My Stuffing Dressing
By
Jo Webb
@jowebb
6
This tastes wonderful with the apples and onion in it. The cranberries and pecans are optional, but it is great with them in the stuffing as well.
Blue Ribbon Recipe
This easy to prepare cornbread dressing recipe is super yummy. It's savory, lightly sweet and very moist. In the Test Kitchen, we left the optional pecans and cranberries out of the recipe so we could try the dressing alone. We sprinkled them on top of when tasting and we loved the addition of them. They add a nice tartness and crunch. This will be a delicious and pretty addition to your holiday table. 
Ingredients
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1 large9-13 pan of cooked sweet cornbread; cooled
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1/2 stickbutter
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3-4 Tbsppoultry seasoning
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3 Tbspsage
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2 largeapples
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1 largeonion
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1 ccelery
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1 ccranberries; optional
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1 cchopped pecans; optional
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1 can(s)cream of mushroom condensed soup; 10.5 oz.
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2-3 can(s)chicken broth; 14.5 oz each
How to Make My Stuffing Dressing
- Preheat oven to 400*.
- Wash and chop apples, celery, and onion.
- Add in a large skillet, the apples, celery, onion, butter, poultry seasoning, and sage. Pecans and cranberries optional. Cook over med. Heat. Until Soft. Stirring every once in a while.
- While skillet is cooking over medium heat, crumble cornbread into a larger baking dish.
- Add cream of mushroom soup to cornbread; stir.
- Add mixture in skillet to cornbread and mushroom soup.
- Then mix well. Taste if you want more seasonings. Add them at this time.
- Add chicken broth a little at a time and mix very well. Until you get the moisture you desire.
- Put into oven and cook for 20 to 30 minutes.
- Take out and is ready to serve.
About My Stuffing Dressing
Course/Dish: Other Breads, Dressings
Main Ingredient: Bread
Regional Style: American
Collections: Thanksgiving Table, Christmas Recipes
Other Tag: Quick & Easy
