Cornbread Dressing (Page 67 of Throw the Wheat in the Sea)

Cornbread Dressing
Servings: (20)   Yield: (–)

  • 1 recipeButtermilk Cornbread , OR
  • 2 packages GF Cornbread mix, prepared
  • 1 Onion, diced
  • 2 Tablespoons Garlic , minced
  • 1 bunch Celery, chopped
  • 6 Eggs, hard boiled, chopped
  • 3 teaspoonsrubbed sage
  • 3 teaspoonsthyme
  • 2TablespoonsChicken Base (Tones)
  • 2 Cups Water
  • 2 Cups Turkey Stock
  • 1 Stick Butter, melted
  • Salt and Pepper

Prepare cornbread according to directions, cool and crumble. Preheat oven to 350. Saute celery and onion and garlic in butter until translucent In large bowl combine cornbread sauteed vegetables and eggs and spices. Mix dressing well. Add chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet. Place dressing in roasting pan with lid. Bake 1 hour.

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