Nono's Cornbread Dressing
1 recipe Nono's Classic Cornbread
4 slices day-old bread
2 cups finely chopped onion
1 cup finely chopped celery
2 Tbs butter
2 Tbs sage + to taste
3 to 3-1/2 cups Chicken Stock or canned chicken broth
salt to taste
pepper to taste
Preheat oven to 350°F. Spray a large shallow casserole dish with non-stick spray.
In a large bowl, crumble the cornbread. Tear the day-old bread into small pieces.
In a large skillet, sauté the onions and celery until soft and translucent, then add to the bread mixture. Add sage and combine thoroughly.
Stir in chicken broth until mixture is well moistened. (The amount of broth will vary according to the weather and moistness of the cornbread, etc, but it is usually around 3 cups or just a little more.) The mixture will be quite wet but not soupy. Taste for seasoning and add sage, salt and pepper to taste.
Pour all into prepared casserole or baking dish and bake for 1 hour or until done but not soggy.
Note: To get more of the delicious crispy crust, dish the uncooked dressing into the casserole dish using a large ice cream scoop, placing the mounds close together. Each serving will have just a bit more crust and it makes for a very nice presentation. For Thanksgiving, we usually have to double or triple this recipe so we can have leftovers!
4 slices day-old bread
2 cups finely chopped onion
1 cup finely chopped celery
2 Tbs butter
2 Tbs sage + to taste
3 to 3-1/2 cups Chicken Stock or canned chicken broth
salt to taste
pepper to taste
Preheat oven to 350°F. Spray a large shallow casserole dish with non-stick spray.
In a large bowl, crumble the cornbread. Tear the day-old bread into small pieces.
In a large skillet, sauté the onions and celery until soft and translucent, then add to the bread mixture. Add sage and combine thoroughly.
Stir in chicken broth until mixture is well moistened. (The amount of broth will vary according to the weather and moistness of the cornbread, etc, but it is usually around 3 cups or just a little more.) The mixture will be quite wet but not soupy. Taste for seasoning and add sage, salt and pepper to taste.
Pour all into prepared casserole or baking dish and bake for 1 hour or until done but not soggy.
Note: To get more of the delicious crispy crust, dish the uncooked dressing into the casserole dish using a large ice cream scoop, placing the mounds close together. Each serving will have just a bit more crust and it makes for a very nice presentation. For Thanksgiving, we usually have to double or triple this recipe so we can have leftovers!
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