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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cornbread Dressing Recipe

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Category:
Category:
 

Johnny Cake
Ingredients:  
Ingredients:  
1/2 Johnny Cake ( see recipe) or 3 Cups Cornbread, crumbled
2 T butter
1/2 cup chopped celery
1 small onion chopped
2 cloves minced garlic
2 eggs, beaten
2-4 cups chicken stock- fresh or 1 900ml box
1/4 fresh sage OR 2 T dried sage

1/4 tsp Italian garlic, herb, sea salt seasoning
salt and pepper
Directions:
Directions:
Preheat oven to 350 º
Grease a 9"x 13" inch baking dish
In a large skillet over medium heat melt the butter. Saute the onion and celery and garlic until softened.

In a large bowl combine the beaten eggs and chopped sage. Mix well to let sage release flavor. Add celery, onions and garlic,3 cups of crumbled corn bread, 1 cup chicken stock, Italian seasoning, salt and pepper. Mix well.


Place into prepared dish and bake for 30 minutes. After 15 minutes, remove from oven, using fork fluff stuffing, taste and season, add another cup of stock. Check at 30 minutes.
The dressing can be put aside at this point if oven space is needed while main dish cooks.

Add more stock if necessary and place back in oven for 10 minutes until slightly browned on top.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I like to make this ahead and let it sit while the bird cooks. Adjust seasoning and add more chicken stock if required. Place back in oven for 10 minutes while bird cools.

 

 

 

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