Cornbread Dressing

cornbread-dressing
Cornbread Dressing
Makes 8 servings
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Ingredients
  1. 2 (6-ounce) packages buttermilk cornbread mix
  2. 2 tablespoons butter
  3. 2 cups chopped onion
  4. 2 cups chopped celery
  5. 1 tablespoon minced garlic
  6. 2 1/2 cups chicken broth
  7. 1 (10 3/4-ounce) can reduced-fat cream of chicken soup
  8. 2 large eggs, lightly beaten
  9. 1 tablespoon poultry seasoning
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon ground black pepper
Instructions
  1. Bake cornbread, using fat-free milk, according to package directions. Let cool completely, the crumble into a large bowl.
  2. Preheat oven to 350°. Spray a 3 1/2-quart baking dish with nonstick cooking spray.
  3. In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; cook for 8 to 10 minutes or until tender. Add vegetables, broth, and all remaining ingredients to crumbled cornbread, stirring just until combined. Spoon mixture into prepared pan.
  4. Bake for 45 to 55 minutes or until center is set. Let stand for 10 minutes before serving.
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