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Cornbread StuffingSide Dishes
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Submitted by Marilyn Morvant
on Sunday, November 17, 2002
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| Makes: | |
| Prep Time: | 1 hour, 0 minutes |
| Cook Time: | 25 minutes |
| Ready In: | 1 hour, 25 minutes |
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The dressing can be used as a side dish in lieu of rice or for turkey, chicken or duck stuffing. |
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| Ingredients |
| 1 cup yellow cornmeal |
3/4 cup flour |
| 5 tsp baking powder |
3/4 tsp salt |
| 1 egg slightly beaten |
1 cup milk |
| 2 tbsp shortening |
6 slightly toasted sliced bread |
| 2 cups celery finely chopped |
1 cup green onions with tops cut fine |
| 1/2 cup onion finely chopped |
1/2 cup minced parsley |
| 1/4 cup butter or margarine |
1 1/2 tsp salt (more or less) |
| 1/4 tsp cayenne |
1/2 tsp black pepper |
| 1/4 tsp celery seed |
chicken broth if needed |
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| | | Directions | First make the cornbread. Preheat oven to 425 degrees. Sift into a bowl, the cornmeal, flour, baking powder, 3/4 tsp salt. Add the milk, shortening, and egg to the dry ingredients. Pour mixture into a well greased 9x13 pan or 8x8 casserole dish. Bake at 425* for 25 minutes or until golden brown.
In a separate pot, sauté in butter the celery and red onion. Stir in the toasted bread torn into tiny pieces. Combine the 5 cups of cooked crumbled cornbread, parsley and onion tops, salt, cayenne, black pepper and celery seed. Add to the mixture and serve. If a moister version of the dressing is desired, add the desired amount of chicken broth to the dressing. Or use as chicken or turkey stuffing. |
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