Shortcut Dressing
Shortcut cornbread dressing is a delightful and efficient twist on the classic holiday side dish.
This quick version blends the rich, buttery flavor of cornbread with a medley of aromatic herbs and seasonings, making it a favorite for festive feasts.
This quick version blends the rich, buttery flavor of cornbread with a medley of aromatic herbs and seasonings, making it a favorite for festive feasts.
For the best results, watch Tammy make this delicious recipe.
Just click that red arrow and enjoy the show!
Just click that red arrow and enjoy the show!
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RECIPE
Ingredients
- ENAMEL BAKING DISH OR NON-STICK BAKING PAN 13X9 OR CASSEROLE
- 2 CUPS SELF RISING CORNMEAL
- 1-10.5 OZ. CREAM OF CHICKEN SOUP
- 3 PIECES LOAF BREAD (Cut in cubes)
- 1 ONION (CHOPPED)
- 3 STALKS CELERY (CHOPPED)
- 1/4 TSP. SALT
- 1/4 TSP. PEPPER
- 1/2 TSP. POULTRY SEASONING
- 2 CUPS CHICKEN BROTH FROM FRYER
- 1 TSP. CHICKEN BOUILLON GRANULES
- 1 1/2 CUPS WHOLE BUTTERMILK
- 3 RAW EGGS
- 1/4 CUP VEGETABLE OIL
- 4 TBSP. BUTTER MELTED
- Mix all ingredients together (minus loaf bread) until well blended. Mix will be runny. Spray baking dish with cooking spray. Use a pan small enough for the dressing to be at least 2” thick.
- Put loaf bread cubes in bottom of pan then add dressing mix. Cook on 325 degrees until brown and firm approximately 1.5 hours.
- Dressing should crack in middle as well as on sides when completely done. Make my turkey breast recipe at the same time! Enjoy!
Note: IF YOU USE REGULAR ALUM PAN GREASE WELL WITH SHORTENING.
