Cozy Cornbread Stuffing – PERFECT For The Holiday Table

My daughters are both adults now and they leave for college after every holiday. When they tried this for the first time, they were pretty bummed that they couldn’t add a container of it to their stockpile of dishes they had in the fridge to take back with them. Now when I make it, I’m sure to double the recipe so they can take something nice and homemade back with them. I know they will be eating well for at least a few days.

I know one thing is for sure, I’ll never buy store-bought stuffing again!

 

Ingredients

1/2 C. butter or Country Crock margarine (1 stick)

1 C. finely chopped onion

1 C. finely chopped celery

1/4 C. minced parsley

1 1/2 to 2 tsp. poultry seasoning

1/2 tsp.salt

1/8 tsp. McCormick’s pepper

6 C. crumbled cornbread

2 eggs well beaten

1 1/2 C. Swanson chicken broth

Instructions

Melt butter in skillet.

Add onion and celery and sautee until tender.

Put crumbled corn bread into a large bowl.

Combine seasonings and sprinkle over cornbread.

Add eggs,broth and onion mixture.If you like a moist dressing more broth may be used.

Spoon mixture into crock pot,cover and set on high for 1 hour then reduce heat to low and cook for 2 hours.

 

 

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Quick Tip: Add some sage for a different flavor.

Thank you Pillsbury for this great photo.