Cornbread Dressing Recipe With Poultry Seasoning

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Cornbread Dressing Recipe With Poultry Seasoning. The dressing can be made one day ahead of time, cooled completely, covered, and stored in the refrigerator. A southern holiday tradition with exceptional taste. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Place bread onto a baking sheet overnight to dry or place the trays in the oven at a temp of 350 degrees for about 10 minutes to dry the cubes. Saute 5 minutes or until onion and celery are tender.

Slice cornbread and italian bread into small cubes. Crumble cornbread into a large mixing bowl. Stir in stuffing mix, reserved vegetables, poultry seasoning, sage, salt and white pepper; This southern cornbread dressing is so delicious and moist, you don't need to cover it up with gravy! Mix thoroughly and spoon into prepared casserole. Add sage, poultry seasoning, bay leaf, and cayenne pepper sauté for 2 to 3 minutes more. Beat eggs slightly, add milk, salt and pepper. To the bowl add sauteed onion and celery, soup, eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder. The other ingredients are what you normally expect to find in dressing including onion, celery, and poultry seasoning.

Mix thoroughly and spoon into prepared casserole.

I did leave out the eggs, and used home made biscuits instead of toast, but otherwise followed the recipe exactly. How to make cornbread dressing for a crowd. Stir in stuffing mix, reserved vegetables, poultry seasoning, sage, salt and white pepper; Saute 5 minutes or until onion and celery are tender.