• 1 Cup(s) chopped celery
  • 1 Cup(s) chopped onion
  • 1/4 Cup(s) (1/2 stick) butter or stick margarine, melted
  • 1 pan(s) white or yellow corn bread, cooled and crumbled (about 6 cups)
  • 1 Can(s) (13 to 15 oz) chicken broth
  • 1 egg, beaten
  • 2 to 3 Teaspoon(s) Poultry seasoning
  • 1/4 Teaspoon(s) Salt
  • 1/8 Teaspoon(s) pepper

Cooking Instructions

Preheat oven to 350° F. In medium fry pan, saute celery and onion in melted butter until tender, about 5 minutes. In large bowl, combine celery mixture with corn bread, broth, egg, poultry seasoning, salt and pepper. Toss lightly until bread is completely moistened. Place in well-greased or sprayed 1-1/2 quart casserole or 8-inch square baking dish. Cover with lid or aluminum foil. Bake 30 minutes. Remove cover and continue baking 15 to 20 minutes longer or until internal temperature reaches 160° F.

Serving Tips: Stuffed Turkey - Lightly stuff dressing into body and neck cavities of one 12-pound turkey. Roast according to standard roasting directions.

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