Corn Bread Dressing
- Preheat oven to 325 F. In a large mixing bowl, combine crumbled dried corn bread and biscuits; set aside.
- In a medium saucepan, cook onion and celery in butter or margarine about 5 minutes or until tender. Remove from heat. Stir in about 1 cup of the broth. Add egg, thyme, and sage. Add onion mixture to corn bread mixture, tossing gently to coat. Add more broth to moisten the stuffing as desired.
- Transfer stuffing to a 1-1/2-quart shallow casserole. Bake the casserole, covered, in preheated oven about 45 minutes or until heated through (165 F). Makes 10 to 12 side-dish servings
Nutrition Facts (Corn Bread Dressing)
- Per serving:
- 280 kcal cal.,
- 16 g fat
- (7 g sat. fat,
- 60 mg chol.,
- 623 mg sodium,
- 23 g carb.,
- 1 g fiber,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Betty White 513 Days Ago
Where to find featured recipes from November BHG 2015