ENJOY FREE SHIPPING ON CUISINART.COM! ORDER BY 12/13 TO RECEIVE BY 12/23.

Cornbread Turkey Dressing

No fail Dressing that can be made ahead of schedule, baked 30 mins. cooled,frozen,and removed from the freezer and finished by baking another 45 minutes before serving. It can be cut into individual squares to serve. Will not crumble and fall apart.

Ingredients

½ cup margarine 3 cups chopped celery ½ cup chopped onion 3 Tbs. ground sage 1 Tbs. salt ( Skip salt & add 2 Tbs. Chicken bouillon granules to add flavor) ½ Tbs. pepper ½ Tbs. Thyme 1 Tbs. poultry Seasoning 5 cups soft bread crumbs. I save leftover biscuits,rolls, and cornbread muffins(no sugar) in the freezer 5 cups cornbread crumbs 3 eggs, beaten 2 cans Cream of Chicken Soup 2 cans water 1 Tbs. Vinegar.


Nutritional information

No nutrition information available

Instructions

Melt: ½ cup margarine in skillet. Sauté in margarine: 3 cups chopped celery ½ cup chopped onion Add: 3 Tbs. ground sage 1 Tbs. salt ( Skip salt & add 2 Tbs. Chicken bouillon granules to add flavor) ½ Tbs. pepper ½ Tbs. Thyme 1 Tbs. poultry Seasoning In a large mixing bow combine: 5 cups soft bread crumbs. I save leftover biscuits, rolls, and cornbread muffins(no sugar) in the freezer to use in this dressing. 5 cups cornbread crumbs In a smaller bowl blend: 3 eggs, beaten 2 cans Cream of Chicken Soup 2 cans water 1 Tbs. Vinegar. Add celery , onion mixture to bread crumbs, toss lightly, add liquid mixture, and blend thoroughly. Turn into greased baking dish (9x13) or 2 smaller ones. Put a few thin slices of margarine on top if you wish. Bake 1 hour @ 350 degrees. To freeze to use later bake 30 minutes, wrap in foil and freeze. Bake for 45 minutes when ready to use.