Corn Bread Dressing Recipe

Corn Bread Dressing Recipe

Makes 3 cups



3/4 cup each: chopped onion, sliced celery

1/4 cup coarsely chopped pecans

1/2 teaspoon each: dried sage, rosemary and thyme leaves

Salt and pepper, to taste

3 cups corn bread stuffing mix

1 1/2 cups reduced-sodium chicken broth

1 egg, lightly beaten


Saute onion, celery, pecans, and herbs in lightly greased large skillet until vegetables are tender, about 5 minutes, season to taste with salt and pepper. Combine with stuffing mix in large bowl, add chicken broth and egg and toss. Spoon into greased 2-quart casserole and cover. Bake, covered, at 375 degrees until hot, about 45 minutes.

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