Jay's Turkey Dressing (Stuffing)
"My Dad loves to cook gourmet. I have to say I took advantage of it when I lived at home. But now when the holidays are nigh, I try a new original dish of his and it's ALWAYS a hit! This one is sumptuous...enjoy!"
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 (8 ounce) box cornbread mix
- 1 loaf French bread
- 2 eggs
- 1 (16 ounce) can chicken broth
- 1⁄4 cup fresh sage, thinly chopped
- 1 onion, chopped
- 1 cup celery, chopped
- 1⁄2 cup butter, melted
- 1 cup apple, chopped
- 3⁄4 cup pecan halves, chopped
- salt
- pepper
directions
- 1. The night before, make up the cornbread mix. Chop up cornbread and french bread into cubes and let sit on counter all night to stale. You want no moisture in the bread.
- 2. In a pan sweat celery & onion in butter until onion is transparent. Don't let brown.
- 3. Chop & toast pecans in oven.
- 4. In a large bowl toss chopped pecans and cubed breads in with celery/onion/butter mixture.
- 5. Beat together chicken broth and eggs. Add to the above mixture 1/2 cup at a time. Toss together until the sage is evenly mixed.
- 6. Put in buttered pan and bake at 375 degrees until crispy on top.
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