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  • Cornbread And Celery Dressing

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    Cornbread And Celery Dressing
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 c. Celery, diced 1/2 in.
    • 1 c. Celery root, diced 1/2 in.
    • 3/4 c. Chopped red onions
    • 2 Tbsp. Fresh thyme leaves
    • 1 Tbsp. Celery seed, crushed Salt & pepper, to taste
    • 9 ounce Sweet butter
    • 12 ounce Good chicken stock
    • 2 1/2 lb Cornbread crumbled

    Directions

    1. In a large saute/fry pan, saute/fry all the ingredients (except the chicken stock and crumbled cornbread) in butter slowly till the onions are transparent and the celery root is softened but still al dente.
    2. Crumble the cornbread into a large bowl. Spoon warm vegetables over it.
    3. In the same large saute/fry pan, bring chicken stock to a boil. Then, slowly pour the stock into the cornbread and vegetable mix while stirring with a large spoon till incorporated.
    4. Adjust seasoning and let cold if the dressing is to be used as stuffing in a bird. If so, carefully season the cavity. If not, heavily butter a casserole dish, fill with mix and pat top with butter.
    5. Bake at 350 degrees for 30-40 min

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