Diva Tasting: Holiday Dressing…



1 (7.5 Ounce) Package Dry Cornbread Mix

2 Packages of Herbed Stuffing Mix

1 Cup Butter

2 Medium Onions, Chopped

2 Stalks Celery, Diced

1 Teaspoons Dried Sage

1 Teaspoon Dried Thyme

1 Teaspoon Poultry Seasoning

1 Teaspoon Kosher Salt

½ Teaspoon Ground Black Pepper

½ Cup Chopped Fresh Flat Leaf Parsley

2 Large Eggs

4 Cups Chicken Stock


Step 1-Prepare corn bread as directed on package. Cool, and crumble.

Step 2-Melt butter in a large skillet over medium heat. Cook onions, and celery in butter until tender, but not brown.

Step 3-Crumble corn bread and bread slices into a Large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9×13 inch pan.

Step 4-Bake at 325 degrees F (165 degrees C) for 1 hour.


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