Cornbread Dressing Recipe
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- Yield
- 8 Servings
Recipe Rating
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- 0 ratings
Ingredients
- 1 Skillet Corn Bread Recipe
- 3 ½ cups Seasoned Cubed Stuffing Mix
- ¼ cup butter
- ⅔ cup yellow onion diced
- ⅔ cup green bell pepper diced
- ⅔ cup celery diced
- 4 cups chicken stock
- 1 tablespoon dried ground sage
- 4 teaspoons chicken base
- 1 (2.25 ounce) envelope instant chicken noodle soup mix
- 2 eggs beaten
Instructions
- In a large bowl crumble cornbread add the stuffing mix; stir set aside.
- In a medium skillet over medium heat melt the butter, add the onion, bell pepper and celery; cook 3 minutes.
- Stir in the stock, sage, chicken base and soup mix. Bring to a boil, reduce to simmer; cook for 5 minutes. Remove from heat.
- Pour the chicken stock mixture over the bread mixture. Stir until well combined. Fold in beaten eggs. Spoon mixture into a lightly greased 2 ½-quart crock-pot, cover and cook on high for 1 hour then turn down to low for 30 minutes.Turn crock-pot off and let stand covered for 30 minutes. Enjoy!
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