Description
In our family, dressing may be the real star of the holiday meal show. I like it fragrant with herbs.
[gallery ids="1888,1886,1887,1889,1891,1892,1890"]Ingredients
Scale
- 2 pans cornbread
- 1 12 oz package Pepperidge Farms Herbed Stuffing mix
- 2 large onions
- 6–8 ribs celery
- 2 bunches of green onions
- 1 bunch fresh parsley
- 4–5 fresh sage leaves
- Turkey essence (if available)
- 2 quarts chicken stock
- 6 chicken bouillon cubes
- 1 1/2 Tbsp poultry seasoning
- 1 1/2 Tbsp granulated garlic
- 6 eggs
- 1 stick butter
Instructions
- Coarsely crumble cornbread in very large mixing bowl. Add stuffing mix and toss together.
- Finely chop vegetables and herbs. (I pulse onions, celery, and herbs in small batches in food processor so that veggies are chopped, not pulverized.)
- Dissolve bouillon in stock and set aside.
- Beat eggs and set aside.
- Mix breads, vegetables, stock, and essence, if available. Add poultry seasoning and garlic. Taste and add any additional seasoning. Add eggs last.
- Heat oven to 350 degrees Fahrenheit.
- Place stick of butter in 13 x 9 pan and place pan in hot oven until butter melts and bubbles.
- Pour appropriate amount (about 2 quarts) of dressing in pan and slightly mix in butter.
- Bake for 45 minutes or until set and golden brown.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Thanksgiving Sides
- Cuisine: American, Southern
Keywords: Comfort food, Thanksgiving foods, Christmas sides, Southern food