margarine, melted
- 1 pan white or yellow corn bread, cooled, crumbled (about 6 cups)
- 1 can (13-3/4 to 14-1/4 ounce) chicken broth
- 1 egg, beaten
- 2 to 3 teaspoons poultry seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
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- Preheat oven to 350°F.
- In medium fry pan, sauté celery and onion in melted butter
until tender, about 5 minutes.
- In large bowl, combine celery mixture with corn bread,
broth, egg, poultry seasoning, salt and pepper. Toss
lightly until bread is completely moistened.
- Place in well-greased or sprayed 1-1/2 quart casserole
or 8-inch square baking dish. Cover.
- Bake 30 minutes. Remove cover and continue baking 15 to
20 minutes longer or until internal temperature reaches
160°F.
Yield: 8 servings
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NUTRITION INFORMATION: Calories 209; Calories from Fat 95; Total
Fat 11g; Saturated Fat 5g; Cholesterol 62mg; Sodium 676mg; Protein
5g; Carbohydrates 24g; Dietary Fiber 2g
VARIATIONS:
Stuffed Turkey - Lightly stuff dressing into
body and neck cavities of one 12-pound turkey. Roast according to
standard roasting directions.
Combination Dressing - Dressing can also be prepared
using ˝ pan crumbled corn bread (about 3 cups) and 3 cups soft
bread cubes.
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