Monday, November 20, 2006

Cornbread Dressing - Part 2

1 pan of cornbread, (about 6-10 cups crumbs)
3 cups bread crumbs (an egg bread like challah is a good choice, or use purchased “breadcrumbs”)
2-3 eggs
2-4 cups chicken stock and / or turkey drippings (canned or homemade – I sometimes also use low sodium canned vegetable broth)
½ cup green onions, minced (use the green tops – some people call these scallions)
1 onion (white or yellow), chopped
1 stick butter (use to sauté the white onions)
2 teaspoons rubbed sage (or poultry seasoning)
2 teaspoons salt
½ teaspoon ground pepper

Mix all ingredients, and bake in a buttered casserole dish at 400-450 F for approximately 45 minutes to 1 hour. The more liquid you add at the beginning will determine cooking time and final texture of the dressing. If you want a firm dressing, cook a little longer at a lower temperature – 350 or 375 – to prevent burning.

This is a very rough recipe – so you will have to taste and see if it meets your expectation. Sometimes you can bake a small amount to test before you actually put the whole batch in the oven. Use more of anything you like or that sounds good to you – pecans, celery, parsley, cranberries, chestnuts, mushrooms. Tweek the seasoning, then go for it. I acknowledge that some people do not like sage – although I cannot imagine why. Very well, leave it out. If you take the short cut with the onions I suggested in the cornbread recipe, just add the butter without adding extra onions.



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