Corn Bread Dressing

Corn Bread Dressing
Photo by Amy Neunsinger

Ingredients

  • 2 large cloves garlic
  • 1 cup fresh flat-leaf parsley leaves, chopped, plus additional for garnish
  • 1 tablespoon kosher salt
  • 6 cups crumbled day-old corn bread (from 8-inch pan)
  • 2 ¼ cups chicken broth
  • 1 teaspoon freshly grated nutmeg
  • ½ cup (1 stick) unsalted butter
  • + 13 more ingredients
    • 4 celery stalks, chopped
    • 2 large cloves garlic
    • 1 teaspoon ground mace (optional)
    • 3 eggs, beaten
    • 6 cups 1-inch cubes white bread, crusts removed (from 1 loaf Italian or country-style bread)
    • 3 Granny Smith apples, peeled, cored, and diced (about 4 cups)
    • 1 large yellow onion, chopped
    • 1 teaspoon black pepper
    • 3 eggs, beaten
    • 3 Granny Smith apples, peeled, cored, and diced (about 4 cups)
    • 1 cup fresh flat-leaf parsley leaves, chopped, plus additional for garnish
    • 2 ¼ cups chicken broth
    • ½ cup (1 stick) unsalted butter

Heat oven to 350° F. Spread the bread cubes on a baking sheet. Bake for 8 minutes; let cool. In a large bowl, combine the bread cubes, corn bread, and enough broth (at least 2 cups) to make a fairly mushy mixture. Season with the salt and pepper. Melt the butter in a saucepan over medium heat. Ad...

View full recipe at My Recipes

Comments

Variations on Corn Bread Dressing

  • Corn Bread Dressing
    • 1/2 teaspoon pepper
    • Cooking spray
    • 2/3 cup chopped celery
    • 1 (12-ounce) can refrigerated fluffy buttermilk biscuits
    • 2/3 cup chopped onion
    • +4 other ingredients


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