Submitted by Sully on 2006-11-21 16:22:52
Side Dishes
Omnivore
This can be adapted for 4 to 40. A usual batch (the size of one of those large brownie trays) serves about 10-12.
Saute in butter 1 yellow onion (hot not sweet), 3-4 stalks green onion, a bunch of celery, some dried rosemary until soft but not slush. Salt and pepper to taste. Store in fridge overnight.
Take about 3-6 months of leftover frozen cornbread (the savory kind, not the sweet kind, yuck!) and crumble up in a giant bowl (seriously, get the biggest bowl you can find. You’re gonna need it). Fresh cornbread works too but it’s easier on your time and oven space to save leftover cornbread.
Pour the cold buttery veggie mix into the crumbledy cornbread and crumble some fresh sage in there to taste. I like mine super sagey, others, not so much.
Smooth into the giant ungreased glass pan and cook 375 degrees for 30 mins-1 hour depending on size. No matter the size, always check it at 30 mins with a knife. The cleaner the knife comes out, the more done it’s getting.
Dressing should be firm but not too crumbly and dry, not gooey and spongy like that nasty Stove Top Stuffing.
It’s excellent with homemade cranberry sauce!
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