Vicki's Holiday Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pan cornbread (I use yellow cornmeal; follow package directions)
6-8 slices white sandwich bread
1 medium yellow or white onion, diced
2 large stalks celery, stringed and diced
1 small bell pepper
3 large cloves garlic, minced
1 large egg
3 cups chicken or turkey stock, divided (see recipe)
2 tsp. dried parsley
1 tsp. seasoned salt
1 tsp. garlic salt
1 tsp. black pepper
1 tsp. poultry seasoning
2.5 tsp. sage
1/4 cup. olive or vegetable oil
2 tbs. butter
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Directions: |
Directions:Preheat oven to 350º. Toast white bread on a baking sheet in the oven 5-7 minutes while oven preheats. Saute garlic, onions, celery, bell pepper and parsley in a pan with oil and butter until transluscent. Remove from heat and allow to cool. Crumble cornbread and toast into large mixing bowl. Add vegetables, seasonings, and 3 cups stock to the bowl and mix thoroughly until all ingredients are incorporated and all the bread is moist. The mixture should be loose. Taste to adjust seasonings, then add the egg and mix until incorporated. Add the mixture to a greased baking dish. Bake 1 hour or until dressing is firm to the touch and a toothpick inserted comes out clean. |
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Number Of
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Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:1:45 |
Personal
Notes: |
Personal
Notes: This recipe makes one 8x8 square pan, but I like to make a large baking dish full of dressing - 13x9 or larger. Then I'll cut it in half, wrap half in foil, then freeze it for later. I recommend cooking it first then freezing it. My youngest daughter likes baking it in muffin tins rather than a baking dish so everyone can have their own individual serving of dressing.
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