Monday, October 17, 2011


Dressing ready to bake

Homemade cornbread dressing

In an iron skillet saute several ribs of celery coarsely chopped and one or two coarsely chopped onions in a couple tablespoons oil also chop and saute a few sage leaves if possible--saute until onion is translucent

1 skillet of cornbread, crumbled in a large mixing bowl and add:
1/2 pkg Peperidge Farm (or Kroger brand) Herbed Stuffing Mix or 1-2 cups cubed toasted bread slices
the onions and celery (with any remaining oil)
enough chicken stock (or broth) to completely moisten dressing
Rubbed sage, small dash garlic salt, salt and pepper to taste (you can taste it, it is already 'done')

Combine well and place dressing in your favorite baking dish and bake at 400 degrees until lightly browned on top. Serve with pork, chicken or turkey.

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