Recipe: Amy K's Down Home Dressing

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by AMY KUSHNIR

WFAA contributor

Posted on November 17, 2012 at 10:30 AM

Amy Kushnir of My Texas Today shows us a simple and tasty recipe for that Thanksgiving favorite,  Cornbread stuffing, on News 8 Daybreak Saturday, November 17.


INGREDIENTS

  • 1 pkg. cornbread mix, made to directions (I love Jiffy)
  • 1 loaf country bread, sliced and toasted on both sides
  • 3 Tbs. unsalted butter
  • 1 cup celery, finely chopped
  • 1 cup onion, finely chopped
  • 1 8 oz. pkg. fresh mushrooms, sliced
  • 1 cup pecans, chopped & toasted (optional)
  • 1 egg, whisked
  • 1 32. oz. container chicken broth
  • 1 tsp. ground pepper
  • 2 tsp. kosher salt

DIRECTIONS

  1. Make cornbread as directed and let cool.
  2. Slice bread and toast on both sides.
  3. In a large skillet, melt butter and add vegetables to saute.
  4. In a large bowl, break up cornbread into large crumbles. Tear toasted slices into small pieces and add to bowl.
  5. Pour sauteed vegetables over both breads.
  6. Add toasted pecans.
  7. Add whisked egg.
  8. Drizzle in broth.
  9. Add salt/pepper.
  10. Using both (clean!) hands, gently toss ingredients until thoroughly mixed.
  11. Pour into a greased baking dish.
  12. Bake uncovered at 350 degrees until set and top is crisp and brown for 35 - 40 minutes.

NOTE: Dressing can be made a day ahead. Cover and refrigerate before baking. If baking chilled ingredients, may add 10 - 15 minutes to cook time.

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